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Neapolitan-Style Cannelloni: The Traditional Recipe
Picture a rich, comforting dish: layers of cylindrical pasta filled with a delicious blend of ricotta, minced meat and cheese, all embraced by a generous layer of tomato sauce, melted mozzarella and a sprinkling of Parmigiano Reggiano. This is what we call the true Neapolitan culinary experience. Neapolitan-style Cannelloni are the essence of Italian cuisine, a perfect marriage between the comforting texture of pasta and the goodness of Mediterranean flavours. Try them for a special family evening or to surprise friends with an unforgettable meal. Don't miss out on this absolute delicacy that delights palates all over the world. Try Neapolitan-style Cannelloni and let the magic of Neapolitan cuisine carry you away on a unique and unforgettable taste journey!
INGREDIENTS
- 12 squares of pasta. For the filling: 350 g of meat
- 80 g of Neapolitan salami
- 100 g of sausage
- 2 eggs
- oil
- 30 g of grated pecorino
- butter
- salt
- pepper
METHOD
Finely chop the meat together with the salami. In an earthenware pan, add two tablespoons of oil, the crumbled sausage, the meat, the salami, a little salt and pepper. Brown well and cook for half an hour over a low heat; the mixture should turn out firm. Remove from the heat and let it cool slightly, then add the boiled eggs, shelled and chopped. Set aside a quarter of this mixture and spread the rest over the boiled pasta rectangles, then roll them up. Arrange the cannelloni in a buttered baking dish, cover them with the mixture you set aside, sprinkle with pecorino and drizzle with a little oil. Bake at 180° for about twenty minutes. The top should turn golden and gratinated. Let it rest for five minutes and serve.
Posted in:
Neapolitan food
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