Etruscan-style Cannelloni from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio a
Make the pasta from the listed ingredients following the method for lasagnette, but cutting the pasta into 10 cm/4 in squares. Boil the pasta in plenty of salted water until al dente, drain and lea...
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Cooking tools:
- Mixing bowl
- Rolling pin
- Chef's knife
- Cutting board
- Pot
- Colander
- Slotted spoon
- Skillet
- Saucepan
- Whisk
- Grater
- Baking dish
- Oven
- Measuring cup
- Stove
- Kitchen towel
Ingredients
- salt
- 50 g/1½ oz butter
- 50 g/1½ oz flour
- 500 ml/¾ pt warmed milk
- 200 g/7 oz Farina O flour
- 1 egg, plus 1 egg yolk
- 50 g/1½ oz Parma ham cut in julienne
- freshly ground black pepper
- 50 g/1½ oz grated gruyère
- 1 cup milk
- 300 g/10 oz wild mushrooms, sliced (preferably mixed, but porcini on their own are fine)
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons grated Parmesan
- 50 g/1½ oz grated Parmesan
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