Stuffed Cannelloni with Taleggio and Truffle Sauce
antoniocarlucciofoundation.org
Stuffed Cannelloni with Taleggio cheese and truffle sauce, perfect for mushroom lovers. A rich, homemade Italian classic from Antonio Carluccio.
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Cooking tools:
- Pasta machine
- Kitchen scale
- Grater
- Oven
- Stove
- Saucepan
- Skillet
- Pot
- Baking dish
- Mixing bowl
- Colander
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
Ingredients
- 1/2 recipe fresh egg pasta dough
- Salt pepper, to taste
- A few drops of olive oil
- Unsalted butter, for greasing
- 60g Parmesan, freshly grated
- 300g Taleggio cheese, cut into small pieces
- 50ml milk
- 2 medium egg yolk
- A few drops of truffle oil (optional)
- 50g black truffle, very finely sliced
- 20g dried porcini, rehydrated
- 60ml extra virgin olive oil
- 2 garlic cloves, peeled and finely chopped
- A little chopped fresh red chilli, not too hot
- 700g mixed wild mushrooms, cleaned and cut into medium slices
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