Cannelloni with Truffle Cream | Saveur

Ingredients

• 1 tbsp. olive oil, plus 1 tsp. for greasing
• 5 oz. boneless veal shoulder, cut into 2" pieces
• 5 oz. boneless pork shoulder, cut into 2" pieces
• 1 small yellow onion peeled and coarsely chopped
• 1 clove garlic, peeled and chopped
• 2 tbsp. marsala
• 2 oz. foie gras, cubed
• 2 ¹⁄₂ cups heavy cream
• 1 ¹⁄₂ cups chicken stock
• 2 tbsp. finely chopped jarred black truffle
• 5 tbsp. butter
• 1 tbsp. flour
• 1 cup milk, hot
• 1 pinch freshly ground nutmeg
• 18 cannelloni wrappers
• ¹⁄₂ cup freshly grated Parmigiano-Reggiano
• Salt and freshly ground black pepper