Meat and foie cannelloni with white truffle aroma

We are already beginning to smell Christmas, and many of us cannot imagine it without those family meals full of delicious dishes and joyful conversations. Cannelloni are an almost mandatory dish in many homes, so today Carolina, author of La Cocina de Carolina , makes our mouths water with some meat with a very special touch. Surely you want to take note, because it makes an adaptation of the traditional meat cannelloni that you will love!

Christmas is approaching and surely more than one of you will already be dreaming of that dish of gratin cannelloni that your grandmother or mother prepares for you. This year we propose a cannelloni recipe with a different touch, we have added duck foie and we will also flavor them with white truffle salt and a bechamel made with truffle butter . Exquisiteness in its purest form.

We suggest you prepare the pasta yourself, in the recipe we have combined spelled flour and wheat flour, but you can replace the spelled part with durum wheat semolina or wheat flour, we leave it to your choice -the question is to prepare the pasta at home, once you start making it you will never buy fresh pasta again.

Ingredients for 6 people)

For the fresh pasta

• 200 g of spelled flour
• 200 g of wheat flour
• 4 eggs
• a pinch of salt

For the filling

• 250 g minced beef
• 1 tin of duck foie
• 150 g onion chopped very fine
• 200 g of chopped mushrooms
• extra virgin olive oil
• truffled salt
• Freshly ground pepper and salt

For the béchamel coating

• 1 liter of whole milk
• 70 gr of truffle butter (or standard if we don't want to give that touch)
• 70 grams of flour
• salt, pepper and nutmeg
• powdered parmesan cheese

Preparation of foie and truffle cannelloni

We prepare our homemade pasta sheets for cannelloni:

To do this, we mix the flour well together with the eggs and a pinch of salt. I recommend that you do it on a very clean kitchen surface, form a mountain with the flour and make a hole in the center where the eggs are poured. With the help of a fork, gently beat the eggs adding flour from the sides little by little until you can knead with your hands and end up with a ball of dough. Wrap it in cling film and let it rest in the fridge for half an hour.

Imperia pasta machine

Once it has rested, we will stretch the pasta with our Imperia pasta machine, always starting with the widest thickness and going down one by one to the second thinnest in the case of cannelloni.

When we have our pasta sheets already stretched, we cut them into squares or rectangles to form the cannelloni, reserve by separating each sheet with plastic wrap (we can keep the dough for a day in the fridge and a couple of months in the freezer).

For the cannelloni filling:

Sauté the onion in a little olive oil over medium low heat, when it is transparent, add the chopped mushrooms and sauté for a couple of minutes.
Add the minced meat and season with our salt and white truffle . When it starts to brown slightly, add the duck foie and leave for a couple of minutes until it is well done.

For the bechamel:

We start by preparing a roux, this is the mixture of butter and flour in equal parts in a skillet over medium heat. We will mix them well with a hand rod until it begins to take on a light toasted color, then we will add the milk little by little without stopping stirring and we will leave it over low heat for about ten minutes, stirring from time to time. At the end we will add salt and white pepper to taste and a pinch of nutmeg.

Add a couple of tablespoons to the cannelloni filling and mix well with the meat. We reserve the rest.

Cook the cannelloni pasta in plenty of boiling salted water. We will remove it before it is completely done, thinking that in the oven it will finish cooking when gratinating the cannelloni.

Le Creuset non-stick oven tray

Fill the cooked pasta sheets with a couple of tablespoons of the meat filling and roll up to form the cannelloni.

We place them side by side on a non-stick baking tray and pour the rest of the béchamel on top, sprinkle with the powdered Parmesan cheese and bake for about 5-10 minutes in the upper part of the oven preheated to 200ºC with the grill on. .