This is totally inauthentic and I love it.
For the Filling:
Amount | Ingredient |
500g | ground pork |
200g | spinach |
1 | egg |
1tsp | Olive oil |
3 cloves | Fresh garlic |
1 Pinch | Parsley |
1 Pinch | Oregano |
1 Pinch | Basil |
1 Pinch | Black pepper |
For the Mornay Sauce
Amount | Ingredient |
2tbsp | Butter |
100g | Parmesan |
100g | Mozzarella |
400ml | Milk |
1tbsp | Flour |
For the Tomato Sauce
Amount | Ingredient |
200ml | I'll be using store bought here (Spilva's works best) |
Process
Mix the pepper, crushed garlic and pork, then fry it for a bit on high heat.
In another pan fry the spinnach on low to medium heat until it shrinks.
Strain the spinnach and mix it with fried pork and chopped spices.
Whisk the egg and mix it with the pork.
For the sauce, melt a couple of spoons of butter in a pan on low heat, add a spoon or two of flour and fry until flour browns slightly. Pour in a glass of milk slowly, stirring constantly.
When the milk start thickening, add the cheeses bit by bit, again constantly stirring.
Stuff the cannelloni with pork, spread ~3cm of tomato sauce in a baking tray and layout the pasta. Cover generously with Mornay sauce.
Bake for 40min.