Cannelloni of godfather
Instructions
This recipe is originally from Agrigento, where the cannelloni of godfather are prepared in special occasions, celebrations or invitations.
Place the flour on a pastry Board fountain.
Sprinkle with salt and break in the middle.
Make the paste wetting with water only if necessary.
Roll out the pastry on floured pastry Board in one or more thin sheets and these made of rectangles 4 x 8 cm (approx).
Bring to a boil, in one or two pans, salt water: soak the noodles (a little at a time) for a moment, then pull it out with a skimmer and roll out (a bit at a time) on the table covered with a cloth.
If the dough should remain slightly more into the water, immediately raffreddatela by passing it under the tap.
At this point the prepared stuffing: mince stew beef and put it into a bowl; Join half of caciocavallo cheese, a little grated nutmeg, pine nuts and raisins in warm water and squeezed; then put the whole thing to fry in butter, which you did dissolve into a pan.
Let cool and spread the filling in the center of each piece of dough, which is then strictly arrotolerete.
Place the cannelloni thus obtained into a baking pan well greased: decorate with plenty of melted butter (but not fried); brush the surface with whisked eggs and infornateli for approximately 15 minutes.
This is a first very rich that can be served (hot or warm) as a single dish.
Ingredients and dosing for 4 persons
- For the dough:
- 400 g of flour
- Salt
- 4 eggs
- Water (possibly)
- To roll out the puff pastry:
- Flour
- For the filling:
- 500 g of beef stew
- 300 g of grated caciocavallo cheese
- Nutmeg
- 100 g of pine nuts
- 100 g of sultanas
- 50 g of butter
- For the rest:
- 70 g of butter
- 2 eggs