The pasta: Make a pasta with the ingredients. Allow to sit for 2 hours in the refrigerator. Roll out very thin with a rolling pin. Cut into 3 x 3-inch squares, poach immediately, a few at a time, into boiling salted water with 2 tablespoons oil. As you take them out, put into cold water for a few minutes, spread and drain on a cloth, wipe. If you buy canned cannelloni, follow the instructions. The stuffing: Poach the brains in salted water. Put the ham, wiped green leaves and brains through a fine food mill. Combine, add the bÄchamel and the cheese, salt, pepper. Use a pastry bag with a large nozzle to lay a line of stuffing onto each sheet, roll and arrange in a gratin dish. Sprinkle with the bÄchamel thinned, with the cream, flavored with the chopped mushrooms which you have fried gently with the butter and cheese. Bake in a hot oven.
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Pasta:
3 1/3 cups flour
5 small or 4 large eggs
2 tbsp oil
1 tsp salt, cold water
2 additional tbsp oil for the cooking
Stuffing for 24 cannelloni:
1/4 lb ham
1/4 lb lamb╒s brains
1/3 lb green leaves (beet or spinach), cooked and chopped
2 tbsp very thick bÄchamel sauce
salt, pepper
1 oz GruyÅre cheese, grated
For the baking:
2 cups bÄchamel sauce
4 tbsp cream
1 1/3 oz GruyÅre cheese
1/3 lb button mushrooms
2 tbsp butter
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120
mn
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40
mn
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A wine from the HÄrault should be served with this dish.
