Ingredients for 4 servings:
350 gr flour
4 eggs
1 onion
1 carrot
1 stick of celery
300 gr ground beef or ground pork
50 gr ham
30 gr dried mushrooms
1 cerebellum of lamb
100 gr butter
100 gr grated Parmesan
Meat gravy
Dry white wine
300 gr tomatoe gravy
Mix flour with the eggs, a little oil and a punch of salt. Roll out the dough to 2-3 mm thickness; cut the dough into 10x7 cm rectangulars and cook in boiling salted water; place cooked pasta pieces onto a cloth soaked in warm water.

Parboil the cerebellum of lamb, peel and mince. Mince ham and mushrooms.

Mince 1 onion, 1 carrot, 1 stick of celery, a bunch of parsley and in a pan with 50 gr of butter. Fry slightly and then add the cerebellum, ham, mushrooms, ground beef; mix and add tomatoe. Salt, pepper and add grated nutmeg; wet with half glass of wine and cook at low heat for an hour; once cooked remove from heat and let it cool.

Spread this stuffing on the cooked pasta, roll every rectangular on itslef and place in a greased mold, preferably earthenware.

Spread cannelloni with the meat gravy, grated parmesan and some little pieces of butter; gratin in the oven and serve with spreaded parmesan.

Preparation time: 40 minutes
Cooking time: 80 minutes
Difficulty: medium

Chef's advice
The suggested wine is Bottaccio o Passo del Lup (red).
Cannelloni - Ricetta