Turkey and mortadella cannelloni
grated parmesan cheese
extra virgin olive oil
Step by step
Attach the Food Grinder with the Fine Grinding Plate to the stand mixer and grind shallots, turkey and mortadella on speed 4.
Heat 3 tablespoons of oil in a frying pan over medium heat and add the grinded meat. Stir until wilts completely and moisture has evaporated, about 5 to 8 minutes. Remove from heat and season with nutmeg, salt, pepper and grated cheese.
Place eggs, flour and salt in the mixer bowl. Attach the dough hook to the stand mixer and knead on speed 2 for 2-3 minutes.If the dough is too hard, add few spoons of water.
Remove the dough from the bowl and cut it into four pieces. Take one piece and flatten into a rectangular shape. Be sure to cover the other pieces with cling film to prevent from drying. .
Attach the pasta roller and set the adjustment knob to 1.. Turn Speed Control Lever to 2 and run the pasta dough through the pasta sheet roller. Fold into three and pass through the roller again, then repeat this process four or five times.
When the dough is no longer sticky, set the adjustment knob to 2, and 79971 through. Do not fold the dough this time. Continue rolling the dough through, two or three times on each setting, until you obtain the desired thickness (4). Repeat with the remaining portions of dough.
Cut pasta sheets into squares approximately 10 cm wide. Place 2 tablespoons of filling in the center of every square then roll to obtain 12 stuffed cannelloni.
Cover the greased bottom of a baking tray with half of the béchamel sauce, line the cannelloni inside the tray and cover with the remaining béchamel. Sprinkle with grated cheese and bake for 30 minutes at 200°C/390°F.
Serve hot with a small side mixed salad.
Go for fish: switch turkey and mortadella with 500 g of fresh salmon fillet and proceed as in the recipe.