Stuffed Lamb Cannelloni with Truffle Sauce – Knowledge
- 800 grams of lamb (preferably shoulder)
- A tablespoon of olive oil
- 1/2 chopped onion
- 1/2 leek
- a clove of garlic
- 1/2 glass of white wine
- Thyme
- 3 tablespoons of truffle sauce
- Cannelloni:
- 125 grams of wheat flour
- 3 egg yolks
- 1 whole egg
- a tablespoon of extra virgin olive oil
- Salt
- dip:
- 1/2 kg. from lamb bones
- A tablespoon of olive oil
- onion
- carrot
- leek
- a stick of celery
- a glass of red wine
- 2 liters of broth
- black pepper
- Thyme
- truffles
- Salt
- Garrison:
- 200 grams ternasco liver and heart
- 50 grams of pine nuts
- 50 grams of corn
- 20 carrot balls
- 20 potato balls
- carrot puree
- a sprig of thyme
- Put the olive oil in a small saucepan and add the finely chopped vegetables and fry them all together.
- Add the meat cut into very small pieces, season, sprinkle some flour and fry everything very slowly.
- Allowing it to reduce, add the white wine and 3 tablespoons of truffle sauce, simmer until everything is well cooked.
- Season and reserve.
- Preparation of Pasta: Make a volcano flour and put the yolks and egg in the middle.
- Knead by hand until you get a homogeneous paste.
- Then add oil and salt and complete the kneading process.
- Leave to rest for two hours in the refrigerator, wrapped in cellophane paper.
- After this time stretch the dough (with a rolling pin or machine) and form strips to be cut into squares.
- To cook the pasta: Cook the pasta in 2 liters of water with 3 tablespoons of oil, 1/4 liter of milk and salt for 2 minutes. Cool, fill and reserve.
- Preparation of the Sauce: Fry the bones in a pan with oil.
- Add the washed and sliced ​​vegetables when golden brown.
- After all is well browned, add the red wine, reduce the water and cook until a quarter of the liquid remains.
- Strain and season with salt, pepper, thyme and julienne truffles.
- Preparation of Garnish: Cut Ternasco liver and heart into small pieces.
- Saute them with salt and add with the sauce, roasted pine nuts, well-drained corn, and cooked vegetables.
Source: Informacion