CANNELLONI WITH BRAISED PORK CHEEKS AND SWEET CICELY
Cannelloni, you say? Isn't that the type of old-school Italian food you order at places with red-and-white checked tablecloths and candles stuck into Chianti bottles? Well, yes, and no. For this dish, you first braise some succulent pork cheeks until they shred when you look at them. Then you create a rich, savory broth that you use to moisten the pork, and accent it with sweet cicely, an herb with an aniselike flavor. Roll it in silken squares of pasta and coat with Parmigiano-Reggiano and cream. Sometimes old school is worth resurrecting.
Yield serves 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- To make the filling, season the pork liberally with salt and pepper on both sides. Using 2 sauté pans to avoid crowding, heat 2 tablespoons olive oil in each pan over high heat. Sear the pork cheeks for 2 to 3 minutes per side, or until nicely caramelized.
- Transfer the meat to a braising dish. Divide the carrots, garlic, and onion between the pans and sauté just until they get a hint of color, 2 to 3 minutes. Deglaze the pans with the wine, scraping up any crusty bits. Put the vegetables and wine into the braising dish with the pork cheeks, then pour in the broth and add the bay leaves. Cover the dish with foil or a heavy, tight-fitting lid and braise for 3 hours, or until the meat shreds easily with a fork.
- Remove the meat from the braising dish and shred with two forks. Add the sweet cicely and season to taste with salt and pepper. Add a couple of spoonfuls of braising liquid and drizzle with olive oil to moisten. Stir to combine and set aside. Strain the braising liquid into a clean pan and reduce by half; the timing will vary depending on your stove and pan, but will be about 15 to 20 minutes.
- Preheat the oven to 350°F.
- To make the cannelloni, roll out the pasta dough to #2 thickness. Using a pastry wheel and a ruler, trim the rolled-out sheets to measure 5 inches across. Then cut the sheets horizontally to create 5-inch squares. You should end up with 8 pasta squares in all.
- Using a 13 by 9-inch baking dish, spoon enough reduced braising liquid to cover the bottom. Place about 3 tablespoons of the pork filling along one edge of a pasta square. Roll up to encase the filling and form a cylinder, then place seam-side down in the baking dish. Repeat with the remaining pasta squares and filling. Sprinkle the diced butter over the top of the dish and then sprinkle with the cheese.
- Cover the dish tightly with foil. Bake for 30 minutes. Increase the heat to 400°F and remove the foil. Bake for 10 minutes longer, or until the cheese browns and bubbles. Remove the dish from the oven and drizzle with the olive oil. Let cool for 5 minutes before serving.
TWICE AS GOOD BEEF & PORK CANNELLONI
Two meats, two cheeses, and two sauces make this cannelloni doubly good. There's enough in this recipe for a couple of meals too, though I often double it to freeze. I guess it's a real theme with this recipe! In our house it is enjoyed by children and adults alike. You may want to add more pasta sauce, or vary the thickness of the cream sauce - up to your liking. If I can't get nice ground pork at the market, I'll substitute sausages, discarding the casing - a little more flavourful, a little higher fat. It's a real departure for me to not use basil and oregano, but I like the flavour just exactly as is.
Provided by hollyberry
Categories One Dish Meal
Time 1h
Yield 32 cannelloni, 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Filling: Brown garlic in olive oil. Add beef, pork, and 1/2 cup of pasta sauce (from the Tomato Sauce ingredients) and stir to combine. Brown until cooked and allow to cool to a manageable temperature.
- Preheat oven to 350°F.
- Whisk eggs. Add the eggs, bread crumbs, ricotta, and parmesan cheese to the meat mixture.
- Use a piping bag to fill the cannelloni noodles.
- Red Sauce: Combine all ingredients and use half to cover the bottom of a baking dish (13 x 9 Corning or glass ware).
- Lay filled cannelloni noodles onto the sauce, then cover with remaining sauce.
- Cover with foil and bake for 1/2 - 3/4 hour or until bubbly.
- Cream Sauce: Make a roux with the butter and flour. Add remaining ingredients and whisk over medium heat until thickened.
- Spoon over individual servings of cannelloni and serve.
Nutrition Facts : Calories 526.7, Fat 28.5, SaturatedFat 13.9, Cholesterol 143.3, Sodium 927.3, Carbohydrate 40.8, Fiber 3.3, Sugar 9.1, Protein 26.4
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