Procedure

To prepare the cannelloni ragout with pumpkin, porcini e speck, you must first make the sauce, which you can prepare even a day in advance. For the pumpkin ragout, porcini e speck, After having washed well all the vegetables finely chop the onion, Rosemary and Sage. Cut carrot and celery. Cut into cubes of about half a centimetre pumpkin, clean the mushrooms from the soil with a soft cloth or with a knife and make them into pieces not too small. Chop the bacon, putting aside a spoon for the flat gasket.

Sauté the diced pumpkin on high heat with two tablespoons of oil in a pan and, by the time they formed a golden crust, set them aside. Skip, in the same Pan, even the mushrooms and set them aside.

Put the extra virgin olive oil in a large saucepan, combine onion, carrot and celery and let them dry over low heat. When they have withered, Add Sage and Rosemary, then the speck. Brown them all and add, floor plan, the ground coffee, mix well so that it is all nicely browned, without raw parts. When the ground coffee will have changed color, add the tomato paste, The cloves and cinnamon.

Increase the heat and add the white wine: evaporate the alcoholic part and combine the vegetable stock. Season with salt and pepper and cook, covered, for half an hour. Then add the pumpkin and mushrooms and continue cooking for 30 minutes approximately. The sauce should be well reduced, because they will be the filling for cannelloni: If after an hour it was still a little slow, remove the lid and turn up the heat, Cook until you reach the desired consistency. Sauté in a pan with no other fat Bacon left to make it crispy.

Once prepared the béchamel, you can start to fill the cannelloni ragout with pumpkin, porcini mushrooms and speck.

Preheat oven to 200 degrees. Cover the bottom of a baking dish with a layer of lasagna bechamel. Halve each lasagne sheet so as to obtain rectangles and fill them generously with pumpkin sauce, porcini mushrooms and speck. Gently roll them about themselves and place them in the baking pan, next to each other. Cover the cannelloni with the bechamel, a little ragù (I saw progress) and sprinkle with crispy bacon, a little pecorino cheese and bow butter.

Pour a spoonful of broth to each corner of the Pan and cover with aluminum foil. Bake the cannelloni ragout with pumpkin, porcini mushrooms and bacon for 20 minutes, then remove the aluminum foil and leave the cannelloni au gratin another five minutes or until they are golden brown. Remove from oven and allow to rest the cannelloni five minutes before serving, so that they harden and is easier to remove them from the baking sheet. Bon appétit!