Cannelloni with scent of autumn, with a ragout of pumpkin, mushrooms and speck, flavored with Sage, Rosemary, cloves and cinnamon and covered with a béchamel sauce with cheese. A first course that gives my welcome to this wonderful season and excellent vegetables that it brings to the table. This is, There is no need to say it, a hearty dish that will please everyone, young and old. To prepare the cannelloni with porcini, pumpkin and bacon I made the dough egg at home, but for convenience I put fresh ingredients that you buy at the supermarket refrigerator counter: the recipe of the pasta found anyway here, If you want to try. I recommend you consider this Autumn cannelloni ragout with pumpkin, porcini mushrooms and smoked ham for Christmas dinner, Maybe in the form of lasagna, even easier to prepare. Obviously, if you love the cannelloni I suggest you also try one of the recipes from my family, the vegetarian cannelloni with ricotta cheese and tomato, the traditional cannelloni with meat sauce, always a great classic, oppure i cannelloni vegetarian with spinach and ricotta. Do not forget to have a look, since we are in the right season, all my RECIPES WITH PUMPKIN and my RECIPES WITH MUSHROOMS. And now good day!
500 grams of bechamel (for the recipe, please click here ) which mix, While it's still warm, 80 grams of grated pecorino cheese Dop
30 grams of butter
a pack of fresh lasagna (But if you want to do, as I did, egg pasta at home click here )
little vegetable broth
FOR THE SAUCE ':
400 grams of ground beef by first choice
1 stick of celery
1 Golden onion
400 grams of pumpkin Red
300 grams of mushrooms
100 grams of bacon in a single slice
a sprig of Rosemary
3 Sage leaves
a pinch of cinnamon
salt and pepper. to taste
extra virgin olive oil, to taste
2 tablespoons of tomato paste
200 ml dry white wine
500 ml vegetable stock
To prepare the cannelloni ragout with pumpkin, mushrooms and speck, you must first make the sauce, You can also prepare it one day in advance. For the pumpkin ragout, mushrooms and 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 evo oil in a large saucepan, combine onion, carrot and celery and let them dry over low heat. When they wilted, 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. Turn up the heat and deglaze with 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, 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, 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 ragout (If you have) and sprinkle with crispy bacon, a little pecorino cheese and the butter in dim. 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!
MATCHING: A first course decided that we match a red body like Nobile di Montepulciano Docg. We chose the one produced by the company Godiolo and, in particular, we suggest the Nobile of the 2008 vintage, with aromas of ripe red berries, pleasantly spicy and round and balanced taste.