What a special Sunday! Cannelloni are the ideal dish to celebrate it and this interesting reinvention recommended by Paola Naggi from the restaurant Impero in Sizzano has an edge to it.
Pour the lour on a pastry board and break the eggs
in the center of it, salt, add oil and 100 ml water, and
knead vigorously. The dough must be smooth and elastic.
Roll out the dough and cut out some squares of about
10 cm wide, throw them in salted water, and boil for 1 minute.
Place them in a bowl of cold water, and drain keeping
them straight. For the illing, blend the gorgonzola,
then reduce the speed of the blender, and add the ricotta.
Season with salt and pepper if needed.
Spread the mixture with a spoon or a pastry bag on the pasta
squares, and roll them up.
Melt the gorgonzola and the butter in a saucepan on low heat.
Melt the butter in a frying pan, and fry the cannelloni 1 minute
on each side to brown them.
Pour onto the bottom of each plate two tablespoons of melted
gorgonzola, and then put on this bed three cannelloni per person.
Recommended wines: red wine Freisa of Piedmont: strong and
delicate notes, round and full taste.