Golden Yellow Cannelloni
Category: Main Courses
Serves: 6
Preparation Time: 40 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 15 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg Cannelloni | 250g |
| Eggs | 6 |
| Parmigiano Reggiano DOP (Grated) | 100g |
| Pecorino (Grated) | 100g |
| Freshly Ground Black Pepper | To taste |
| Guanciale (Cured Pork Cheek) | 100g |
| Butter | To taste |
| Fresh Liquid Cream | 150g |
| Parmigiano Reggiano DOP (Grated) | 60g |
Instructions
Step 1: Prepare the Guanciale
To start, carefully trim the guanciale by removing the rind. Then, cut it into small cubes or strips. Heat a pan over medium heat and add the guanciale. Allow it to cook for about 10 minutes, stirring occasionally, until it becomes crispy and golden. Once cooked, remove the guanciale from the pan, draining the excess fat, and transfer it onto a plate lined with paper towels to cool.
Step 2: Make the Egg and Cheese Filling
While the guanciale is cooling, crack the six eggs into a mixing bowl. Add the grated Pecorino and Parmigiano Reggiano, reserving a small portion (about 10-20g) of the Parmigiano for later. Season with freshly ground black pepper to taste. Take some of the cooled, crispy guanciale and pulse it in a food processor until finely chopped. Add this to the egg and cheese mixture and stir well to combine. Once everything is mixed, transfer the filling into a piping bag.
Step 3: Fill the Cannelloni
Now, carefully fill each cannelloni tube with the prepared egg and cheese mixture. Arrange the filled cannelloni in a buttered 20×20 cm baking dish, making sure they are tightly packed together.
Step 4: Prepare the Creamy Sauce
In a small saucepan, heat the fresh cream over low heat until warm. Stir in the remaining 60g of grated Parmigiano Reggiano and add a touch of black pepper to taste. Once the cheese has melted and the sauce is smooth, pour it over the cannelloni in the baking dish, ensuring the pasta is well-covered.
Step 5: Bake the Cannelloni
Cover the baking dish with aluminum foil and place it in a preheated static oven at 180°C (350°F). Bake for 25 minutes, allowing the cannelloni to cook through and absorb the creamy sauce.
Step 6: Add the Final Touches
After 25 minutes, remove the foil from the dish and sprinkle the remaining guanciale and reserved Parmigiano Reggiano over the top of the cannelloni. Turn the oven to grill mode at 250°C (480°F) and return the dish to the oven for an additional 3 minutes, or until the guanciale becomes crispy and the top is golden and bubbling.
Step 7: Serve and Enjoy
Once the cannelloni are perfectly golden and crispy on top, remove them from the oven. Let them rest for a few minutes before serving. Serve your delicious Golden Yellow Cannelloni warm and enjoy a rich, flavorful dish that’s sure to impress!
Tips and Notes
- For an extra touch of richness, you can add a drizzle of truffle oil over the cannelloni just before serving.
- If you don’t have access to guanciale, pancetta or a good quality unsmoked bacon can be used as an alternative.
- The combination of both Pecorino and Parmigiano gives the dish a well-balanced, slightly sharp and nutty flavor, perfect for the creamy texture.
This Golden Yellow Cannelloni recipe is the epitome of indulgence and elegance. It brings together the creaminess of the filling and the crispy, savory guanciale on top, all wrapped in tender cannelloni pasta, making it a delightful main course for any occasion.
