Smoked Scamorza Cannelloni with Rich Meat Ragù and Creamy Bechamel

Cannelloni di Crespelle
Category: Main Course
Serves: 8

Ingredients

Instructions

To prepare these delicious Cannelloni di Crespelle, the first step is to make the ragù. Start by finely chopping the onion, celery, and carrot for the soffritto. In a large pan, heat the olive oil and add the chopped vegetables, allowing them to sauté gently. Once the vegetables have softened, deglaze with the white wine, letting it evaporate before adding water. Stir the mixture and continue cooking for about 3 hours, or until the ragù thickens and becomes concentrated in flavor.

While the ragù is simmering, it’s time to prepare the besciamella sauce. In a small saucepan, warm the milk over medium heat. Once it’s hot, remove it from the heat and gradually whisk in the 100g of flour to avoid lumps. Return the pan to the heat and cook on low, stirring constantly, until the mixture turns golden and forms a smooth roux. Slowly add small amounts of the hot milk to the roux, stirring vigorously with a whisk to incorporate it. Once the mixture is smooth, continue to cook for 5-6 minutes until it thickens. Season with salt and a dash of nutmeg for extra flavor. Let the sauce cool to room temperature.

Next, move on to the crespelle (crepes). In a mixing bowl, combine the milk and eggs, whisking them together until smooth. Sift the flour directly into the bowl with the milk and eggs, then use a hand whisk to combine everything into a smooth batter. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the mixture to rest and any potential lumps to dissolve.

After the resting time, remove the batter from the fridge. Lightly grease a crepe pan or non-stick skillet with butter and heat it over medium-high heat. Once the pan is hot, pour a ladleful of the batter into the center, swirling the pan to spread it evenly. Cook the crepe for about 1 minute, or until the edges begin to lift. Flip the crepe and cook for an additional minute on the other side. Continue making crepes, transferring each cooked crepe to a plate.

By now, your ragù should have thickened. Season it with salt and pepper to taste, then add the cooked peas. Cut the scamorza cheese into small cubes and stir it into the ragù mixture. Sprinkle breadcrumbs on top to add texture.

Now it’s time to assemble the Cannelloni di Crespelle. Lay one crepe flat on a clean surface and spoon a generous amount of the ragù mixture into the center. Roll the crepe up, enclosing the filling. Repeat this process with the remaining crepes.

Transfer the filled crepes to a baking dish and spread a generous layer of the besciamella sauce over the top. Add a few sprigs of fresh thyme for added fragrance. Preheat your oven to 180°C (350°F) and bake the cannelloni for about 10 minutes. Then, switch the oven to grill mode at 240°C (465°F) for an additional 5 minutes to brown the top of the cannelloni.

Once baked to perfection, remove the dish from the oven and let it cool for a few minutes before serving. The Cannelloni di Crespelle will be ready to enjoy with a rich, creamy, and savory filling. A hearty and comforting dish, perfect for a family meal or special occasions.

Enjoy your Cannelloni di Crespelle with a sprinkle of Parmigiano Reggiano for an extra layer of flavor!

Nutritional Information
Per Serving (1 Cannellone)

This recipe offers a hearty and flavorful meal, rich in protein and healthy fats, making it a great option for a satisfying dinner. Pair it with a fresh salad or a glass of white wine for a truly memorable meal.