08 Oct Cannelloni, Béchamel, Special Ragout

Weekend Special: October 9-11, 2015

Inspiration

Inspiration

Many luminaries of yore once absconded to the verdant knolls of Pennabilli, a tiny district in Emilia-Romagna (Chef Luisa Silvia’s birthplace), surrendering to region’s natural serenity, communing with its zephyrs, seeking to revive their dormant genius…

Where did they eat when they could no longer subsist on the sublime stupor of inspiration?

Osteria dalla Peppa.

This rustic eatery was known for transforming the area’s best produce into some of the most delectable preparations in all of Italy.

And this weekend Chef Luisa Silvia will be recreating and presenting one of those cherished dishes for your gastro-historic pleasure: Canelloni ripieni di speciale ragout e besciamella delicata.

Recipe

Recipe

This classic dish begins with gossamer dough (made with organic eggs). The dough is filled with béchamel and pork tenderloin that’s been roasted, chopped, and mixed with nutmeg, Parmigiano, and creamy cow’s milk cheese. It’s rolled and finished with Parmigiano, pork-and-prosciutto ragout, and Burgundy truffles. Then oven roasted.