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Roman recipes



500 g of fine egg-pasta sheets

Meat filling:
350 g lean minced beef
60 g cooked ham
30 g dried mushrooms, soaked in water
1 lamb brain
100 g Parmesan cheese
300 g chopped tomatoes
100 g butter
½ glass dry white wine
½ onion, carrots, celery, pepper and some nutmeg

Cut the pasta into rectangles and boil it in plenty of water.

Meat filling:
Brown the onion and herbs with butter, then add the minced meat, ham, mushrooms and lamb brain. Season with pepper, salt and nutmeg. Add the wine and, once it has evaporated, slowly add some flour and the tomatoes. Let it thicken on a low flame. Separately, take the pasta rectangles, fill them with the mixture and fold them to form cannelloni.
Place the cannelloni in a greased Pyrex-dish (layered) and cover them with sauce. On the top layer, pour the sauce, Parmesan cheese and the rest of the butter. Cook for 10 minutes in the oven until the cannelloni are well gratinated.