Beef & Pork Cannelloni

Description

Traditional blend of house ground beef and pork braised with onions, celery, garlic and rosemary all finished with fresh grated Italian cheeses

At a Glance

Item Code

40122

Weight

13.5 lbs

Case Count

72 / 3oz each

Dimensions

4.75"

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Recipe Ideas

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Beef & Pork Cannelloni “Mamma Rosa”

Ingredients (4 servings):

  • 8 Cannelloni
  • 1 cup Grana Padano (grated)
  • 1 ½ cup mozzarella cheese (shredded)
  • 1 can San Marzano tomatoes (crushed)
  • ½ small yellow onion (brunoise)
  • 1 small carrot (brunoise)
  • ½ celery stalk (brunoise)
  • 1 garlic clove (minced)
  • 2 ea fresh basil leaves
  • ½ tsp crushed red pepper
  • 2 Tbsp extra virgin olive oil
  • ½ Tbsp Italian tomato paste
  • TT salt and pepper

Directions:

Prepare your favorite béchamel recipe. Meanwhile Heat olive oil then add carrots, celery, onions and garlic cook until golden on the edges. Add tomato paste and crushed red pepper and cook for 3 minutes longer. Add crushed tomatoes and basil. Simmer for 30 minutes. Season, set aside and keep warm. In a baking dish ladle the tomato sauce, arrange the cannelloni in the sauce then ladle the béchamel over them. Sprinkle with Parmigiano and mozzarella then bake for 15 minutes at 400°F. Garnish with fresh basil.

About the Dish:

“Mamma Rosa simply implies a rose or pink colored sauce which in this case is created by the combination of the white béchamel and red tomato sauces.”

Beef & Pork Cannelloni with Butternut Squash Veloute, Salted Pork Belly and Flash Fried Sage

Ingredients (4 servings):

  • 8 Cannelloni
  • 1 butternut squash (seeded, roasted)
  • 2 Tbsp butter
  • TT salt and pepper
  • 1 pinch of nutmeg
  • 1 cup veal stock
  • 6 oz salted pork belly, cut into strips
  • 1 cup shredded Fontina
  • 1/3 cup Parmigiano Reggiano (grated)

Directions:

Remove skin from roasted squash, then in food processor, puree with veal stock. Season with nutmeg, salt and pepper, then add cold butter and whisk until smooth. In a skillet cook the pork belly until crisp. Set aside and keep warm. Arrange cannelloni on a lined baking tray. Bake covered for 10 min at 400°F. Uncover cannelloni top with Fontina and bake on broil for 5 minutes longer. Mirror plate with butternut squash velouté then arrange cannelloni. Plate accordingly with fried sage and salted pork belly. Garnish with Parmigiano Reggiano.

About the Dish:

“Salted pork belly is a staple ingredient in Italy. Like it is described, the meat is high in fat content and is cured in salt for preservation and flavor. It is used in a multitude of different ways and can be crisped similar to bacon.”

Beef & Pork Cannelloni with Shiitake Mushrooms, Hazelnuts and Gorgonzola Dolce Sauce

Ingredients (4 servings):

  • 8 Cannelloni
  • 6 oz Shiitake mushrooms (caps)
  • 1 ea fresh thyme sprig
  • 1 small shallot (minced)
  • 1 cup Béchamel sauce
  • 4 Tbsp crumbled Gorgonzola Dolce
  • 1 cup shredded mozzarella
  • 2 Tbsp butter
  • TT salt and pepper
  • ½ cup hazelnuts (toasted and minced)
  • 1/3 cup ruby port
  • ¼ cup sugar

Directions:

Reduce port with sugar and a splash of water until syrupy then allow to cool to ambient temperature. Sauté shallots in butter until soft then add Shiitake mushroom caps and thyme. Season and cook briefly. Remove some mushrooms from the skillet for garnish. Add bechamel to the remaining Shiitakes then fold in Gorgonzola cheese and stir to incorporate, season. Layer the bottom of a baking dish with some gorgonzola sauce then arrange cannelloni in the sauce. Layer more gorgonzola over the cannelloni and top with shredded mozzarella. Bake at 400°F for 15 minutes then plate with the other components and finish with port reduction.

About the Dish:

“There are two varieties of Gorgonzola which differ mainly in their age: Gorgonzola Dolce aka: Sweet Gorgonzola and Gorgonzola Piccante aka: Mountain Gorgonzola. Each has a uniquely different flavor. Gorgonzola Dolce used in this recipe is the younger aged cheese and pairs well with subtle flavors without overpowering them.”

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