Do you plan to prepare delicious meals for your family during this Christmas season? If so, here you will find the full recipe for cannelloni florentine with truffle cream. It is a freshly baked dish with cylindrical pasta and rich pork, along with truffle cream. This Italian dish is delicious and refreshing, which you may enjoy during this winter season. So, let’s see the ingredients and step-by-step instructions below on how to make it.
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Cannelloni Florentine With Truffle Cream Recipe
The cannelloni florentine with truffle cream works wonders if you are looking for a traditional dish. The rich flavors of cylindrical cannelloni cooked in pork and delicious truffle cream require grandma’s culinary skills to achieve rich flavors and creamy textures. It’s delicious and has great flavors.
cannelloni florentine with truffle cream recipe Ingredients
- 1 tbsp. olive oil, plus 1 tsp. for greasing
- 5 oz. boneless veal shoulder, cut into 2" pieces
- 5 oz. boneless pork shoulder, cut into 2" pieces
- 1 small yellow onion, peeled and coarsely chopped
- 1 clove garlic
- 2 tbsp. marsala
- 2 oz. foie gras, cubed
- 2 1⁄2 cups cream
- 1 1⁄2 cups chicken stock
- 2 tbsp. chopped jarred black truffle
- 5 tbsp. butter
- 1 tbsp. flour
- 1 cup hot milk
- A pinch of freshly ground nutmeg
- 18 cannelloni wrappers
- 1⁄2 cup grated Parmigiano-Reggiano
- Salt and freshly ground black pepper
Instructions
Preparing the Filling
- Put 1 tablespoon of oil in a pot and heat over medium-high heat.
- Season veal and pork with salt and pepper, then brown them evenly for about 6–7 minutes.
- Add onions and garlic and sauté until lightly browned for 3-5 minutes.
- Pour in marsala and cook for 1 minute, scraping the browned bits from the pot with a wooden spoon.
- Take 2 cups of water, add it, and boil. Reduce the heat to medium-low, partially cover the pot, and simmer for approximately one hour or until the meat is tender.
- Add foie gras and simmer for an additional 10 minutes. Strain the broth into a bowl.
- Transfer the meat mixture to a food processor and pulse until finely chopped, then transfer it to a medium bowl.
- Mix the broth into the meat mixture, moisten it with 1⁄3 cup of the broth, and set it aside.
Preparing the Truffle Sauce
- In a medium saucepan, combine cream and chicken stock and simmer over medium heat until reduced by two-thirds, which should take about an hour.
- Stir in the chopped truffles and keep the sauce warm over the lowest heat setting.
Making the Béchamel
- Take 1 tablespoon of butter in a small saucepan and melt it over medium-low heat. Add flour to it and cook, stirring constantly, for 3 minutes.
- Whisk in the hot milk and cook, stirring regularly, until the mixture thickens, approximately 15 minutes.
- Add nutmeg, season with salt and pepper to taste, and set it aside.
Assembling and Serving
- Preheat the oven to 350°F.
- Cook several sheets of cannelloni wrappers at a time in a large pot of salted, boiling water until tender, usually 10 to 12 minutes.
- Remove the wrappers from the boiling water and immediately immerse them in a bowl of ice water. Then, spread them out on clean, damp dish towels without allowing them to touch.
- Spread approximately 1 tablespoon of the meat mixture along the edge closest to you on each wrapper and roll them up like jelly rolls.
- Place the cannelloni in a single layer, seam side up, in a lightly oiled medium baking dish. Bake for about seven minutes, or until the béchamel sauce is bubbling and thoroughly heated.
- Add cheese and the remaining butter, then broil for three to four minutes until it’s beautifully browned.
- Serve by placing three cannelloni in each of the six warmed bowls with the sauce, and enjoy this gourmet dish right away
Equipment
- Equipment: You'll need a medium pot, a wooden spoon, a food processor, a medium saucepan, a small saucepan, and a baking dish.
Storage
- We can store leftover Cannelloni Florentine with truffle cream in an airtight container in the refrigerator for up to 2–3 days. And reheat it in the oven or microwave for a delicious serving.
- For an even richer flavor, consider using freshly shaved truffles instead of jarred black truffles.
- Be patient with the reduction of cream and chicken stock for the truffle sauce; it's a key step for achieving the right consistency and flavor.
- To save time, you can prepare the filling and sauces ahead of time and assemble the cannelloni just before baking.
- Don't skimp on the truffle cream; it's the star of the dish.
cannelloni florentine with truffle cream Recipe
Ingredients
- 1 tbsp. olive oil and 1 tsp. oil for greasing
- 5 oz. boneless veal shoulder with slice into 2" pieces
- 5 oz. boneless pork shoulder with slice into 2" pieces
- 1 small yellow peeled onion and chopped coarsely
- 1 clove garlic
- 2 tbsp. marsala
- 2 oz. foie gras, cubed
- 2 1⁄2 cups cream
- 1 1⁄2 cups chicken stock
- 2 tbsp. chopped jarred black truffle
- 5 tbsp. butter
- 1 tbsp. flour
- 1 cup hot milk
- 1 pinch freshly ground nutmeg
- 18 cannelloni wrappers
- 1⁄2 cup grated Parmigiano-Reggiano
- Salty and fresh ground black pepper
Instructions
Step 1
For filling: 1 tbsp. oil put in a medium pot over medium-high heat. Season veal and pork with salt and pepper, then brown nicely all over, 6-7 minutes. Add onions and garlic and saute it until lightly browned, 3-5 minutes. Add marsala and cook for 1 minute, scratching browned bits stuck to the base of the pot with a wooden spoon. Add 2 cups of water and boil. Lower heat to medium-low, partly cover pot, and simmer until flesh is tender approximately one hour. Add foie gras simmer for 10 minutes more and train broth into a bowl. Put meat mix into a food processor, beating until finely chopped, then move to a medium bowl. Stir the broth, then wet the meat combination with 1⁄3 cup of the broth and place aside.
Step 2
For truffle sauce: Simmer cream and chicken stock in a medium saucepan over medium heat together until thickened by two-thirds, approximately one hour. Stir in truffles and maintain warm over the lowest heat.
Step 3
For bechamel: Soften 1 tbsp. butter in a little saucepan over medium-low heat add flour and cook, stirring regularly, for 2 to 3 minutes. Whisk in hot milk and cook, stirring regularly, until thick, approximately 15 minutes. Add nutmeg season to taste and flavor with salt and pepper, and place aside.
Step 4
Heat the oven to 350°F to get ready. It should take 10 to 12 minutes to cook many sheets of cannelloni wrappers at a time in a big saucepan of salted boiling water until they are cooked. The wrappers must be taken out of the boiling water, dipped into a sizable bowl of icy water right away, and then spread out on clean, damp dish towels without letting them contact.
Each wrapper should have around 1 tablespoon of the meat mixture spread over the edge closest to you before being rolled up like a jelly roll. In a medium baking dish that has been lightly oiled, place the cannelloni in a single layer with the seam facing up for approximately seven minutes, or until the béchamel sauce is bubbling completely heated. When it’s beautifully browned, add cheese and the remaining butter and broil for three to four minutes.
Place three cannelloni in each of the six warming bowls together with the sauce to serve the dish, and then immediately tuck into your dinner.
Nutrition Facts
| Calories | 735 |
| Carbs | 61g 35% |
| Fat | 40g 52% |
| Protein | 22g 13% |
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Any expert tips for making this dish exceptional?
- For a more indulgent flavor, consider using freshly shaved truffles instead of jarred black truffles.
- Be patient with the reduction of cream and chicken stock for the truffle sauce; it’s crucial for achieving the right consistency and flavor.
- Don’t skimp on the truffle cream; it’s the star of the dish, so be generous with it to enhance the overall experience.
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