Whatever your ancestral heritage, make like an Italian this winter and get the whole family together over a classic, home-cooked meal. Chef Robert Sisca’s cannelloni dish combines ground lamb and pork sausage with parmesan and spinach for a hearty Sunday supper. Pair it with a bottle or two of red and mangia.
- 1 package of spinach
- 2 cups of dried bread or coarse breadcrumbs
- 1 cup of whole milk
- 1 pound ground pork sausage
- 1 pound ground lamb
- 1 large white onion, chopped
- 5 garlic cloves, minced
- 2 eggs
- 1 cup parmesan cheese
- salt and pepper, to taste
- 1/2 cup olive oil
- 1 package of dried or fresh cannelloni pasta, approximately 10 to 15 pieces
- 1 cup prepared tomato sauce
- 3 slices of gruyere cheese
- Preheat oven to 375 degrees.
- Bring large pot of water to boil. Blanch spinach lightly and let cool. When cool enough to handle, chop and dry well with a paper towel.
- Soak bread in milk and drain using a pasta strainer.
- In a sauté pan, over medium heat, sear sausage and ground lamb in olive oil. Add onion and garlic. Cook until golden brown.
- Lower heat and add chopped spinach, drained bread, egg and parmesan and then season with salt and pepper. When warm, add a half cup of olive oil to moisten.
- Place stuffing into fresh pasta sheets or dry cannelloni shells. Cover with tomato sauce. Cook in preheated oven for 25-30, testing pasta to see if it’s cooked. Top with gruyere cheese and melt before serving.