Baking

This recipe is traditional from Emilia-Romagna where you have the cities of Bologna, Parma and Modena. Thus the filling is very much like a Bolognese Sauce but with the meat seperated from the tomato sauce. They also mix the tomato sauce with some bechamel which lends a softer, sweater and creamier texture to the tomato sauce. Some families make this recipe with cooked ham, while others make it with Prosciutto or even Mortadella. This is the version I like the best and that I use at home. In Italy some people use cannellonis which are large tubes of dry pasta that are sold in the dry pasta department in supermarkets. Because there is a lot of sauce, you don't have to pre-cook them as they will cook in the tomato sauce, which is why the recipe neds this much of tomato sauce. You just fill the uncooked tubes of pasta, layer them in the sauce, cover with more sauce and it's ready. I don't know if you can find the dry pasta cannellonis in the United States so I give you my method using pre-cooked lasagna sheets in which I roll the meat. Obviously it means a longer time to prepare the dish but it's worth while. And if you feel like making your own pasta, then that's out of heaven! Ladies and gentlemen, the recipe is here, let's give it a try!

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