Beautifull, fleshy and colorful. Cannelloni Neapolitan

Cannelloni napoletani

The recipes of traditional Neapolitan cuisine.

They have gained a lot of fame with the chef Nicola Federico, who worked at the restaurant La Favorita in Sorrento for 31 years and became famous for both the zeppole of San Giuseppe for strascinati, which in the meantime had taken the name of cannelloni. During the Second World War, many families moved to Sorrento from Naples to escape the bombing. And so it was that at that time the cannelloni dish became popular restaurant, especially on Sundays.

Ingredients for 4 people: 150 g minced meat 250 g of ricotta, provolone 250 g, 100 g Neapolitan salami, 2 eggs, 80 g of grated Parmesan cheese, salt and pepper, parsley 12 squares of pasta

For the sauce: Neapolitan sauce

Making of recipe

In a shallow saucepan with a little ‘oil, cook the ground beef. In a bowl beat the eggs with the Parmesan cheese, salt, pepper and chopped parsley, stir together the ricotta cheese crushed, diced provolone and salami slices rectangular. Also add a little ‘sauce to color even the filling.

Bring to a boil the water with a tablespoon of olive oil in a large pot and drop down low and the squares of pasta, drain them and let them dry on a towel.

Spread a little ‘filling on each square and wrapped cannelloni.

In a baking dish, pour a ladle of sauce on the base on which to arrange the cannelloni in a single layer. Cover them with the sauce and then sprinkle with parmesan (if you like it even a little bit of cheese).

Bake at 180 ° -200 ° for 30 minutes.