Ingredients
For Pappa al pomodoro:
– 4 kg of ripe San Marzano tomatoes;
– 6 cloves of garlic;
– 1 fresh chilli;
– Extra virgin olive oil;
– Salt and pepper;
– Stale bread, as required.
For Béchamel sauce with stale bread:
– Stale bread, as required;
– 1.5 lt whole milk;
– 100 g butter;
– 100 g of 00 flour;
– Nutmeg and salt to taste.
For Aglione cream:
– 1 Valdichiana aglione;
– 0.5 l whole milk;
– Salt.
For Basil cream:
– Fresh basil leaves;
– Water and ice;
– Salt.
For fresh pasta:
– 1 kg of 00 flour;
– 8 whole eggs;
– 6 egg yolks.
Preparation
Pappa al pomodoro: Gently fry the garlic and chilli in extra-virgin olive oil over low heat. Add the chopped tomatoes and cook slowly for about 2 hours, seasoning with salt and pepper to taste. Pass the mixture through a food mill and return to the heat. Meanwhile, dice the stale bread, drizzle with a little oil and toast in the oven at 220°C for 5 minutes, until golden. Add the bread to the tomato mixture, cover and leave to rest for 30 minutes. Whisk until creamy, transfer to a piping bag, and leave to cool in the fridge.
Stale bread béchamel: Toast the stale bread in the oven and, whilst still warm, soak it in the milk. Leave to stand in the fridge for a few hours (or even overnight). Strain the milk. In a saucepan, make a roux with butter and flour, then gradually add the flavoured milk, stirring with a whisk until you have a smooth béchamel. Once cooked, season with salt and finish with grated nutmeg.
Aglione cream: Cook the Aglione in milk over a low heat until tender. Blend until you have a smooth, even cream, season with salt and leave to thicken in the fridge.
Basil cream: Blanch the basil leaves in boiling salted water for 2 minutes, then cool them immediately in an ice bath to set the colour. Blend until you have a smooth, glossy cream.
Fresh pasta: Knead the flour, eggs and egg yolks until you have a firm, smooth dough. Leave to rest, covered, for 30 minutes. Roll out the dough thinly and cut into rectangles. Blanch them for a few seconds, drain and pat dry. Using the piping bag, pipe the tomato purée onto the pasta sheets, then roll them up to form the cannelloni. Arrange them in a lightly greased baking dish.
Cooking and finishing: Cover the cannelloni with a thin layer of béchamel sauce, leaving the edges uncovered to make them crispy. Bake, covered, at 140°C for 10 minutes, then uncover and increase the temperature to 180°C for a further 10 minutes, until golden and fragrant.
