This is something i made up as a change from the usual risotto. I wanted something delicate but tasty, soft inside, creamy outside, but still compact.
I ended up with this cannelloni recipe and my guest, who secretly was my guinea pig for the night, loved them, eating 9.
Cannelloni with radicchio and sausages
- 1 lb of Radicchio
- 2 raw sausages
- 2 Cups of besciamelle
- 12 Cannelloni, obviously
- some Gorgonzola Dolce.
- enough grated fat cheese for the topping
DirectionsPlace a little oil in a pot, with a slice of smashed garlic, and let it deepen at low temperature. Meanwhile, cut the radicchio in stripes and when finished, remove the garlic from the pot, pour the radicchio (1) and let it simmer covered until it becomes dark brown (2). It must not get dry, but cook and remain soft. Try it and eventually add some sugar if it’s too bitter.
While radicchio cools down, remove the peel from the sausages, and smash them a little. Place the radicchio in a bowl, and use the same pot to cook the sausages (3). Smash the meat while it cooks with a plastic fork until you have small pices and it browns a little (4).
Add the radicchio to the sausage (5), and let the two flavor blend together (6).
Add a spoon of gorgonzola dolce (7) and let it melt with the rest of the ingredients, mixing it with a spoon, then add two spoons of besciamelle. Don’t add too much gorgonzola, it has to round the taste without being prominent. Mix everything until you’ll have a dense filling, and then adjust with salt. Use it to fill the raw cannelloni (8).
Note: cannelloni usually do not require precook, unless home made.
Butter a casserole, add a little besciamelle on the bottom, then place the cannelloni. This will avoid the bottom of cannelloni to burn or stick to the casserole. Place some besciamelle to the top of cannelloni, then grate enough quantity of fat cheese to cover the top of cannelloni, mix it with some besciamelle, and add it to the top. When on oven, the cheese will burn a little but its fat won’t allow the top to become an hard crust.
Bake using directions on cannelloni package. Mine requires 375°F for 35 minutes. Check from time to time, and if some cannelloni are drying (especially those on the sides), cover them again with some besciamelle and place them back to the oven.
Once cooked, leave them 10 minutes outside before serving.
Let me know what you think of this recipe!