MAKES 20 CAN NELLONI: SERVES 4 TO 5
While canelones are typically stuffed with ground meats, spinach and raisins are another popular filling. My favorite version, the one I prepare more frequently at home and also order in country restaurants when in the mountains, has mushrooms. Blending cultivated mushrooms with some wild ones makes for the best filling.
1. Prepare the cannelloni sheets following the instructions on page 159.
2. To make the filling: In a small sauté pan or skillet, heat 2 tablespoons of the oil over medium heat. Add the onion and cook until it begins to soften, about 5 minutes. Add the pine nuts and cook until the onion is soft and the pine nuts golden, about 5 minutes. Transfer to a large bowl.
3. In a large sauté pan or skillet, heat the remaining 3 tablespoons olive oil over high heat. Add the mushrooms, season with salt and pepper, and cook until the moisture has been thrown and the edges begin to brown, about 8 minutes. Transfer to the bowl.
4. To make the sauce: Prepare a thin béchamel with the milk, butter, flour, and nutmeg, following the directions on page 338. Remove from the heat.
5. Stir 3 or 4 tablespoons of the béchamel into the mushroom mixture. Turn over until evenly blended.
6. Roll the cannelloni and set into a large baking dish following the directions on page 159. Preheat the broiler.
7. Spoon the remaining béchamel sauce over top of the cannelloni and then sprinkle with the cheese. Broil until the cheese is golden brown in places, 5 to 10 minutes.
8. Use a small flat spatula to remove the cannelloni from the baking dish without breaking them. Start with three per plate. Spoon some sauce from the dish over top. Serve hot.