Creamy, digestive and soft

People :

4

Preparation time :

2h y 30 min

Difficulty:

Media

Description

Esta publicación está disponible en: es

Ingredients
  •  1 small black truffle

For the filling:

  • 800 gr. Pork lean meat
  • 800 gr. Veil meat
  • 250 gr. raw foie gras
  • 2 Sweet onions
  • 1 Garlic clove with skin
  • 1 Fresh thyme stalk
  • 1 Dl. Rancio wine
  • Water or vegetable broth
  • Soft olive oil
  • Salt
  • Milled pepper


For the béchamel:

  • 1,5l milk
  • 60 gr. butter
  • 60 gr. flour
  • 5 gr. agar-agar
  • Salt
  • Nutmeg

For the Parmesan cream:

  • 1/2 l cream 35%
  • 150 gr. grated Parmesan
  • Salt


For the Parmesan pockets:

  • 100 gr. of Quark cheese
  • 25 gr. flour
  • 12 gr. grated Parmesan
  • Salt   
Preparation


For the filling:

  1. Cut the meat into cubes, season and brown with a little oil on a medium size pot until it is roasted, add the onion cut in julienne strips, the garlic, the thyme and let it crystallize.
  2. Add the foie cut into cubes; let it cook a few minutes.
  3. Dip with the rancio wine, let it boil down and cover with water or vegetable broth for 1h 30.
  4. Drain the meat and pass it into the processor or the thermo mix, dip with a little of its own juice and end up with very little béchamel. Salt and pepper to taste.


For the béchamel:

  1. Boil the milk with the salt and the grated nutmeg.
  2. Sauté the finely chopped onion with the butter, until it is cooked, add the flour and toast a little, add the milk and the agar-agar.
  3. Let it cook over a low heat until it boils and stretch out the béchamel on a baking tray to form a thin layer similar to the cannelloni pasta and let it cool in the fridge.
  4. Cut the béchamel once it is cold in 10cm x 10cm squares. Set aside.


For the Parmesan cream:

  1. Mix all the ingredients and let it boil down on the heat until you get a creamy sauce. Put it in the blender.

For the Parmesan pockets:

  1. Mix all the ingredients and spread over a silicon sheet with a spatula, cook for 5 to 7 minutes at 160º. When you remove it from the oven form it into the desired shape.


Assembly of the dish
.

  1. With the help of a piping bag add a little of the meat filling over the béchamel squares previously sliced and roll to form the cannelloni, heat in the oven at a low temperature so that the cannelloni is slightly warm but that it does not melt with the heat.
  2. Put the cannelloni on the plate, pour with the warm Parmesan cream, cut some thin truffle sheets on top and finally add the crispy Parmesan biscuit to decorate.

Additional information

People :

4

Preparation time :

2h y 30 min

Difficulty:

Media