I think I can, I think I can, I think I cannelloni

A neatly wrapped little package of deliciousness was what I had in store.


The Daring Cooks Challenge this month was cannelloni and I was so down for this one.  
First: I love pasta around anything.
Second: I have had some amazing cannelloni in the past and could capitalize on those experiences.
Third: I know that I could get my 7 year old to help with the pasta making part.


Look out internet here I come!  I went on a quest to find the most mouthwatering recipes for what to put inside of my pasta and ran across this recipe from Ile de France.  One look at this recipe and I was sold....spinach, pistachios and pancetta all bound together with the creamy heaven that is brie!  Seriously!  For me, this recipe screamed for a little more than a tomato sauce so I did a homemade bolognese sauce to make it an over the top dish and I was soooooooooo happy with the result. 


A short aside on the bolognese recipe I used.  I found this website that had the following information, " On October 17, 1982, the Bolognese chapter of the Accademia Italiana della Cucina, "after having carried out long and laborious investigations and conducted studies and research" announced the following recipe to be the official one."  Well, that is pretty official sounding isn't it?  I am sure that a good bolognese sauce is made differently in every home regardless of if it is in Italy or anywhere else but I had to try this "official" version.  I will say that this version was, in my long studied and exhaustively researched opinion, was one of the finest I have ever tasted so it is going in my recipe box!

The bolognese actually worked well to take the rich brie and tone it down but still allow the flavor to eek into every bite.  Holy frijoles it was yummy.

Next up was a cannelloni with a white sauce so I went with a parmesan, prosciutto and spinach stuffing with an emmental cheese bechamel.  AHHHHHHHH!  If I didn't mind the calories I could eat these all day long!  They were so good and the bechamel...well....I considered making enough to bath in.

This challenge was yet another great one among many.  Thanks to Manu from Manu's Menu for a fun and tasty assignment.  Be sure to check out all of the other inspired dishes at Daring Kitchen.


Bolognese Sauce Recipe


Spinach and Proscuitto Cannelloni with Emmental Bechamel


Brie, Pancetta and Pistachio Cannelloni 

Manu from Manu’s Menu was our Daring Cooks lovely June hostess and has challenged us to make traditional Italian cannelloni from scratch! We were taught how to make the pasta, filling, and sauces shared with us from her own and her family’s treasured recipes!


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