Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Meat Cannelloni: The Star of the Celebration
Whip up these rich, creamy, and aromatic Sicilian meat cannelloni – a timeless classic from the island’s beloved cuisine.
📖 What is it
Whip up these rich, creamy, and aromatic Sicilian meat cannelloni – a timeless classic from the island’s beloved cuisine.
🛒 Ingredients
▸ For the softened ricotta
- ✓ 300g sheep’s ricotta
- ✓ 200ml whole milk
- ✓ a pinch of salt
- ✓ nutmeg, to taste
▸ For the ragù
- ✓ 3 tablespoons extra virgin olive oil
- ✓ 300g minced veal
- ✓ 1 litre tomato sauce
- ✓ 100g shelled peas
- ✓ 1 onion
- ✓ half a celery stalk with leaves
- ✓ 1 carrot
- ✓ a handful of parsley
- ✓ 1 glass white wine
- ✓ 1 teaspoon sugar
- ✓ salt and black pepper, to taste
- ✓ a pinch of nutmeg
▸ For the cannelloni
- ✓ 250g fresh lasagne sheets
- ✓ grated Sicilian PDO pecorino cheese
- ✓ extra virgin olive oil
📊 Nutritional Information
Dive into the bold flavours of Sicily with these meat cannelloni, where the silky freshness of ricotta meets a fragrant, hearty ragù, all topped with a golden crust of pecorino cheese. It’s a comforting hug on a plate, evoking family traditions and the warm, welcoming spirit of a Sicilian Sunday lunch.
👨🍳 Preparation
- 1
Make the softened ricotta by blending the ricotta with milk, salt, and a pinch of nutmeg until smooth and creamy.
- 2
Prepare the ragù by finely chopping the onion, celery, carrot, and parsley. Gently fry them in extra virgin olive oil before adding the minced veal to brown.
- 3
Pour in the white wine and let it evaporate, then stir in the tomato sauce, peas, sugar, and a pinch of nutmeg. Simmer gently for about an hour, seasoning with salt and pepper to taste.
- 4
Grease a baking dish with olive oil and spread a thin layer of the softened ricotta over the base.
- 5
Lay a strip of ragù along each lasagne sheet, roll up to form cannelloni, and arrange them in the dish.
- 6
Top with the remaining ricotta, more ragù, a generous sprinkle of pecorino, and a drizzle of olive oil.
- 7
Bake in a fan oven at 190°C for around 20 minutes, until the top is beautifully golden and bubbling.
- 8
Serve the cannelloni piping hot, finished with an extra dusting of Sicilian pecorino.
💡 Tips and Variations
- •
For a richer filling, add a layer of homemade béchamel or swap the veal for a mix of beef and pork for a deeper, more robust flavour.
- •
For a rustic twist, grate some caciocavallo cheese directly into the filling.
- •
Use a ceramic baking dish to ensure even cooking and to enhance that lovely golden crust on top.
- •
For a vegetarian option, replace the meat with a mix of sautéed mushrooms and lentils, keeping the ricotta for creaminess.
- •
A little nutmeg in the filling really lifts the umami without overpowering the other flavours.
- •
For a gluten-free version, opt for rice or corn pasta cannelloni and ensure all ingredients are certified gluten-free.
- •
The secret to this dish is the slow-cooked ragù, which allows the flavours to meld beautifully.
📦 Storage
- • Store any leftovers in an airtight container in the fridge for up to three days to keep them fresh and flavoursome.
- • You can prepare the cannelloni ahead of time and freeze them before baking, wrapping well to protect against freezer burn; consume within a month.
- • Reheat in a conventional oven, covering the dish with foil to prevent the pasta from drying out.
- • Avoid using the microwave for reheating, as it tends to make the pasta tough and dry.
🍷 Pairing
To complement the rich character of these meat cannelloni, choose a Sicilian wine like Nero d'Avola, full-bodied and enveloping, or a fresh, fruity Frappato for a lighter contrast. Alternatively, a Tuscan Chianti Classico offers a balanced and delightful pairing.
Making these Sicilian meat cannelloni at home is like inviting a little piece of the island’s heart into your kitchen. The layers of flavour and tradition wrapped up in every bite are sure to bring warmth and joy to your table. Do give this recipe a go, and don’t forget to share it with your loved ones – after all, food tastes best when it’s enjoyed together.
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