Pork Cannelloni
Ingredients
1 1/2 C. flour
1 1/2 tsp. salt
5 eggs, slightly beaten
1 Tbsp. salad oil
water, salted
1/2 C. onion, chopped
1 garlic clove, medium, minced
1/2 tsp. basil leaves, crushed
2 Tbsp. butter or margarine
16 ounce tomatoes, chopped
11 ounce cheddar cheese soup
1/2 C. milk
1/2 C. parmesan cheese, grated
1 1/2 C. ricotta cheese
1/4 C. prosciutto (italian ham)
1/4 C. hard salami, chopped
Cooking Instructions
Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a fork to form a firm dough. Knead on lightly floured board until smooth, about 5 minutes. Cover; let dough rest 5 minutes. Roll dough into a 12 x 18 inch rectangle; cut into eighteen 4 x 3 inch rectangles. Cover; let dough rest 1 hour. Boil salted water in a large pan; cook rectangles of dough, a few at a time, 5 minutes, or until tender. Rinse in cold water; drain on damp towel. Meanwhile, prepare sauce: Cook onion, garlic and basil in butter in a saucepan until tender. Add tomatoes; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally. Pour 1 C. sauce in the bottom of 3-quart 13 x 9 x 2 inch baking dish. To make filling: Combine soup, milk and Parmesan cheese in a bowl. Combine 1/2 C. soup mixture and remaining ingredients in a saucepan; cook, stirring, until thickened. To make cannelloni: Spoon 2 Tbls. filling on narrow end of each piece of pasta; roll up. Place roll-ups, seam-side down, in a baking dish; spoon remaining soup mixture and sauce over cannelloni. Bake in preheated 350 oven 30 to 35 minutes, or until hot. Serve with additional Parmesan cheese.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)