John Myers
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Pumpkin Canelloni with Salsicca
The perfect pumpkin canelloni with salsicca recipe with a picture and simple step-by-step instructions.
for the pumpkin canelloni
- 500 g White canelloni
- 1 White onion
- 400 g Cooked pumpkin meat from Hokkaido (e.g. from leftovers)
- 2 Garlic cloves chopped
- 1 Peperoncini or red chilli pepper
- 1 tsp Oregano (wild marjoram) spice
- Some crushed allspice, salt and pepper from the mill
- 200 g Salsiccia with fennel or coarse fresh sausage
- 4 tbsp Mild virgin olive oil
for the bechamel sauce
- 50 g Butter
- 2 tbsp Extra virgin olive oil
- 500 ml Milk
- 200 ml Broth
- 1 Bay leaf
- 80 g Grana Padano, Parmesan or Pecorino
- Some grated nutmeg, oregano, salt & pepper
- Sauté the chopped onion in oil, remove the sausage meat from the skin, chop and fry until the fat of the salsicca has come out nicely. Pass through the pumpkin pieces or spin them through the liquor, then mix with the meat mixture, the chopped peperoncini, garlic and spices. Fill the pasta firmly with the mixture and let it rest for a while.
- In the meantime, preheat the oven to 200 degrees and spread butter on an ovenproof dish. Leave out the remaining butter, cut the bay leaf in half and sauté in it. Slowly add the flour, sweat and, stirring constantly, make a light, thin sauce with the milk and stock. Season the sauce with nutmeg, salt & pepper. Remove the bay leaf.
- Pour some of the sauce into the tin, place the pumpkin cannelloni on top. Pour the rest of the sauce over it, then sprinkle it with grated Parmesan cheese and bake in the oven at 200 degrees for about 30 minutes.
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