Cannelloni napoletana

A recipe from The Silver Spoon: Pasta

Preparation: 40 minutes

Cooking: 1 hour 5 minutes

Serves: 4 people


1 quantity Cannelloni

butter, for greasing

25g (1oz) (⅓ cup) pecorino cheese, grated

olive oil, for drizzling


For the filling:

350g (12oz) lean beef or pork or a mixture

80g (3oz) Neapolitan salami

2 tablespoons olive oil

100g (3½oz) Italian sausage, skinned and cut into pieces

2 hard-boiled eggs, chopped

salt and pepper


To make the filling, finely chop the meat with the salami. Heat the oil in a flame proof shallow earthenware dish.

Add the meat mixture and pieces of sausage, season lightly with salt and pepper and cook over a low heat, stirring occasionally, for 30 minutes until thickened.

Remove the dish from the heat and leave to cool. Preheat the oven to 180°C/350°F/Gas Mark 4 and grease an ovenproof dish with butter.

Stir the hard-boiled eggs into the cooled meat mixture. Reserve a quarter of this mixture and divide the rest among the cannelloni squares, then roll them up.

Put the cannelloni into the prepared dish, spoon the reserved fi lling over them, sprinkle with the pecorino and drizzle with a little olive oil.

Bake for about 20 minutes until golden brown. Remove from the oven and leave to stand for 5 minutes, then serve.