Cannelloni alla Sorrentina
- 12 Cannelloni Divella
- 150g Parmigiano-Reggiano
- 250g Mozzarella di Bufala
- 125g Italian Ricotta
- 2 Egg Yolks
- 250g mixed Beef and Pork Mince
- Parma Ham or Salami Shavings
- Salt, Pepper, and Nutmeg
- Tomato Ragout Sauce
Divella cannelloni can be used uncooked or slightly cooked in boiling water.
In a big bowl, put half the buffalo mozzarella (diced), ricotta, 2 tablespoons of grated Parmigiano-Reggiano, the 2 egg yolks, the meat, and the shavings. Add a pinch of salt, pepper, and nutmeg to taste.
Using your hands, knead the filling until it reaches the right texture, adding an extra egg yolk if necessary.
Fill the cannelloni by hand or with a pastry syringe.
In an oven tray, put the cannelloni on a bed of tomato ragout.
With a spoon, add some more sauce to the cannelloni. Each portion is made of 3 cannelloni.
Cut the rest of the mozzarella in strips, and on each portion put one strip of mozzarella and a basil leaf.
Cook in the oven at 180º for 15 minutes. When ready, sprinkle with grated Parmigiano Reggiano and serve.