Cannelloni Pesarese

Region: Marche

It is prepared with a stuffed loin of pork and lean beef and béchamel inevitable.

Ingredients for 4 people:

FOR THE DOUGH
- 4 eggs
- 400 g flour
- Salt
FOR THE FILLING:
- Chopped beef 150 g
- Pork loin 150 g
- 80 g Fontina
- 80 g Gruyère
- Butter 100 g
- 100 g Parmesan
- Liquid cream 1/2 l
- Eggs 1
- Broth 1/2 cup
- Tomato sauce 1/2 cup
- Nutmeg
- Salt
For the béchamel:
- Milk 40 dl
- 40 g butter
- 40 g flour
- Nutmeg to taste.
- Salt

Preparation:

In a saute pan with olive oil and a knob of butter, beef and pork and beef, season with salt and pour in the broth. When cooked, mash the meat mixture and put back in the baking pan, over low heat.
United to the meat grated Parmesan, egg, tomato sauce, a pinch of grated nutmeg and cream, cook for 10 minutes. Now remove the pan from the heat, mix well and add the fontina and gruyere cheese cut into cubes.

On the table knead the flour with the eggs and, if the dough is too hard, add a shell of warm water and work the dough for 15 minutes, until it is soft and elastic.

Meanwhile, prepare the sauce: melt the butter over low heat in a saucepan, pour in the flour, stirring constantly, slowly add the hot milk and cook until it becomes creamy, then sprinkle with a pinch of grated nutmeg.

Roll out the dough with a rolling pin into a thin sheet, cut it into squares about 10 cm and boil it in plenty of lightly salted boiling water, two or three pieces at a time.

Drain the pasta squares gradually rising to the surface, tuffateli in cold water and place them in a row on a canvas, each one of you put a spoonful of the mixture and wrap each square to form cannelloni.

Place them in a buttered baking dish, place here and there pieces of butter, pour over the sauce and grated parmesan cheese and put the pan in a preheated oven at 200 ° C for 40 minutes

Monkfish Cacciatora

Region: Marche

The monkfish cacciatore is an inviting preparation of Marche,  will clean the fish and  prepare a sauce of tomato, onion and chopped rosemary,  when the sauce has cooked for a while they will add the monkfish and will use at the end topped with gravy.

Ingredients for 6 persons:

- Monkfish 1 of 2 kg
- 300 g of tomato pulp
- 1 onion
- 1 sprig rosemary
- Extra virgin olive oil 1 dl
- Salt
- Pepe

Preparation:

Clean and wash the monkfish.
Now prepared salsa, chopped onion and rosemary, and put to fry in a pan with oil.

Add the tomatoes, salt, pepper and cook the sauce for 20 minutes.
Add the monkfish and cook for another 15 minutes, then arrange on a preheated serving platter and serve warm topped with the sauce.