TRICKS AND TIPS
For the perfect filling:
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Mushrooms: Use mixed mushrooms for a complex flavor. Dried porcini mushrooms (recovered) give an intense aroma.
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Dry well: The mushrooms must be well dried after cooking to avoid watery cannelloni.
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Speck: If it is very salty, rinse it quickly and dry it before using.
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Temperature: The filling must be cold before rolling, otherwise the dough will break.
For the pasta:
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Don’t boil too many sheets at once, they will stick together.
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If they break, use them anyway: they will be covered with the béchamel sauce.
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Alternatives: cannelloni pasta already tubular (does not need to be boiled)
Variants:
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Vegetarian: Omit the speck, add chopped walnuts and lemon zest
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Richer: Add ricotta to the filling (200 g)
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Light: Use bechamel sauce with semi-skimmed milk
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Gluten-free: Use gluten-free lasagna sheets
COMBINATIONS
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Wine: A well-structured Pinot Noir from Alto Adige or Chardonnay
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Appetizer: Beef carpaccio or radicchio and pear salad
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Side dish: Sautéed spinach with pine nuts and raisins
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Dessert: Lemon sorbet to cleanse the palate
PRESENTATION
Serve on deep plates, garnishing with:
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A leaf of fresh basil
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Grana flakes
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A drizzle of extra virgin olive oil
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Sautéed mushrooms as a garnish
CONSERVATION
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Refrigerator: Up to 2 days, covered with cling film
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Freeze: Before baking. Cook without thawing, adding 10 minutes to the cooking time.
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Heat: In the oven at 160°C for 10-15 minutes covered with aluminum foil
CURIOSITY
Cannelloni originated in Emilia-Romagna in the early 1900s. The version with mushrooms and speck is typical of the hilly and mountainous areas , where mushrooms are abundant and speck is traditionally served in South Tyrol. A perfect marriage of northern and central Italy.
A dish where earth (mushrooms) meets smokiness (speck) in a creamy embrace. Rustic elegance that wins you over at first bite. 
