The cannelloni alla siciliana recipe, a delicious and sophisticated meal. Be prepared however, its like.
upside down cannelloni. Allow me to explain: the usual stuffing with cheese actually goes on top of the,
cannelloni, and the meat sauce is used as filling. Different but good!

Ingredients:

100g pancetta
6 tablespoons extra virgin olive oil
500g stew beef, bought in one piece
1 chopped red onion
1 celery branch, sliced very thinly
2 garlic cloves
2 tablespoons fresh parsley if available (if not use the dry one)
1 average cinammon bark
1 branch rosemary
1 1 bay leaf
60 ml red wine
1.5 Kilogram fresh tomatoes, peeled and pressed
2 tablespoons fresh basil
salt and pepper
3 eggs
215g caciocavallo cheese, or use ricotta when unavailable

Cannelloni meat sauce:

1. Under medium heat setting, saute the pancetta in oil, in a skillet for about 5 minutes.
2. Add in the beef, the onion, celery, garilic, parsley, cinnamon, rosemar and the single bay leaf...
3. Pour in the wine, the pressed toatoes, and the basil;
4. Season with salt and pepper, bring to a boil.
5. Cover the skillet, reduce heat and simmer the sauce under low heat for 2 hours, or un until the meat is tender;
    add some water after one hour, and add more if sauce is starting to stick afterwards;
6. Take out the meat and grind it in a food processor, along with 3 tablespoons of sauce in the processor bowl.

Cannelloni topping preparation

7. In a large bowl, beat the eggs with some salt, some feshly ground pepper and the caciocavallo

Final baking step

8. Fill the cannelloni with the tomato meat sauce
9. In a large lasagna pan, line the cannelloni carefully in the pan,
10. top the cannelloni with the cheese/egg mixture;
10. cook the cannelloni for about 30 minutes, or up until they brown a bit.