For me, the biggest challenge is preparing always different and tasty main and second courses. My children often ask me to cook something new, and that’s when I start thinking about all the possible combinations of ingredients. The Cannelloni stuffed with potatoes, cauliflower, and coppa were born from this desire to experiment and create delicious dishes. You can of course make the pasta sheets at home, the recipe can be found here.

Difficulty: Easy
Cost: Economical
Preparation time: 45 Minutes
Portions: 6 servings (22 cannelloni)
Cooking methods: Oven
Cuisine: Italian

Ingredients

7 oz Blanched cauliflower
14 oz Potatoes
1 tsp Fresh grated ginger
3 pinches Fine salt
1 Apple (approx. 5 oz)
1 tsp Dried chives
1 tsp Ground black pepper
1 drizzle Olive oil
2 oz Carrot (1 carrot)
3.5 oz Onion (1 onion)
1 Celery stalk
1 oz Butter
5 oz Sausage
11 Egg lasagna sheets (11 sheets)
2 cups Béchamel sauce
7 oz Sliced pork coppa

Preparation

After washing the potatoes, cut them into pieces, put them in a pot with plenty of salted water and cook until a fork can be easily inserted.
Let them cool slightly and peel them.
Mash them with a potato masher and put them in a bowl.
In a blender, put the roughly chopped cauliflower and apple and blend well.
Combine the cauliflower and apple mixture with the potato puree.
Add the chives, grated ginger, fine salt, pepper, olive oil and mix well.
Taste to check the balance of flavors and saltiness.
Wash and clean the carrot, onion, and celery.
Roughly chop them and mince them in the blender.
Melt the butter in a pan, sauté the onion, celery, and carrot mixture.
Add the sausage, after removing the skin and crumbling it, and sauté for a few minutes.
Now turn off the heat and set aside.
Put plenty of water in a pot, when it boils add the salt, oil, and the sheets.
Blanch for a few minutes.
Drain them and place them on a clean towel.
Cut them in half lengthwise.
Now take a slice of coppa, place a generous teaspoon of filling on top, then roll it up trying to stretch the roll.
Place the coppa roll on the blanched half sheet, roll up to form a cannelloni.
Continue like this until the filling is used up.
You will get 22 cannelloni.
In a baking dish measuring approx. 12×9 inches, put some béchamel sauce on the bottom.
Then arrange the 22 cannelloni inside the dish.
With a spoon, spread the topping over the cannelloni and over the béchamel.
Bake at 356°F for about 20 minutes.