Steps for Potato and Mortadella Stuffed Cannelloni

• To make these potato and mortadella stuffed cannelloni, start by making homemade béchamel sauce. Pour the milk, salt, pepper, and nutmeg into the saucepan and simmer for a few minutes. In a small pot, melt the butter and slowly add the sifted flour. Stir quickly with a wooden spoon, and when the mixture separates from the pot and forms a white film, the roux is ready. Turn off the heat and pour the roux into the milk, stirring quickly with a whisk until completely thickened. Let cool.

  

• Place a pot of water on the stove and add the potatoes, boiling for 45 minutes or until they are done (you’ll know when they fall apart with a fork). Pass the hot potatoes through a potato masher into a bowl. Add grated Parmesan cheese, salt, pepper, and nutmeg to the potatoes and mix. Separately, grind the mortadella in the food processor and add it to the potato mixture. Then add the ricotta and a couple of tablespoons of béchamel until you get a homogeneous and soft mixture. Finally, add the diced mozzarella and mix thoroughly.

  

• Place the mixture in a piping bag. Take a rectangle of fresh pasta and fill it with the potato and mortadella mixture on one side, leaving a couple of inches from the edge on the wide side. Roll the pastry on itself to form cylinders and then the famous cannelloni. Take a baking dish and “dirty” it with some tablespoons of béchamel. Arrange all the cannelloni and finally drizzle with more béchamel and grated Parmesan cheese. Bake in a preheated static oven at 350°F-390°F (180°C-200°C) for 30 minutes or until the pasta is golden and cooked. Turn off and let cool for a few minutes.

  

• Plate the potato and mortadella stuffed cannelloni and serve at the table. I hope you like my latest recipe, see you next time, friends.