Cannelloni from Pernici
Preparation 40 min, cooking 50 min, high difficulty
400 g of egg pasta sheet, 2 minced partridge breasts, 200 g of tomato puree, 200 g of Parmesan cheese, 1 yolk, 1 onion, 1 carrot, 1 celery stick, 1 clove of garlic, 1 glass of white wine, 50 g of butter, 5 tablespoons of oil, extra virgin olive oil, salt and pepper
Chop the carrot, celery and onion and brown them in a saucepan with 4 tablespoons of oil and garlic; add the minced partridge breasts and brown for 5 minutes.
Then add the wine, add salt and pepper, pour the tomato sauce and cook for about half an hour, until the sauce is thick. Let it cool and add the yolk and half of the Parmesan to the sauce, mix and set aside.
Obtain some rectangles from the pastry and boil them in salted water; then drain and let them cool on a cloth.
Stuff the strips of pasta with the ragù and roll them up, forming the cannelloni; arrange them in layers in a buttered baking dish, alternating with the grated Parmesan cheese and the remaining butter in flakes. Gratin in the oven for about 15 minutes and serve immediately, accompanying, to taste, with a tomato sauce with basil.