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1
In a large skillet, heat the butter over high heat till it foams and subsides.
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2
Add in the grnd pork and veal and cook over high heat till it begins to brown in its own fat.
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3
Drain the excess fat and add in the Parmigiano, the flour and the lowfat milk and reduce heat to a simmer.
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4
Cook for 10 min, stirring regularly, then remove from heat and allow to cold.
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5
Season with salt, pepper and nutmeg and stir in the egg.
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6
Set aside.
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7
Preheat the oven to 350 degrees.
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8
Roll the pasta out to the thinnest setting on a pasta rolling machine and cut it into rectangles measuring 4 inches by 6 inches.
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9
Divide the meat filling proportionately among the rectangles and roll the pasta around the filling, jelly-roll style making 14 to 16 canneloni.
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10
Blanch till tender in boiling water.
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11
Remove and put in an ice water bath.
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12
In an 8- or possibly 9-inch square, oven-proof casserole, spoon half the tomato sauce across the bottom in an even layer.
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13
Carefully lay each pasta package in the casserole so which they are in a single layer.
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14
Top with the remaining tomato sauce, then the bechamel.
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15
Finish with the freshly grated Parmigiano-Reggiano and bake in the oven 20 to 25 min, till the sauces and cheese are bubbling and the edges of the pasta are crispy and browned.
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16
Serve immediately from the cooking dish.
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17
This recipe yields 6 servings.
