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1
Preheat the oven to 350F.
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2
To make the filling, season the pork liberally with salt and pepper on both sides.
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3
Using 2 saute pans to avoid crowding, heat 2 tablespoons olive oil in each pan over high heat.
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4
Sear the pork cheeks for 2 to 3 minutes per side, or until nicely caramelized.
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5
Transfer the meat to a braising dish.
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6
Divide the carrots, garlic, and onion between the pans and saute just until they get a hint of color, 2 to 3 minutes.
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7
Deglaze the pans with the wine, scraping up any crusty bits.
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8
Put the vegetables and wine into the braising dish with the pork cheeks, then pour in the broth and add the bay leaves.
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9
Cover the dish with foil or a heavy, tight-fitting lid and braise for 3 hours, or until the meat shreds easily with a fork.
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10
Remove the meat from the braising dish and shred with two forks.
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11
Add the sweet cicely and season to taste with salt and pepper.
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12
Add a couple of spoonfuls of braising liquid and drizzle with olive oil to moisten.
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13
Stir to combine and set aside.
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14
Strain the braising liquid into a clean pan and reduce by half; the timing will vary depending on your stove and pan, but will be about 15 to 20 minutes.
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15
Preheat the oven to 350F.
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16
To make the cannelloni, roll out the pasta dough to #2 thickness.
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17
Using a pastry wheel and a ruler, trim the rolled-out sheets to measure 5 inches across.
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18
Then cut the sheets horizontally to create 5-inch squares.
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19
You should end up with 8 pasta squares in all.
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20
Using a 13 by 9-inch baking dish, spoon enough reduced braising liquid to cover the bottom.
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21
Place about 3 tablespoons of the pork filling along one edge of a pasta square.
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22
Roll up to encase the filling and form a cylinder, then place seam-side down in the baking dish.
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23
Repeat with the remaining pasta squares and filling.
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24
Sprinkle the diced butter over the top of the dish and then sprinkle with the cheese.
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25
Cover the dish tightly with foil.
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26
Bake for 30 minutes.
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27
Increase the heat to 400F and remove the foil.
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28
Bake for 10 minutes longer, or until the cheese browns and bubbles.
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29
Remove the dish from the oven and drizzle with the olive oil.
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30
Let cool for 5 minutes before serving.
