Beef & Pork Cannelloni with Butternut Squash Veloute, Salted Pork Belly and Flash Fried Sage
Salted pork belly is a staple ingredient in Italy. Like it is described, the meat is high in fat content and is cured in salt for preservation and flavor. It is used in a multitude of different ways and can be crisped similar to bacon.
1 butternut squash (seeded, roasted)
2 Tbsp butter
TT salt and pepper
1 pinch of nutmeg
1 cup veal stock
6 oz salted pork belly, cut into strips
1 cup shredded Fontina
1/3 cup Parmigiano Reggiano (grated)
Remove skin from roasted squash, then in food processor, puree with veal stock. Season with nutmeg, salt and pepper, then add cold butter and whisk until smooth. In a skillet cook the pork belly until crisp. Set aside and keep warm. Arrange cannelloni on a lined baking tray. Bake covered for 10 min at 400°F. Uncover cannelloni top with Fontina and bake on broil for 5 minutes longer. Mirror plate with butternut squash velouté then arrange cannelloni. Plate accordingly with fried sage and salted pork belly. Garnish with Parmigiano Reggiano.
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