Cannelloni Florentine with Porcini Mushrooms, Grana Padano Sauce and Fontina
Florentine or alla Fiorentina means for a dish to be prepared in the style of the Italian region of Florence. Typically the dish will feature a main protein item served over a bed of spinach with mornay sauce. In the US the term has evolved to describe food with spinach.
Ingredients
- 8 Cannelloni
- 2 cups heavy béchamel
- 1 ½ cup Grana Padano (grated)
- 1 ½ cup Fontina (shredded)
- ½ cup dry white wine
- 2 ea garlic cloves (shaved)
- 3 ea sprigs fresh thyme
- ¾ lb porcini mushrooms (diced)
- 2 tbsp dried porcini (reconstituted)
- 2 tbsp butter
- TT salt and pepper
Directions
In a pot combine béchamel and grated cheese and stir until completely dissolved. Season with salt and pepper then set aside and keep warm. In a large skillet melt butter then add garlic and cook until golden. Add fresh porcini, dried porcini and thyme and sauté. Deglaze with wine and dried porcini water then reduce ¾ of the way, until juices are slightly thick. Season with salt and pepper. In a baking dish spoon enough of the Parmigiano cream to coat the bottom. Arrange cannelloni on the cream then cover them with more sauce. Sprinkle with Fontina cheese and bake at 375°F for 15 minutes or until cheese is golden brown. Serve cannelloni topped with Porcini sauce.
