Canelons

Method

Heat olive oil in a large pan and sauté the chopped onion and garlic until softened, then add the ground pork and veal, stirring until browned, and deglaze with brandy or wine. Season the meat mixture with salt, pepper and nutmeg, then let cool slightly and mix in the egg yolk. Make a béchamel sauce by melting butter, whisking in flour to form a roux, then gradually adding milk whilst stirring until smooth and thick; season to taste. Divide the meat filling among the pasta sheets, roll tightly, and arrange seam-side down in a buttered baking dish. Pour the béchamel sauce over the canelons, top with grated Gruyere cheese, and bake at 180°C for 30-35 minutes until golden and bubbling. Some recipes include a layer of tomato sauce beneath the béchamel for added depth of flavour.