Cannelloni Corses

Method

Heat olive oil in a large pan and sauté the chopped onion and garlic until softened, then add the minced pork and veal, cooking until browned and breaking up the meat as it cooks. Add the white wine and tomato paste, stirring well, then reduce the heat and simmer for 10 minutes. In a separate pan, wilt the spinach briefly, squeeze out excess moisture, and chop finely. Mix the cooked meat sauce with the spinach, Brocciu cheese, one egg, half the Parmesan, nutmeg, salt and pepper to create the filling. Cook the cannelloni tubes according to packet directions, then drain and lay flat on a clean cloth. Fill each tube with the meat and cheese mixture using a piping bag or small spoon, then arrange filled tubes seam-side down in a buttered baking dish. Combine the tomato passata with the remaining egg and a pinch of salt, then pour over the cannelloni and sprinkle with remaining Parmesan. Bake at 180 degrees Celsius for 35-40 minutes until golden and bubbling.