In this #SpeciAle recipe, goulash, a delicious Hungarian dish, becomes the filling for #pastarmando cannelloni. Chef Alessandro Borghese has replaced the mutton with pork. The key steps for a successful recipe are: cutting the meat into grape-sized pieces, adding plenty of paprika to the meat sauce, and finally, rolling the cannelloni in slices of speck for a crispier texture. Crunch!
Ingredients for 4 people- 8 Cannelloni
- 1 kg of pork neck
- 1 onion
- Tomato sauce to taste
- 1 fresh chili pepper
- 1 carrot
- 1 potato
- 8 slices of speck
- Pecorino Romano to taste
- Mixed aromatic herbs to taste
- Basil to taste
For the goulash, dice the potato, carrot, onion, and a few chili pepper flakes. Next, chop the meat into small pieces. Heat a saucepan with a drizzle of extra virgin olive oil, thyme, sage, and rosemary leaves, then add the chopped vegetables and the meat. Season with salt and pepper and brown for about ten minutes. Then, stir in the paprika and finish by adding the tomato sauce and a glass of water. Simmer for a couple of hours. Meanwhile, bring the pasta water to a boil, season with salt, and cook the cannelloni. Drain the pasta and let it cool in iced water for a few minutes. Fill the cannelloni with the goulash, wrap them in speck slices, sprinkle with pecorino romano, and bake in a preheated oven at 200°C (400°F) for ten minutes.
