Cannelloni Aunt Teresa

Preparation:

Preparation: First prepare the pasta. Then soak the dried mushrooms in hot water, coarsely chop them together with the ham. Place a pan with the chopped onion, two tablespoons of oil and a knob of butter on the fire: brown everything, then add the meat and let it brown well. Add the mushrooms with the ham, salt and pepper and cook over a moderate heat for about 20 minutes, adding a few spoonfuls of water if necessary. Drain all the ingredients from their cooking sauce and place them in a bowl, adding the diced mozzarella. Now prepare a béchamel as follows: put a knob of butter on the heat in a saucepan, let it melt, add two tablespoons of flour, always mixing and, as soon as the mixture has taken on a light hazelnut colour, dilute it with half a liter of milk heat. Add salt and continue stirring until the béchamel thickens. Remove it from the heat and incorporate two thirds of it into the mixture of ham and mozzarella, mixing all the ingredients. Now take the dough, roll out the dough and cut it into rectangles. Cook them in plenty of salted water, drain them and arrange them on a damp cloth. Put two generous spoonfuls of filling in each rectangle and then wrap it around itself, thus forming cannelloni. Abundantly butter a baking dish, place a first layer of cannelloni on it, sprinkle with Parmesan cheese, put a few knobs of butter here and there, form a second layer of cannelloni and cover with the remaining béchamel. Sprinkle with more Parmesan and drizzle with butter. Place in the oven to brown for about 20 minutes, then serve immediately, placing the pan on the appropriate supports.