Cannelloni Del Padrino

Preparation:

Preparation: This recipe is originally from Agrigento, where the godfather's cannelloni are prepared on special occasions, for celebrations or important invitations. Arrange the semolina flour on the pastry board. Sprinkle with salt and break the eggs in the middle. Make the dough wetting with a little water only if necessary. Roll out the dough on a floured surface into one or more very thin sheets and from these cut rectangles of 4 x 8 cm (approximately). Bring salted water to the boil in one or two saucepans: immerse the pasta in it (a little at a time) for a few moments, then remove it with a slotted spoon and roll it out (one piece at a time) on the table covered with a cloth. If the pasta stays a little longer in the water, cool it immediately by passing it under running water. At this point, prepare the filling: chop the overcooked beef and put it in a bowl; add half of the caciocavallo cheese, a little grated nutmeg, the pine nuts and raisins soaked in warm water and squeezed; then put everything to brown in the butter, which you have melted in a pan. Let the filling cool and distribute it in the center of each piece of dough, which you will then roll up tightly. Arrange the cannelloni thus obtained in a well buttered pan: sprinkle them with plenty of melted butter (but not fried); brush the surface with the beaten eggs and bake for about 15 minutes. It is a very rich first course that can be served (hot or warm) also as a single dish.