Cannelloni from Provence

Preparation:

Preparation: Soak the mushrooms in warm water. Peel the spinach, wash it repeatedly and cook it with only the water left over from washing and a handful of salt; then drain them, let them cool, squeeze them and chop them finely. Prepare a chopped carrot, onion, celery, parsley and lard and let it dry gently in an earthenware saucepan. Incorporate the minced pork, a pinch of salt and a pinch of pepper. Let the ingredients brown, then sprinkle them with the Madeira, which you will slowly evaporate. Dissolve the sauce in half a glass of warm water and pour it into the container. Cover and cook for at least 2 hours, stirring often with a wooden spoon and diluting with hot water, so that the sauce is still rather fluid when cooked. Remove the meat and vegetables with a slotted spoon, leaving the liquid in the container) and put them in a bowl. Wash and squeeze the mushrooms, then chop them finely together with the ham; Incorporate them into the meat with the spinach, the breadcrumbs, the grated Emmenthal cheese and the whole egg, stirring carefully and then letting the mixture rest. Meanwhile, prepare the dough and roll it out on a floured surface into one or more thin sheets. Cut out squares of about 10 cm on each side from these: boil them, a few at a time, in boiling salted water (we recommend using two saucepans), removing them with a slotted spoon halfway through cooking and immediately dipping them in cold water; then align them on one or more clean tea towels to dry. On each square arrange a strip of compound, so that it completely covers the central part of the square, from one side to the other; fold the outer edges of the dough towards the center, overlapping them. Now arrange the cannelloni in a buttered baking dish: sprinkle them with the meat sauce, sprinkle them with grated Parmesan cheese, sprinkle them with knobs of butter, then put them in a hot oven at 200 degrees, leaving them to cook for 20 minutes. Serve them right away.