Method

1. In a saucepan, heat the vegetable stock and add the dried porcini mushrooms. Simmer for a few minutes until the mushrooms rehydrate and release their flavor into the stock. Strain the mushrooms and set them aside.
2. Return the stock to the heat and allow it to reduce. Add the fresh thyme and rosemary, followed by the milk, and continue heating gently. Add the Fior di Vita Grana Padano rind and allow it to infuse the liquid with its flavor. Strain the milk mixture and keep it warm.
3. To prepare the béchamel, heat the olive oil in a saucepan and add the flour. Cook on gentle heat, stirring continuously, without allowing the flour to burn. Gradually incorporate the warm milk mixture, passing it through a sieve as you add it. At first, the mixture may thicken and form lumps, but continue whisking and gradually adding the liquid until the béchamel becomes smooth and silky. Season with salt, ground white pepper and freshly grated nutmeg to taste.
4.  To prepare the filling, finely chop the rehydrated porcini mushrooms. In a frying pan, sauté the onion and garlic until the onion softens and turns golden brown. Remove from the heat and allow to cool slightly.
5.  In a bowl, combine the sautéed onion and garlic with the chopped porcini mushrooms and the ricotta. The ricotta should have been left to drain in a cheesecloth-lined sieve in the refrigerator overnight to remove excess moisture.
6. Add the grated Fior di Vita Grana Padano and a little béchamel to the filling. Mix until well combined. Season with salt and ground white pepper to taste. Finally, add the two egg yolks and mix thoroughly until the filling is smooth and homogeneous.
7. Transfer the filling into a piping bag and use it to fill the cannelloni evenly.
8. Spread a thin layer of béchamel over the bottom of an ovenproof baking dish. Arrange the filled cannelloni in the dish and cover them with the remaining béchamel.
9. To prepare the crust, place the panko breadcrumbs, walnuts, grated Fior di Vita Grana Padano, lemon zest, fresh thyme, ground white pepper and a little olive oil in a food processor. Pulse until the mixture resembles coarse sand.
10. Sprinkle the panko mixture evenly over the cannelloni to create a crust.
11. Bake in a preheated oven at 180°C for approximately 45 minutes, or until the cannelloni are cooked through and the crust is golden brown and crisp.
12.  Remove from the oven and allow the cannelloni to rest for a few minutes before serving.

Enjoy 😊

Recipe by Wayne Cutajar (Instagram – wayne.cutajar)