Wolf's Den

Better really late than never, eh?

Manu from Manu’s Menu was our Daring Cooks lovely June hostess and has challenged us to make traditional Italian cannelloni from scratch! We were taught how to make the pasta, filling, and sauces shared with us from her own and her family’s treasured recipes!



I did 2 versions at the same time- Cannelloni di Carne and Cannelloni with ham and percorino (instead of fontina/fontinal because it appeared that NO ONE had fontina/fontinal cheese the day I needed it).


Because I got sick with the flu 2 days before this was supposed to be posted, it got pushed back. When I get sick, I get sick but good- it took me three days to where I didn't feel like death warmed over and I was able to get out of bed. In fact, I still have a fool cough that refuses to leave. Hmph.

Anyway.

The 'making of' photos ended up never getting edited, so what you get is the 2 finished product photos. Sorry.}:/

I will say this- I may never, ever buy storebought, jarred spaghetti sauce again. The sauce for the Cannelloni di Carne was THAT delicious, even if I did add basil, thyme, oregano, garlic and tarragon to it.}:P (I do that to jarred stuff too, lol).


( THE RECIPES )