Baked Cheese Cannelloni filled with “Ifinger” Cheese from Lenkhof on Vöran Lamb Ragout
Ingredients for 4 Serves
Potato Dough (for the cannelloni pasta)
400 g flour 4 eggs 2 tbsp olive oil 1 pinch of salt
Filling 200 g “Ifinger” cheese from Lenkhof (semi-fat semi-hard cheese) 30 g butter 40 g flour 125 ml warm milk 1 pinch grated nutmeg 1 pinch paprika
Coating 2 eggs 50 g flour 50 g breadcrumbs
Lamb Ragout 50 ml vegetable oil 400 g lamb shoulder 50 g carrots 50 g celeriac 50 g onion 1 clove of garlic 1 tbsp chopped thyme 1 tbsp chopped parsley 2 tbsp tomato paste 500 ml red wine 500 ml vegetable stock salt pepper
Lamb Ragout: Cut the lamb shoulder into cubes of about 1 cm. Dice the carrots, celeriac, onion, and garlic into slightly smaller pieces. Sear the lamb cubes in vegetable oil in a pot. Add the chopped root vegetables and tomato paste, sauté briefly, then deglaze with red wine. Reduce the liquid, then add the vegetable stock. Cover the pot and simmer the ragout over low heat for about 2 hours, stirring occasionally. Finally, season with salt, pepper, thyme, and parsley.
Cannelloni Filling: Melt the butter in a small saucepan. Stir in the flour with a whisk and cook briefly while stirring constantly. Bring the milk to a boil with the nutmeg and paprika, then gradually whisk it into the butter-flour mixture (roux). Season with salt. Cook for a few minutes while stirring continuously, then add the diced Ifinger cheese and stir until melted. Set aside and allow to cool slightly.
Cannelloni Dough: Knead the flour, eggs, olive oil, and salt into a smooth dough. Let it rest for about 1 hour. Roll out the dough to about 2 mm thickness. Fill the cooled cheese mixture into a piping bag and pipe onto the dough. Roll into cannelloni and brush the ends with a bit of beaten egg to seal. Cut into pieces about 5 cm long.
Breading & Frying: Coat the cannelloni first in flour, then in beaten egg, and finally in breadcrumbs. Deep-fry in hot oil (180°C / 356°F) for about 2 minutes, then drain on kitchen paper.
To serve, place the fried cannelloni on the lamb ragout and garnish as desired.
