Puglia
Preparation - Medium
Serves 4 - 6

A meat filling for canneloni adapted from Ada Boni's Il Talismano della Felicita.

• 1/2 cup dried mushrooms, cleaned, soaked in hot water for 1/2 hour, well drained and chopped
• 1 pound lean pork, minced
• 1 pound fresh spinach, washed, cooked, drained well and chopped OR
• 1 package frozen spinach, defrosted, drained, chopped
• 6 tablespoons of butter
• 1 onion, chopped fine
• 1 carrot, chopped fine
• 1 stalk celery, chopped fine
• 1/2 cup fresh parsley, washed and chopped
• 1/2 tsp salt, additional to taste
• Black pepper to taste
• 1 cup Marsala or dry white wine
• 2 tablespoons tomato paste
• 1 egg yolk
• 2 slices of prosciutto, diced
• 1/2 cup Parmesan cheese, grated
• Nutmeg, a pinch

Sauté