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PORK, SPINACH AND MUSHROOM PASTA STUFFING

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

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