FOR THE SAUCE: heat the oil in a saucepan, add the chopped onion and brown it gently, then join the chopped celery and carrot and brown these, too. Add the bacon and, after a minute, the ground meat. Make high flame, stirring constantly with a spoon fry and shelling. When it will change color, add coarse salt and fresh pepper. Feather with white wine, that let it evaporate. Combine the tomato sauce and two tablespoons of concentrate. Mixes and make to the boil, then cover and cook for about two hours on a very low fire. Make it cool.
FOR PANCAKES: shake the eggs in a bowl and add the flour. Merge little by little milk and salt, stirring constantly, until the mixture is free of lumps. Cover with foil and let stand for about 30 minutes. After this time mixes again and checks the consistency of the batter: if it is liquid but still too thick, add more milk until it reaches the desired consistency. Heat a non-stick pan on the fire, anoint with a little extra virgin olive oil and distribute it with paper towels, then pours a little ladle of batter inside. Cook over high heat for a few minutes, when you see bubbles appearing surface is now time to turn the crepe. Continue in this manner until all the batter, stacking crepes cooked just one over on a plate. Make it cool.
FOR THE BECHAMEL: heat the milk in a saucepan. In a second pot you melt the butter on medium heat, combine the flour all at once and stir for a few minutes. Add the hot milk, a little at a time, stirring constantly without stopping until you have built everything. You’ll have to get a smooth sauce that’ll boil for a few minutes. Turn Off, and season with salt and nutmeg.
Slightly below the center of each pancake you have a sauce spoon and, next, a teaspoon of sauce. Roll up the disk of dough on itself so as to form a cylinder and Place it in a suitably greased baking tray. Do this until all the ingredients, adding the cannelloni to each other. Sprinkle the surface with a thin layer of béchamel remained, an idea of meat sauce and parmesan cheese. Bake in oven at 200 degrees for about 30 minutes, the last two by browning under the grill.

Cut the asparagus stems into strips keeping the tips as they are and blanch in salt water for 5 minutes.

Brown the julienned onion in the butter, add ham and the strips of carrots.

Cook Fusilli Barilla in plenty of hot water, drain ‘al dente’, season the asparagus tips with the asparagus sauce and ham and sprinkle with grated Parmigiano.

Dress the dish up with chives as required.

Notes:
To keep the colour of vegetables alive during the cooking, apply salt water and cook without a lid.

Clean, wash and slice potatoes. Boil them with plenty of salt and cold water.

Halfway through cooking, add the already minced and washed rocket.

When potatoes are cooked, take them off together with the rocket and pour everything into a pan by using a slotted spoon.

Boil the pennette al dente inside the same water. Strain and combine them with vegetables.

In the meantime, fry the finely chopped garlic cloves inside five tablespoons of olive oil.

As soon as they start browning, add parsley, the crushed leaves of basil and a bit of spicy chilli pepper. Salt and cook for around 10 minutes.

Pour it into the saucepan. Transfer it on a flame and blend it rapidly mixing all ingredients. Then put it into a tureen and serve immediately. Lastly, pour EXTRA VIRGIN OLIVE OIL DOP RE MANFREDIon this fulfilling course.

Heat the oil in a saucepan and fry the sliced garlic on a low flame together with the chilli pepper minced into small pieces.

When garlic gets browned, add a pinch of salt and turn the flame off.

Add a bit of minced parsley. Boil the ‘al dente’ spaghetti and then strain and season them until they are hot.

After soaking beans into salt water for one night, cook them into a pot.

As soon as they start boiling, strain and pour hot water over them. Add an onion, a celery stalk and tiny pieces of ripe tomatoes.

Clean, wash and boil wild chicories separately in hot water. When they are cooked, arrange a plate at the centre table and put the mashed white beans all around.

Dress everything with plenty of EXTRA VIRGIN OLIVE OIL DOP RE MANFREDI, fried or roasted croutons.