Cannelloni di Farro Ripieni di Carciofi e Funghi Porcini con Besciamella al Parmigiano (Italian Spelt Cannelloni Filled with Artichokes and Porcini Mushrooms with Parmigiano Béchamel)
- 1 hour ago
- 7 min read
Story of the Dish
These cannelloni combine fresh spelt pasta with a textured filling of artichokes, porcini mushrooms and ricotta. The artichokes contribute vegetal bitterness while porcini provide earthiness and umami.
A light Parmigiano béchamel supplies the moisture needed for baking without turning the dish into a heavy casserole.
Recipe Details
Servings: 4
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Yield: about 8 cannelloni
Ingredients
For the pasta
1 cup spelt flour
1 cup all-purpose flour
3 large eggs
1 tbsp extra-virgin olive oil
Pinch of fine sea salt
For the artichokes
5 fresh artichokes
1 lemon
2 tbsp extra-virgin olive oil
1 small shallot
1 garlic clove
1/3 cup dry white wine
1/2 cup vegetable stock
1 tbsp parsley
Fine sea salt and black pepper
For the porcini
8 oz fresh porcini mushrooms or 1 oz dried porcini, rehydrated
2 tbsp extra-virgin olive oil
1 tbsp unsalted butter
1 small garlic clove
1 tsp thyme
Fine sea salt and black pepper
For the filling
Cooked artichokes and porcini
8 oz whole-milk ricotta, well drained
1/2 cup Parmigiano Reggiano
1 large egg yolk
1 tsp lemon zest
Nutmeg and black pepper
For the béchamel
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk, warm
3/4 cup Parmigiano Reggiano
Nutmeg, salt and white pepper
Preparation
1. Make the pasta
Combine flours, eggs, olive oil and salt, knead gently 7–8 minutes, wrap and rest 30 minutes. Roll to about 1/16 inch and cut into 4 x 5-inch rectangles.
2. Cook the artichokes
Sauté sliced artichokes with shallot and garlic, deglaze with wine, add stock, season and cook 8–10 minutes. Cool, chop three quarters and reserve the best wedges.
3. Cook the porcini
Sauté porcini in olive oil and butter over medium-high heat with garlic and thyme. If using dried porcini, add a few tablespoons of carefully strained soaking liquid and reduce completely. Cool and chop three quarters.
4. Make the filling
Combine chopped artichokes and porcini with drained ricotta, Parmigiano, yolk, lemon zest, nutmeg and pepper. Do not blend; keep visible texture.
5. Make the béchamel
Cook butter and flour 1–2 minutes, whisk in warm milk and cook until lightly thickened. Off heat add Parmigiano and seasoning. Keep fluid.
6. Blanch, fill and bake
Blanch pasta rectangles 30–45 seconds, chill in ice water and dry. Fill with about 2 tablespoons mixture and roll. Arrange seam-side down over a thin layer of béchamel, add a restrained amount on top, Parmigiano and small butter pieces. Bake at 375°F for 20 minutes, then 425°F for 3–5 minutes to brown lightly.
Chef Tips
Roll spelt pasta very thin.
Dry both artichokes and porcini before making the filling.
Keep the filling textured.
Use fluid béchamel and only enough to maintain moisture.
Common Mistakes to Avoid
Thick pasta makes cannelloni heavy.
Wet mushrooms or artichokes make the filling loose.
Puréeing the filling removes textural contrast.
Overgratinating dries the pasta.
Serving and Presentation
Serve two cannelloni per person on a small amount of Parmigiano béchamel, with one sautéed porcini slice and one artichoke wedge. Keep the ends visible so the filling can be seen.
Wine Pairing
Alto Adige Chardonnay: structure for porcini and Parmigiano.
Verdicchio dei Castelli di Jesi Riserva: body plus acidity.
Soave Classico Superiore: mineral and elegant.
Fiano di Avellino: aromatic complexity for porcini.
Etna Bianco: saline freshness against baked richness.
Chef Gianluca’s Recommendation
The first flavors should be artichoke and porcini, not béchamel. Keep the pasta thin and the sauce restrained.
Chef Gianluca
Professional Technique Notes
For Cannelloni di Farro Ripieni di Carciofi e Funghi Porcini con Besciamella al Parmigiano (Italian Spelt Cannelloni Filled with Artichokes and Porcini Mushrooms with Parmigiano Béchamel), the artichoke must remain a clearly identifiable ingredient rather than disappearing into generic richness. Fresh artichokes oxidize rapidly once cut, so prepare the acidulated water before trimming. Remove tough outer leaves, pare the stem rather than discarding it, and clean the choke completely when the variety requires it. Keep the trimmed pieces submerged only as long as necessary; prolonged soaking can dilute flavor. The objective is a clean, concentrated vegetal taste with the characteristic gentle bitterness that makes artichokes valuable in Italian cooking.
Texture is the first control point. Artichokes become unpleasant when they are either undercooked and fibrous or overcooked until their structure collapses. Cook them until a knife enters the heart with light resistance, then stop the cooking or move immediately to the next stage of the recipe. If the preparation is later baked, fried, gratinéed or finished in a pan, leave the artichokes slightly firmer during the first cooking so the final heat does not turn them to paste.
Season in layers. Salt the artichokes during cooking, season dairy or grain components separately, and adjust the final sauce only after reductions and cheeses have contributed their own salinity. Lemon should brighten the dish without making it taste lemony. Use zest for aroma and juice for acidity, adding the juice late whenever possible so its fresh character is not cooked away. Extra virgin olive oil should taste clean and peppery, but it should not flood the plate.
Temperature management is equally important. Hot components should be genuinely hot at service, while fresh cheeses, herbs and delicate garnishes should be added at the last practical moment. When a sauce contains cheese, avoid hard boiling after the cheese is incorporated because excessive heat can separate fat from water and create a grainy texture. When the dish contains pasta or gnocchi, finish it in the pan with the sauce and a controlled amount of cooking water so starch can create a stable emulsion.
Mise en place determines whether the final presentation feels professional. Trim and portion the artichokes evenly, prepare garnishes before the main cooking begins, warm serving plates for hot dishes, and have the finishing cheese, herbs, oil and acidity ready. The final minute should be reserved for checking consistency, seasoning and temperature rather than searching for ingredients. This is especially important with artichokes because their ideal texture can pass quickly once they are fully tender.
Flavor Balance and Ingredient Logic
Artichokes are unusual because their cynarin and other phenolic compounds can make water and some wines taste unexpectedly sweet after a bite. That is one reason aggressive oak, excessive alcohol and obvious residual sugar can feel awkward beside them. Savory cheeses, mushrooms, lamb, shellfish, nuts and herbs can all work, but the supporting ingredients should reinforce rather than erase the artichoke. Rich elements need acidity or bitterness; delicate seafood needs restraint; aged cheese needs enough moisture in the sauce to avoid a dry finish.
Use cheese as seasoning and texture, not as camouflage. Parmigiano Reggiano, Pecorino, Taleggio, Fontina, Castelmagno and other Italian cheeses each behave differently when heated. Hard grating cheeses add umami and salinity, washed-rind or semi-soft cheeses add melt and aroma, and fresh cheeses add moisture. Their quantity should be judged against the strength of the artichoke and the other main ingredient. The plate should still taste coherent after three or four bites, not merely impressive in the first one.
Service Standard
Before serving, taste one complete bite containing the principal components together. Correct salt first, acidity second and fat balance third. Remove any garnish that does not improve flavor or texture. Keep the rim of the plate clean, use sauce with intention, and leave enough negative space that the main ingredient remains visually legible. A restaurant-style presentation is not created by adding more elements; it comes from controlling proportion, temperature, texture and placement.
Ingredient Selection and Prep Discipline
The quality of Cannelloni di Farro Ripieni di Carciofi e Funghi Porcini con Besciamella al Parmigiano (Italian Spelt Cannelloni Filled with Artichokes and Porcini Mushrooms with Parmigiano Béchamel) starts before heat is applied. Choose artichokes that feel heavy for their size, with tight leaves and fresh-looking stems. The stem is not waste: once peeled, its inner core is tender and flavorful. Use a sharp knife rather than crushing the leaves, and keep the trimmed vegetable protected from air with lemon water while the remaining mise en place is completed. At the same time, do not leave artichokes soaking for an extended period, because water can wash away some of the flavor that should remain concentrated in the finished dish.
When the recipe contains several components, organize them by cooking time. Sauces, braises, pastry bases, grains and fillings can often be prepared first, while artichokes should be trimmed closer to cooking. This prevents oxidation and gives better control over their final texture. Measure garnishes before service, grate cheese before the final pan work begins, and keep stock or cooking water hot if it will be used for emulsifying. A disciplined sequence reduces the temptation to overcook one component while waiting for another.
Texture, Emulsion and Final Seasoning
Texture should be checked with a knife, fork, or direct tasting rather than by time alone. Artichoke varieties differ in size, age and density, so a written cooking time is always a guide. The heart should become tender without losing all resistance. If the recipe finishes in the oven or pan, stop the first cooking stage slightly early. For fried preparations, surface moisture must be removed carefully before breading or frying; excess water creates dangerous spattering and prevents crispness.
For sauces, the goal is a stable texture that coats rather than floods. Butter and cheese emulsions need moderate heat. Add starchy water gradually and keep the pan moving so fat and water remain integrated. Cream-based elements should be reduced before delicate cheeses are added. When a sauce becomes too thick, loosen it with hot stock or cooking water instead of adding more fat. When it is too thin, reduce before the final cheese or butter goes in.
Final seasoning belongs at the pass. Salt can intensify after reduction, aged cheese can contribute more salinity than expected, and cured meats or bottarga can change the balance completely. Taste the whole combination before adding the final salt. Then check acidity. A few drops of lemon may be enough to sharpen a rich preparation, but too much will flatten the nuanced bitterness that makes artichoke distinctive. Finish with olive oil only if it improves aroma and mouthfeel rather than simply adding shine.
Restaurant Service and Holding
Artichoke dishes are best when the service window is controlled. Fried elements lose crispness quickly; soufflés and gratins must go directly to the table; pasta and gnocchi continue absorbing sauce after leaving the pan. Warm plates for hot preparations and chill plates for cold terrines or salads. Avoid holding finished artichokes in dry heat, which toughens exposed leaves, and avoid sealing hot fried items under a cover, where trapped steam destroys crispness.
A clean final plate should make the main idea obvious in one glance. Use height only when the structure can support it, and avoid excessive microgreens, herbs, or decorative powders that do not improve flavor. The artichoke should remain visible, the sauce should be placed with restraint, and contrasting textures should be positioned so they can be eaten together. The objective is not visual complexity but a plate that eats as precisely as it looks.
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