Pork Stuffed Spelt Pancake "Cannelloni"

This is not at all traditional, using pancakes instead of pasta sheets, but it is a wonderfuly combination that was my first introduction to (fake) cannelloni as a child, so holds a special place in my heart.

Ingredients

• 4 large cooked spelt pancakes - if you're good at multitasking you can make them while you cook the sauce.
• 50g butter
• 50g plain flour
• 570ml whole milk
• a pinch of grated nutmeg
• 500g 5% minced pork
• 100g pancetta cubes
• 10 sage leaves, roughly chopped
• 1 tbsp dried parsley
• 150g breadcrumbs
• 4 tbsp whole milk
• 2 eggs
• 40g finely grated Parmesan cheese
• 200g grated Mozzarella cheese

Method

1. Pre-heat the
2. Melt the butter in a saucepan and add the plain flour.
3. Cook the roux over a medium heat for a few minutes until it's just starting to darken.
4. Add the pint (570ml) of milk and grated nutmeg and mix well.
5. Continue stiring to avoid it burning on the bottom of the pan, until the milk starts to show the first signs of simmering.
6. Reduce the heat to lows and simmer for 5 minutes to thicken up.
7. Meanwhile, combine the pork, pancetta, sage, parsley, breadcrumbs, 4 tbsp milk, eggs and Parmesan cheese in a food processor until a smooth paste.
8. Once everything is ready, put about a quarter of the white sauce in the base of a oven safe, high sided dish.
9. Next take one of the pancakes and place it on a plate.
10. Take a quarter of the pork mixture and use your hands to roll it into a sausage/cylinder the same length as the pancake.
11. Roll up the meat in the pancake and place in the oven safe dish.
12. Repeat with the three other pancakes and meat mixture.
13. Pour the rest of the sauce over the top and finally sprinkle with the grated Mozzarella.
14. Bake in the oven for an hour, or until a thermometer reads 71 degrees celsius in the center.
15. Leave to rest for 10 minutes before cutting into it and serving with a fresh green vegetable like broccoli or fine green beans.

Serves 4 generously.