Canelones Rossini are a tribute to the Italian composer Gioachino Rossini, famous not only for his music but for his love of fine food. Inspired by his refined taste, these cannelloni bring together beef, foie gras and a luscious béchamel perfumed with truffle.

The most distinctive feature of this dish is its creamy, intensely flavored filling, thanks to the foie gras, which adds richness and an exquisite taste. Another signature touch is the truffle used to scent the béchamel; since truffle can be hard to find, you can use any truffle aroma available in your local market or simply leave it out, as the cannelloni will still be delicious.

These cannelloni are perfect for a special dinner, sure to impress lovers of fine dining. Paired with a fresh, light and original salad, Canelones Rossini need nothing more to shine at the table.
Ingredients for Canelones Rossini
Serves 4
- 12 cannelloni sheets
- 2 slices of bread
- 60 ml whole milk
- 1 onion
- 2 garlic cloves
- 15 ml olive oil
- 400 g ground beef
- 125 g foie gras
- 125 ml white wine
- 150 g tomato sauce
- Half a teaspoon salt
- 40 g butter
- 40 g wheat flour
- 500 ml whole milk
- 1 pinch salt
- 1 pinch ground black pepper
- 1 pinch ground nutmeg
- 1 pinch grated truffle (optional)
- 50 g powdered Parmesan cheese

How to Make Canelones Rossini Step by Step
1. Cook the cannelloni sheets
Start by cooking 12 cannelloni sheets according to the manufacturer's instructions on the package.

2. Drain and keep the pasta moist
Remove the sheets from the water and place them on a clean, damp cotton cloth. Cover them with another damp cloth and set aside.

3. Soak the bread in milk
Remove the crust from 2 slices of bread and soak them in 60 ml whole milk. Set aside.

4. Sauté the onion and garlic
Finely chop 1 onion and 2 garlic cloves. Heat a skillet over medium heat, add 15 ml olive oil and gently sauté the chopped onion and garlic until soft.

5. Add the beef, foie gras and soaked bread
Add 400 g ground beef, 125 g foie gras and the bread soaked in milk. Cook for about 5 minutes, until the meat is fully cooked.

6. Pour in the white wine and reduce
Add 125 ml white wine and let it cook for about 5 minutes, until the liquid reduces.

7. Add the tomato sauce and simmer
Pour in 150 g tomato sauce and half a teaspoon salt. Cook the sauce for 10 minutes, until it reduces. Set aside.

8. Make the béchamel
Now prepare the béchamel: heat a skillet over medium heat and add 40 g butter. When melted, add 40 g wheat flour and, stirring constantly, cook for 2–3 minutes. Add 500 ml whole milk and keep whisking until thickened. Add 1 pinch salt, 1 pinch ground black pepper and 1 pinch ground nutmeg, mix well and set aside. If you have the chance, at this point you could add 1 pinch of truffle, which will give this dish an unmistakable aroma.

9. Fill and roll the cannelloni
Place the filling on each pasta sheet and roll them up to form the cannelloni.

10. Top with béchamel and Parmesan, then gratinate
Place the cannelloni on a plate or baking dish, cover with the béchamel and sprinkle with 50 g powdered Parmesan cheese. Gratinate the Canelones Rossini in an oven preheated to 250 °C (482 °F) with the grill setting for a few minutes, until golden to your liking.

11. Serve the Canelones Rossini hot
Remove the Canelones Rossini from the oven and serve them freshly made.

Tips for the Best Canelones Rossini
Make the filling creamy and intense
The most characteristic aspect of this recipe is its creamy, intensely flavored filling thanks to the foie gras, which brings great richness and an exquisite taste. Take care not to overcook the meat once the foie gras is added, so it stays tender and luxurious.
Perfume the béchamel with truffle
Another distinctive element is the truffle used to aromatize the béchamel. Since truffle is not a very accessible ingredient, you can replace it with any truffle aroma you find in your usual markets, or simply leave it out, as these cannelloni will be equally delicious.
Serve for a special dinner
These cannelloni are perfect for serving at a special dinner and surprising lovers of haute cuisine. Accompanied by an original, fresh and light salad, Canelones Rossini need nothing more to shine at the table.
| Prep time | 20 minutes |
|---|---|
| Cook time | 30 minutes |
| Total time | 50 minutes |
| Servings | 4 |
| Category | Main course |
| Cuisine | Italian |
| Calories per serving | 621 kcal |
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Like a lot of home cooks, I like having a rotation that covers cozy classics, dishes from around the world, and sweets that make everyone happy.
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After years of cooking, testing, and tweaking in my own kitchen, I've come to believe the greatest dishes boil down to three things: straightforward methods, techniques you can trust, and serious flavor.
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