Cannelloni With Truffle Cream

Ingredients

• 1 tbsp. olive oil
• 5 oz. boneless veal shoulder, cut into 2" pieces
• 5 oz. boneless pork shoulder, cut into 2" pieces
• Salt and freshly ground black pepper
• 1 small yellow onion, peeled and coarsely chopped
• 1 clove garlic, peeled and chopped
• 2 tbsp. marsala
• 2 oz. foie gras, cubed
• For the sauce:
• 2 1/2 cups heavy cream
• 11/2 cups chicken stock
• 2 tbsp. finely chopped jarred black truffle
• For the béchamel:
• 1 tbsp. butter
• 1 tbsp. flour
• 1 cup milk, hot
• Pinch freshly ground nutmeg
• Salt and freshly ground pepper
• 18 cannelloni wrappers
• Salt
• 1 tsp. olive oil
• 1/2 cup freshly grated parmigiano-reggiano
• 4 tbsp. butter

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