Traditional Cannelloni with Truffle Cream

● 25 fresh cannelloni sheets
● 1/2 kg neck of beef (back or shoulder)
● 1/2 kg lean pork meat (neck)
● 200g fresh foie-gras
● Bechamel
● 200g minced truffle conserve
● 175g butter
● 1 dl. Catalan "musty" wine (VIno Rancio)
● 1/4 l water
● 200g grated cheese
● 1 medium onion
● 1l liquid cream
● 1l chicken stock


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