Cannelloni with Truffle Cream

saveur.com

Bravo Alpha

1 tbsp. olive oil, plus 1 tsp. for greasing

5 oz. boneless veal shoulder, cut into 2" pieces

5 oz. boneless pork shoulder, cut into 2" pieces

1 small yellow onion peeled and coarsely chopped

1 clove garlic, peeled and chopped

2 tbsp. marsala

2 oz. foie gras, cubed

2 1⁄2 cups heavy cream

1 1⁄2 cups chicken stock

2 tbsp. finely chopped jarred black truffle

5 tbsp. butter

1 tbsp. flour

1 cup milk, hot

1 pinch freshly ground nutmeg

18 cannelloni wrappers

1⁄2 cup freshly grated Parmigiano-Reggiano

Salt and freshly ground black pepper

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