Neopolitan Cannelloni (Naples)

Pasta

Ingredients

Dough:

All-purpose flour - 3 cups

Eggs - 3

Salt

Ripe tomatoes - 4 1/2 pounds

Olive oil - 1/2 cup

Salt

Finely chopped basil, to taste

Mozzarella cheese, diced - 3/4 pound

Anchovy fillets, chopped - 4-6

Grated parmesan cheese - 3/4 cup

Dough: Prepare the dough with the ingredients above, following the directions for egg pasta. Roll it out and leave it to dry for 20-30 minutes. The dough must not become too dry or it will be too brittle to cut. Cut into 2 1/2 inch squares.

Bring a large pan of salted water to a boil and cook the squares, a batch at a time, until tender but still firm. Drain and cool on a well wrung out cloth, each square seperate from the other.

Peel and chop the tomatoes, discarding seeds. Heat the olive oil in a heavy pan, add the tomatoes, season lightly with salt and cook over a high heat for 20 minutes. Rub half the tomatoes through a sieve and flavor with basil. Put aside for later.

Put a little of the unsieved tomato on to each square of pasta. Add a little mozzaerella, anchovy and a sprinkling of parmesan cheese. Roll each square of pasta like a small pancake to enclose the filling, and arrange the rolls in one layer in a shallow baking dish. Cover with the sieved tomatoes and the rest of the parmesan cheese and bake in a moderate oven (375F for about 20 minutes. Serve immediately.

Serves 6.