Sift 200 grams of Sogno Toscano Selezione Puliese durum wheat flour, 85 grams of fine corn flour and a pinch of salt on a pastry board, make a well in the middle and add just enough water to obtain a fairly firm and elastic dough. Begin to combine the ingredient and kneed them into a ball. Let it rest covered for 30 minutes. Roll out in a thin sheet and cut into 3” to 5” squares. Lay the squares on a lightly floured surface and let them rest for another 10minutes.
While the dough is resting prepare the filling: sauté 1lb of minced meat in 2 tablespoons of Sogno Toscano1923 extra virgin olive oil. Remove from heat and mix in 4 eggs, 3.5oz of grated Sogno Toscano Pecorino Romano cheese and a pinch of nutmeg; mix well and setaside.
Bring a large pot of salted water to a boil and cook the squares of pastry for 2 to 3 minutes. Only cook a few at a time so that they do not stick together (if necessary, add 1 tablespoon of extra virgin olive oil in the water). Drain them one at a time and spread them delicately on a cleancloth.
Place a small portion of the minced meat in the center of the Canneloni and roll up. Arrange the pieces in a pan that is coated with the rest of the Sogno Toscano 1923 Extra Virgin Olive Oil. Brush the cannelloni with 1 beaten egg yolk, sprinkle with 1 tablespoon of ground cinnamon and bake in a preheated oven at 355° F for about 20minutes.