Ingredients
Instructions
- Cook the cannelloni tubes in boiling salted water according to package instructions until al dente. Drain and set aside to cool.
- Heat olive oil in a pan over medium heat. Add the diced onion and cook until translucent.
- Add the pancetta and cook until it begins to crisp, about 3-4 minutes.
- Add the mushrooms and garlic to the pan. Cook until mushrooms have released their moisture and it has evaporated, about 5-7 minutes.
- Remove from heat and stir in the chopped parsley, oregano, salt, and pepper. Allow to cool slightly.
- Fold in the shredded mozzarella cheese once the mixture has cooled enough not to melt the cheese completely.
- Carefully stuff the cooled cannelloni tubes with the mushroom and pancetta mixture, using a small spoon or piping bag.
- Set up a breading station: place flour, beaten eggs, and breadcrumbs in three separate shallow dishes.
- Coat each stuffed cannelloni tube first in flour, then dip in beaten eggs, and finally roll in breadcrumbs until completely covered.
- Heat vegetable oil in a deep pan to 180°C (350°F).
- Carefully lower the breaded cannelloni into the hot oil and fry until golden brown and crispy, about 2-3 minutes.
- Remove with a slotted spoon and drain on paper towels.
- Serve hot, garnished with additional fresh parsley and a side of garlic aioli if desired.
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