Skink is a hearty soup, a classic dish usually made with beef, but other meats can be used. The word is Germanic. See the Oxford English Dictionary.
CANNELLONI DA PAOLO King of pastas, by a Calgary chef
Filling:
1 lb ground veal,
1 carrot minced,
1/2 large onion, minced,
1/2 bunch celery, minced,
1/4 cup virgin olive oil,
1 teaspoon minced garlic,
1/2 teaspoon crushed chili peppers,
1/2 teaspoon each salt and pepper,
Cook in 400F oven for 30 min., then mix with:
8 ounces spinach minced,
4 ounces white wine,
1 cup grated parmesan cheese,
1 cup grated mozzarella cheese,
1 cup bechamel sauce,
4 whole eggs,
Bechamel Sauce:
1/2 cup melted butter,
1/4 cup flour,
1/2 teaspoon salt,
4 ounces dry white wine,
1 pint homo milk,
1 pint 36% whipping cream,
Combine butter and flour. Add remaining ingredients and bring to boil, cooking and stirring for 15 min, until thick.
Fresh Pasta:
6 eggs,
8 ounces water,
Enough flour to make a stiff dough.
Combine eggs and water. Add flour a little at a time until you have a stiff dough. Let rest then roll out thin and cut into 6" x 4" squares.
TO COOK Cannelloni, fill each square of pasta with 3-4 tablespoons of filling. Place rolls in a pan, seam side down and close together. Mix 2 cups tomato sauce with remaining bechamel sauce and pour over rolls. Bake at 350F for 20 minutes or until bubbly. Serve sprinkled with parmesan cheese. Serves 8 to 10. Sheer heaven! Left-over can be heated in microwave until warmed through.