Cannelloni
Stuffed cannelloni are a first course that lends itself very well to various occasions, as they can be prepared with different fillings and however we like them. My favorites (perhaps because my mother used to prepare them), are certainly cannelloni stuffed with minced meat and béchamel, but you can add other ingredients, as you like, such as salami, egg, ham or prepare them with fillings completely different from the ragù, such as ricotta and spinach, with other types of vegetables, add béchamel ...
Cannelloni
Stuffed cannelloni are a first course that lends itself very well to various occasions, as they can be prepared with different fillings and however we like them. My favorites (perhaps because my mother used to prepare them), are certainly cannelloni stuffed with minced meat and béchamel, but you can add other ingredients, as you like, such as salami, egg, ham or prepare them with fillings completely different from the ragù, such as ricotta and spinach, with other types of vegetables, add béchamel ...
Cooking Instructions
- 1
First, prepare a quick ragù with minced meat... The sauce does not have to be very thick, since cannelloni cook directly in the oven, so they need a more 'liquid' mixture to be able to cook and remain soft, thanks to the humidity that they will absorb...
- 2
In a non-stick saucepan, over medium heat, fry the chopped onion and minced meat in the extra virgin olive oil, then deglaze with a glass of white wine.
- 3
Add the tomato puree, salt and a few basil leaves, mix and as soon as it starts to boil, lower the heat; cover and cook for about 20-25 minutes.
- 4
Leave to cool completely; meanwhile, set aside a little sauce for the base and cover (if you can, without the minced meat, for example, you can use a skimmer or put it in a colander, in order to separate the meat from the sauce).
- 5
When the sauce is completely cooled, add the mozzarella, bechamel and mix well until you get a homogeneous and creamy mixture.
- 6
Prepare a pan suitable for putting all the stuffed cannelloni in a single layer. Distribute a part of the sauce kept aside, on the base of the pan...
- 7
Fill the cannelloni with the previously prepared mixture of sauce with ground and mozzarella(I help myself with a teaspoon), but to speed up, you can use a pastry bag with a large hole (the ground must pass through it, so check to avoid it getting stuck); put them in the baking dish or pan and distribute the remaining part of the sauce kept aside, until they are completely covered; sprinkle the stuffed cannelloni with lots of grated Parmesan cheese or Grana Padano.
- 8
Cover the pan or oven dish with aluminum foil.
- 9
Cooking: Ventilated oven at 180 ° for 20 minutes. After 20 minutes, remove the aluminum foil from the pan and cook for another 10-15 minutes at 180 °.
- 10
The stuffed cannelloni are ready to be enjoyed. Enjoy your meal!!!
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