The word "pasta" (Italian pasta) literally means "pastry." Pasta has a huge variety of types of pasta from the dough, which differ in size, configuration and even color. Among this set cannelloni stands out. With minced meat, cheese, seafood and vegetables, these famous stuffed rolls have become very popular all over the world. We will learn how to cook them.
To be absolutely accurate, it would be more correct to call the finished tubes the manicotti, which literally means “sleeve” or “sleeve”. And the tubes that are obtained by folding the finished sheets are cannelloni (reed, tube).
Cannelloni with minced meat, a recipe from the best Italian chefs
For this we need different ingredients.
• Cannelloni tubules 12 pcs.
• One onion,
• Garlic - 4 cloves,
• Olive oil 40 ml,
• Red tomatoes 500 g,
• Beef 400 g,
• Salt, ground black pepper - half a teaspoon,
• Milk 400 ml,
• Flour - a tablespoon with a good slide,
• Butter 30 g,
• Cheese of hard flavored varieties 100 g.
To understand the principle of this delicious dish, you need to think about what products and how will be in harmony with pasta.
The tubes should keep their shape, have a juicy filling and a delicious crust of cheese.
Cannelloni with minced meat is usually prepared without boiling the tubes themselves. This dish always needs some kind of thick aromatic sauce.
In addition, it is clear that the stuffing should be soft and uniform enough, without large ingredients, so as not to damage the test tubes themselves when stuffing. Therefore, you can use a blender. In order for the dish to look beautiful, it is desirable that the composition of the products include sweet peppers, tomatoes, greens.
Minced meat is needed to make cannelloni with minced meat, which you can cook yourself or, if not enough time, buy ready-made, only from reliable outlets.
Grind onions and garlic in a blender and fry a little in oil (preferably olive). Add minced meat and fry for another 10 minutes, breaking up lumps of meat.
Add chopped peeled tomatoes to the fried minced meat. Salt, pepper and keep on fire for about five minutes, so that the liquid evaporates a little, and the mince is not watery.
Preparing cannelloni bechamel sauce with minced meat
In a thick-walled saucepan or in a frying pan, fry the flour a little in melted butter (without waiting for the color to change). Add cold milk gradually, mixing well, making sure that no lumps form. Salt the sauce. Reduce heat and cook until thick, stirring nonstop. If the sauce is thick, do not be afraid to add some milk. Butter will add tenderness to this sauce.
When the ground meat has cooled, start the cannelloni tubes with a small coffee spoon. Make sure that the stuffing is not too much, but also that there are no voids in the tubes. If you put too much stuffing, remove it from both ends of the tube so that it does not come out by itself.
Place the cannelloni and minced meat in a row in a flat and wide baking dish so that the tubes do not stick together. Pour the bechamel sauce, smooth, smooth and send to the hot oven for about 20 minutes.
You have time to grind the cheese (on a grater or in a blender). Get the cannelloni not yet cooked, sprinkle with cheese chips and continue baking in the oven for another 10 minutes. Golden cheese crust will decorate this pleasant dish.
Another cannelloni stuffing
Chicken breast and mushrooms are chopped and fried with a beam. Grated cheese and parsley mixed with chicken and mushrooms. Stuff the tubes with this stuffing and bake in a bechamel sauce.
Another option for cannelloni sauce
Cut the eggplant without skin into slices, salt and fry in vegetable oil. Grind and fry the peeled tomatoes with eggplant. Add garlic, pepper, salt. Pour the finished tubules with vegetable sauce and bake in the oven.