Italian cuisine is famous for its commitment to pasta. We can say that this dish - in all its varieties - simply suppresses the mass culinary of this country. No wonder itchy, ironic, mocking or friendly - who like to interpret - Italians are called pasta.
However, they must be given their due - from their "pasta" they create culinary masterpieces, which are then borrowed without a twinge of conscience by all countries (even those whose residents scornfully Italize).
Delicacy: everything is very simple
Many Italian dishes are almost impossible to reproduce to the inhabitants of other countries. It seems to be no difficulties at all - and at the same time, our compatriots are hardly able to prepare believable lasagna. Unless ready-made (for Italians it is the same as for us - to buy olivier in a seedy store).
It becomes a little easier when it is decided to stuff cannelloni. Without a doubt, this is a purely Italian dish, and (which is very important) to spoil it, you must try. But at the same time there are blanks that are precisely the base; You are a cooking partner, not a miserable plagiarist.
Instructions for beginners
Glory to all that helped us in this matter - now it is not a problem to buy the basis for this delicious dish. To stuff cannelloni, first you need to buy them. It does not hurt to know exactly what it is. So, look for special pasta that looks like tubes ten centimeters long and at least two in diameter. Otherwise, you won’t get stuffed cannelloni pasta, you won’t push stuffing into narrower holes. In current supermarkets, such pasta is sold freely; and if you are not very limited in means, look for italian. It is more expensive, but it does not cause problems with adhesion, excessive digestion or insufficient diameter. Stuffing cannelloni of Italian origin is a real pleasure.
Beginners in cooking
Those who have never done this, it is better to start with the simplest. For example, try to cook cannelloni stuffed with minced meat (sorry for the tautology). For this dish, in addition to pasta itself, you will need a pound of minced meat (meat to your taste), onion, and red; a tablespoon of sage (if dry; fresh - 2 times more); about 50 g of bread crumbs, and fresh; 1 egg and a little olive oil - and this is just the filling. For the sauce (and stuffed cannelloni with bechamel sauce is done much more often than with tomato) you will need half a liter of milk, a slice of butter, three tablespoons of flour (not at all tea) and a glass of heavy cream.
Preparation: painstaking but quick
The oil is heated in a frying pan, the onion is fried, sage and minced meat are added, after which it is cooked for a quarter of an hour. When it cools down, crumbs, egg and seasonings are added. At this time, the sauce is made: butter, milk, flour are combined, relying on spices and slowly heated until boiling with stirring. Then cream is introduced and the bowl is left alone.
Filling is pushed into each tube. The main principle: when you start stuffing cannelloni, first they must be boiled so as not to tear, and then not to overdo it, otherwise the pasta will become sour and tasteless. The tubes are laid out on a baking sheet, poured with bechamel on top, sprinkled with cheese - and baked for forty minutes until they become golden.
If your store doesn’t have cannelloni
Do not despair! Maybe he specializes in climbing. Her sheets are quite suitable as an alternative, although they will have to suffer a little longer. Just the layers are cut into three strips in width, in which you will wrap the filling. If the climbing is a bit dry, lay out the minced meat and wait five minutes. The sheets will soften, and it will not be difficult to wrap the cooked “sausage”. Thus, stuffing cannelloni is no worse than in the provided pasta - nevertheless both bases were conceived by Italians and are suitable for any of their dishes.
More complicated filling
It is quite suitable for fasting, if you agree not to find fault with the composition of the dough for the pasta themselves (most likely, this includes eggs). However, not even for fasting - a very tasty dish, although there is no meat.
800 g of mushrooms are included in the filling, and for greater goodness it is better if they are of several types; onion; some garlic. Attention! Problem! Truffle, albeit one, but better to get it. You will also need 2 tablespoons of flour (this is no longer a problem), half a liter of milk, two tablespoons of toasted hazelnuts, spices.
Prepared mushrooms are very finely chopped, just as finely - onions, garlic and nuts, and truffle - slices. First, onions and garlic are fried in olive oil, then mushrooms are added, and stewed together for about five minutes. Truffle is introduced, parsley and a few spoons of bechamel are added. The welded tubes are filled with a cooled filling (without busting) and put in the oven. Thus, the stuffed cannelloni baked with cheese is tastier, so don’t be too lazy to sprinkle with parmesan and nuts. A small amount of truffle is also nice to leave for decoration. Tasty, although in the opinion of our compatriots, and complicated.
Options for fillings and additives
In addition to bechamel, tomato sauce is no less often used - it is also popular in Italian cooking. Moreover, if bechamel has a rather strict recipe for cooking from a very limited number of ingredients, then in tomato they use what has “laid down” - mushrooms, and the whole variety of spices, and a large assortment of herbs. The main thing in this case is not to overdo it with aroma, so as not to clog the smell of the filling.
It is no less interesting to invent than to stuff cannelloni: there are almost no restrictions. The recipe for such pasta stuffed with eggplant is widely known, and experts believe that it is one of the best. It should be remembered that such stuffed cannelloni baked with cheese is tastier than without it.
No less interesting are Italian pasta stuffed with cottage cheese. The secret is that the fermented milk product must be thoroughly mixed with greens and eggs - the latter provides a very neat placement of the filling in the tubes. Further - traditionally: bechamel - cheese - oven. Those who have tried are delighted.
Cannelloni fish are pretty good. But their preparation has several nuances. First of all, the fish fillet is cut into long but thin slices, which are carefully inserted into the tubes. The sauce, again, is not entirely bechamel. Yolks of 3 eggs with two tablespoons of dry white wine are whipped in a water bath, and ghee is slowly poured into the mass (a total of 100 g). After removing from the burner, everything is salted, peppered, flavored with lemon juice and cream is added. Stuffed pasta is poured with the resulting sauce, sprinkled with cheese and baked for about a quarter of an hour.
As you can see, cooking fish cannelloni is not so easy, but the result is worth it.
For fans of the multicooker
Fans of this kitchen appliance claim that the Italian dish is revealed in it from a completely unexpected direction. The most successful filling is considered mixed minced meat - pork and beef. In principle, the preparatory stage or the way how to stuff cannelloni is no different from the usual tradition. But further preparation is exclusively exclusive.
Instead of the classic bechamel, small pieces of onion are fried in the baking mode for no more than 5 minutes. Then go to them the same small pieces of garlic - for another three minutes. Following are tomatoes without skins (and also very medium-sized cut) - plus the next five minutes.
In a separate container, sour cream, tomato paste and boiling water are combined. In the bowl of the unit is pasta with filling, roasting, and sauce on top. It should almost completely cover the contents. To finally bring prepared cannelloni to readiness, the "Pilaf" mode is activated in the multicooker. If he often makes the bottom of the dish burnt - you can replace it with the "Baking" mode (limit it to forty minutes).
As you can see, the desired can be achieved in different ways and with different content. It would be a desire to eat tasty!