Cannelloni is one of the varieties of the famous Italian pasta that resembles large and stuffed pasta in appearance and content .
The recipe for cannelloni is extremely simple. Tubules - pasta with a length of about ten centimeters and a diameter of three to four centimeters are filled with meat, vegetable or fish minced meat, placed in a mold, poured with sauce and baked in the oven. Simple, though troublesome business. Sometimes cannelloni are made in the form of shells.
Chef's art is manifested in the correct selection of minced meat ingredients and a sauce suitable for them, which, of course, opens up great opportunities for creativity.
Below is a classic recipe for cannelloni with bechamel sauce. Minced meat, consisting of chicken breast and champignon mushrooms.
Cannelloni recipe
Ingredients:
- boneless chicken breast (white meat) - 300-4000 grams
- fresh champignon mushrooms - 200-300 grams
- vegetable oil for frying - 2-3 tablespoons (tablespoons)
- greens - a bunch (parsley, dill)
- spices to taste (salt, ground black pepper, coriander, mustard seed)
- cannelloni paste - one pack (it is unlikely that it will go completely)
- hard cheese without a bright taste
Ingredients for Bechamel Sauce:
- 80-100 grams of fresh unsalted butter
- premium wheat flour - 3 tablespoons
- milk - 700-800 grams
- spices - salt, ground pepper
Cooking cannelloni:
My chicken breast, pass through a meat grinder or cut into very small pieces. Wash my mushrooms, dry, cut into small slices.
Pour the vegetable oil into the pan, put the minced meat and, stirring slightly, fry it for 3-5 minutes. Add mushrooms, simmer all together for another 4-5 minutes. Season with spices.
Finely chop the greens, add to the minced meat, mix until smooth.
We prepare cannelloni pasta in accordance with the manufacturer's instructions (it is indicated on the box). If necessary, first lightly boil pasta tubes (or shells). We fill the pasta with minced meat, being careful not to damage its shape.
Cooking bechamel sauce. To do this, heat the pan and spread the oil on it. When the butter melts, add the flour. Mix and fry the mass for 3-4 minutes. We carefully begin to add milk (in small portions of 3-4 tablespoons). Thoroughly stir each serving, making sure that no lumps form. Ready salt, pepper and salt.
In a beautiful shape (which we are going to serve on the table), we spread one row of cannelloni, pour in bechamel sauce. We spread the second layer of pasta with minced meat, again pour the sauce. Cover the form with foil and place in the oven. The oven should already be preheated. Bake at a temperature of 175-180 ° C. The time should be as specified by the paste manufacturer.
Rub the cheese on a grater. We take out the form from the oven. Sprinkle cannelloni with a dense layer of cheese and place it in the oven for 5-7 minutes (until the cheese is melted and browned).
The dish is ready.
Sometimes cannelloni are made in the form of a shell so large that a serving of pasta can consist of two (or even one) stuffed “pasta”. In this case, each portion has to be baked separately. They are served on a dish, additionally watering with sauce before serving.
When choosing how to make cannelloni, rely on the tastes of your loved ones. A wide variety of products can serve as forcemeat for pasta. The classic options (in addition to the ones described above) also include a combination of tomato, mozzarella and basil in a creamy sauce - an option for vegetarians.
A recipe for making cannelloni with a sweet filling is possible. In this case, the stuffing consists of tender cottage cheese, apples (or berries) nuts and sugar. Sauce - caramel or chocolate. True, there is no certainty that this dessert has Italian roots.
This, of course, should not stop anyone. It is important to enjoy creativity and new and unusual dishes.