Tag: Cannelloni

Sicilian Cannelloni Recipe – Italian Cuisine – Italian Cuisine

Stuffed cannidduni are a party dish, with their rich beef and caciocavallo filling and egg protein supplement used for the gratin which makes them shine, as it should be for special occasions.

Ingrediants

800 g beef stew in red wine
500 g sheets of egg pasta
200 g caciocavallo
2 eggs
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Doses: 4 people

For the recipe some Sicilian cannelloni, cut the pasta into rectangles of about 8 × 12 cm. Immerse them for a few moments in boiling salted water, drain and spread them, without overlapping them, on some cloths; let it cool.
Chop the stew finely enough with a knife, flavor it with 100 g of grated caciocavallo, mix and season with salt and pepper.
Distribute the meat on the rectangles of pasta and wrap starting from the short side so as to obtain the cannelloni.
Seat them in a pan greased with oil, sprinkle with the rest of the grated caciocavallo and bake in the oven at 180 ° C for 15-20 minutes.
Remove from the oven and drizzle with beaten eggs, bake again under the grill for 7-8 minutes, remove from the oven and serve.

Recipe: Alessandro Procopio, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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Cannelloni with mushrooms – Recipe Cannelloni with mushrooms from – Italian Cuisine

First of all, soak the mushrooms in hot water for about ten minutes, then drain them, squeeze them gently and sauté them in a pan with garlic and oil: just let them flavor for a couple of minutes on medium-high heat, then remove the garlic.

Then prepare the béchamel: melt the butter in a saucepan, pour in the flour and mix, then add the hot milk and cook, stirring constantly, for about 10 minutes or until you get a smooth and fluid cream, not too thick.

Blanch the cannelloni in lightly salted water with a drizzle of oil, drain after a couple of minutes and let them dry on a clean cloth.

Now prepare the filling: dilute the gorgonzola with a couple of tablespoons of béchamel, then also incorporate the parmesan, ricotta and dried mushrooms (save some to use to decorate).

Pour a few tablespoons of bechamel on the bottom of a pan suitable for cooking in the oven.
Take the cannelloni, stuff them with the help of a sac-à-poche and place them in the pan.
Cover with the remaining béchamel, decorate with the mushrooms set aside and cook for about 30 minutes in a preheated convection oven at 180 ° C: cover the pan with aluminum foil for the first 25 minutes and remove it for the last 5 minutes of cooking. .

The cannelloni with mushrooms are ready: leave to cool for a few minutes before serving.

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Cannelloni with salmon – Cannelloni with salmon recipe – Italian Cuisine

First of all, prepare the béchamel: melt the butter with the flour, dilute slowly with hot milk, stirring constantly, season with salt and nutmeg and cook for about ten minutes, stirring constantly, until you reach a smooth and fluid cream, but not too much. liquid.

In a bowl, chop the natural salmon, half of the smoked salmon and the chives and mix them with robiola, mascarpone and pepper.

Blanch the cannelloni in boiling salted water with a drizzle of oil, drain after a couple of minutes and dry them on a clean cloth.
With the help of a sac-à-poche with a wide spout, fill them with the filling, placing them gradually in a pan suitable for cooking in the oven in which you have already put a couple of spoons of bechamel, then cover them with the remaining béchamel.

Sprinkle the surface with the remaining smoked salmon (always in small pieces) and cook for about 30 minutes at 180 ° C in a preheated convection oven.

The salmon cannelloni are ready, let them cool slightly before serving.