Tag: Cannelloni

How to prepare meat cannelloni – Italian Cuisine

Tips for cooking this typical dish of Emilia Romagna at its best, a type of stuffed pasta that everyone likes

Meat cannelloni they are one of the perfect dishes for family Sunday lunches. It is said that this pasta format is among the best known ever: in the central regions of Italy and in Emilia, it was customary to form rectangles of a dough that was then stuffed with meat or vegetables and rolled up on itself. Even today for cannelloni we use a mixture made of flour and eggs which is then laid out in small sheets, stuffed with various fillings, of meat but not only. The pasta is then covered with a tomato sauce and abundant Parmigiano Reggiano, and bake in the oven until the surface becomes golden and crisp. Like many other stuffed pasta, even the cannelloni of meat acquire more flavor if eaten the next day to the preparation.

Fresh egg pasta to start

The base of the meat cannelloni is one fresh pasta sheet made as usual, with flour and eggs, kneaded for a long time and left to rest for an hour before being rolled with the sheeter. The doses provide for use one egg for every 100 g of flour. Once you have started to mix eggs and flour, make sure that the dough is of the right consistency: if it is too soft and "wet", add another bit of flour, if it is too hard and difficult to work, add a bit of water at room temperature. The mixture should be worked vigorously for at least ten minutes to form the gluten mesh.

The recipe for cannelloni filled with meat

Ingredients

For pasta
300 g 00 flour, 3 eggs.

For the stuffing
1 stalk of celery, 3 carrots, 1 onion, 2 cloves of garlic, 200 g minced beef, 150 g of sausage, 1 egg, extra virgin olive oil, salt, pepper, nutmeg, half a glass of red wine. For the sauce: 500 g of tomato sauce, 1 clove of garlic, extra virgin olive oil, salt, fresh basil.
For the béchamel sauce (optional): 60 g butter, 30 g flour, 500 ml of milk, nutmeg, salt.

Method

First of all form a fountain with the flour and then add the eggs and begin to knead until the mixture is smooth and homogeneous. Make it a sphere, cover it with cling film and let it rest for 1 hour in the fridge. Now prepare the sauce. In a pan fry the garlic in a little oil and then add the tomato puree and a pinch of salt and cook for 15 minutes, until the sauce thickens. Perfume with a basil leaf and set aside. Now prepare the bechamel: put the butter in a pan, melt it and then add the flour. Mix well with a whisk and then slowly add the milk, salt and nutmeg. Continue stirring until the cream thickens. Think of the filling: sauté the finely chopped onion and the garlic in a little oil. Add the chopped celery, carrots and then the minced meat. Remove the sausage casing, chop it with your hands and add it to the mixture, add the wine, season with salt, pepper, sprinkle with nutmeg and cook for 15 minutes. Out of the heat, add the egg and mix well. Take the pasta from the fridge, divide it in half and start rolling it out with the sheeter, until obtaining 2 mm thick sheets. Cut it into rectangles of 15 x 7 cm that you will parboil one by one for a few seconds in a pot with salted water. Roll out the sheets on a cloth, stuff them with a little filling and roll them on themselves. Butter an oven dish, place the cannelloni one at a time, cover with the tomato sauce and, if you want, with the béchamel, sprinkle with Parmesan and bake at 170 degrees for 15 minutes.

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Recipe Grated meat cannelloni – Italian Cuisine

Ingredients

1 L Milk
650 g Veal shoulder meat
270 g Boiled and squeezed spinach
60 g flour
12 Dried Lasagna 15×21 cm
Onion
Celery
Carrot
Grated Parmesan
Dry white wine
Laurel
Rosemary
Butter
nutmeg
Extra virgin olive oil
salt
pepper

Duration: 1 h 45 min

Level: Middle

Dose: 8 people

Collect 40 g of butter in a saucepan, 4 tablespoons of oil, a sprig of rosemary, 2 bay leaves, an onion, half a carrot and half a chopped stalk of celery and the meat cut into cubes. Cook for 15 ′, until the meat is browned, then add 2 large glasses of wine, salt and pepper; cover, cook for another 20-25 ′, then let it cool in the covered saucepan. At the end, move everything to the mixer, obtaining a fairly fine chop.

Chop the spinach and sauté in a pan for 2-3 ′ with a chopped onion and a knob of butter. Cook 60 g of butter and 2 ′ flour in a casserole, mixing them well, add the milk, all at once and, working continuously with a whisk, cook for 5 ′ from the rising of the boil, seasoning with salt and nutmeg (béchamel) ).

Mix the minced meat, 5 tablespoons of Parmesan, a grating of nutmeg and the spinach with your hands, then soften the mixture with a few tablespoons of bechamel (filling). Boil the lasagne, transfer them to cold water, then, using a pastry bag with a large nozzle, place a strip of filling on the short side; roll the lasagna and cut the obtained cannelloni in half.

Distribute the 24 cannelloni in a baking dish on a base of béchamel, sprinkle with other béchamel, sprinkle with parmesan cheese and season with a few tablespoons of melted butter. Bake the cannelloni at 250 ° C for about 15 minutes.

Cannelloni Recipe with Cabbage – Italian Cuisine – Italian Cuisine

Ingredients

150 g cabbage leaves
100 g white flour
40 g lean ricotta
40 g clean spinach
10 g onion
10 g parmesan cheese
saffron
a teaspoon of extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Middle

Dose: 1 people

To prepare the cannelloni with cabbage, prepare the pasta with 100 g of flour, 70 g of water, a sachet of saffron and salt. Let it rest for 30 minutes, then roll it out, obtaining three rectangles of 10 g each, which you will boil in boiling water; the advanced pasta will be used for other recipes. Blanch the cabbage, fry it in the browned onion in half the oil, blend it, add it to the salted and peppered ricotta. Stuff the pasta with the mixture, roll it up, then sprinkle with Parmesan and au gratin. Serve the cannelloni on seared spinach and season with half a teaspoon of extra virgin olive oil.