Tag: Cannelloni

Cannelloni in 10 recipes, for a tasty and never banal first – Italian Cuisine

Cannelloni are a traditional Italian dish, and are prepared with various fillings, to meet everyone's needs

They do a lot of Sunday lunch but i cannelloni they can be prepared on any occasion and always solve every dinner perfectly. They are one of the traditional Italian dishes, and they can be filled in an infinite number of ways, meeting everyone's needs. With vegetable-based fillings, for those who follow a vegetarian diet, with meat or fish for those who love animal protein, or with cheese and vegetables, for those who do not have problems with lactose intolerance.

Fresh pasta

Although they look like a complicated dish to prepare, cannelloni only takes time for the filling, because for pasta you can use the egg one for lasagna. If instead you want to test yourself with this one, remember that the base of the 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 some water at room temperature. The mixture should be worked vigorously for at least ten minutes to form the gluten mesh.

The fillings, for all tastes!

Whether it is a meat sauce, a mixture of herbs and ricotta, of fish accompanied by a tomato sauce, the filling can also be done the day before, indeed, so it will be more homogeneous and blended. Dare with the combinations, any combination will be pleasant! Do not forget, before putting in the oven, a sprinkling of Parmigiano Reggiano, which will create a very pleasant golden and crispy crust (except for cannelloni with fish!).

In the gallery our proposals for a rich plate of cannelloni

Eggplant Cannelloni | Salt and pepper – Italian Cuisine

Bio
Whole wheat
Light
Gluten free
Lactose-free
Without Eggs
Vegan
Vegetarian

Other recipes with eggplant

Eggplants replace puff pastry and become chunks of a tasty ham, scamorza, egg and tomato filling

Ingredients for 6 people

Preparation of eggplant cannelloni

1)To achieve the recipe for eggplant cannelloni first, fry it onion chopped and the basil in a saucepan with 3 tablespoons of oil; join the tomato puree, salt and pepper and cook the tomato sauce over moderate heat for 15 minutes. meanwhile put 2 eggs in a large saucepan (make sure the eggs are intact) then pour the cold water up to cover them. Then place the saucepan on the stove and bring it to a boil. Cook the eggs 9 minutes from the beginning of the boil, turn off and leave to cool hard-boiled eggs.

2) Clean the eggplant and cut them into thin slices lengthwise. Beat 2 eggs with a pinch of salt in a deep dish. Flour eggplant slices, pass them in the eggs and fry in abundance hot oil. As they are golden, drain and dry on absorbent paper.

3) Heat the oven to 180 °. Distribute over the aubergine slices on Ham and the scamorza in strips, hard-boiled eggs in wedges, a tablespoon of tomato sauce and a grana. Roll them into rolls and place them in one rectangular baking tray on the bottom of which you will have poured a veil of tomato sauce. Spread the remaining sauce over the cannelloni, sprinkle with plenty grain and bake e cook for 30 minutes about. Outlines i Cannelloni Eggplantand let the flavors settle for a few minutes before serving.

To reduce calories

Cannelloni Eggplant

If you want to reduce the calorie intake of this dish, cook the aubergine slices on the grill, one minute on each side. Without the breading and frying, you will be able to save up to 125 calories per serving and even twenty minutes of preparation.

Recipe Cannelloni stuffed with gorgonzola and ricotta – Italian Cuisine

Ingredients

500 g milk
400 g sweet creamy gorgonzola
250 g ricotta
250 g romanesco broccoli with florets
60 g shelled and peeled pistachios
30 g butter
30 g flour
16 pcs dry cannelloni
1 pc egg
nutmeg
Parmigiano Reggiano Dop
extra virgin olive oil
salt
pepper

Duration: 1 h 20 min

Level: Middle

Dose: 6 people

For the recipe of cannelloni stuffed with gorgonzola and ricotta, mix the ricotta with the gorgonzola, without the crust, 40 g of grated Parmesan and the egg. Season with plenty of black pepper and a pinch of salt. Mix everything and collect the mixture in a pastry bag.
FOR THE BESCIAMELLA: Melt the butter in a saucepan, then add the flour and cook for 3-4 minutes. Add the cold milk, stir and bring to a boil. Cook, stirring constantly, for about 10 minutes, add salt and flavor with plenty of grated nutmeg.
FOR CANNELLONI: Pour 2-3 tablespoons of béchamel in an oven-proof dish suitable to contain the 16 cannelloni in size. Fill the cannelloni with the filling and place them in the pan next to each other. Cover them with the remaining béchamel and sprinkle with more grated Parmesan. Cover the pan with aluminum foil and bake at 190 ° C for 30 minutes. Then remove the aluminum and let it brown at 200 ° C for about 10 minutes. Meanwhile boil the broccoli, dipping it in boiling salted water for 6-8 minutes; drain and season with a little oil. Serve the cannelloni with the broccoli florets and the chopped pistachios.