|Picture from: recetasdelosarias|
Image Credit: Santiago
“As always, cannelloni and lasagna are my favorites, but they are so laborious that almost never home prepared, especially the cannelloni. Also there is no way that half of the sheets of cannelloni I break or stick to the pan. If I will make 10 cannelloni at least I prepare 15 and then I bake in batches. Then, fill with my pulse is a show. But for sure, still worth the effort.” Santiago
8 ounces Veal
8 ounces Mushrooms of any kind that you like, thin sliced
1 clove of garlic, thin sliced
1 chive, chopped finely
1 green bell pepper, deseeded and thin sliced
1 ½ cup Béchamel Sauce
Sliced cheese, mozzarella or cheddar
Grated cheese, Parmesan
Crushed tomato sauce
Salt and fresh ground black pepper, to taste
Pre-heat oven to 390°F.
Cook the cannelloni throwing them in boiling salted water about 10 minutes; throw them into the
pot one by one.
Stir often to prevent sticking and not too hard to prevent breakage.
Take them out with a spoon and a fork and leave one by one on a wet dishcloth.
Brown the garlic, onion and bell pepper, when they start to brown add the sliced mushrooms.
Add the meat when the mushrooms are almost ready, rise the heat and cook several minutes
but do not cook much time to avoid meat become hard.
Add some Béchamel sauce and season with salt and pepper to taste, stir well to make it a
When ready take it out of the pan and let it cool a bit.
Go rolling one by one the cannelloni with the mixture, do not add much to cannelloni to be easily
closed, in fact it will be better use little mixture and get more cannelloni.
Using a safe-oven pan add a little of béchamel to avoid they stick to the bottom, place the
cannelloni taking care to not break them one by one and very close each other.
Once placed in the pan cover them with the sliced cheese.
Pour the tomato sauce all over the cannelloni.
Cover it all over with Béchamel sauce to taste.
Pour over the grated cheese.
Put the pan on oven and bake for 10 minutes.
Enjoy this wonderful recipe when visiting recetasdelosarias
Post a Comment