Recipe Bailiwick Italian dish
Ingredients for the stuffing:
Cannelloni – 12 pcs. Minced meat -400g onion – 2 pcs Garlic – 1-2 cloves carrots (medium size) – 1 piece tomato paste or sauce – 4-5 tbsp Cheese – 150g A mixture of Italian herbs – to taste, or any greens. Vegetable oil – for frying Salt – to taste Black pepper – to taste
Ingredients for the bechamel sauce:
Milk – 800ml Butter – 100g wheat flour – 3 tablespoons
Now we proceed to the preparation.
1. Finely chop onion and garlic. 2. Grate the carrots on a grater. 3. Slightly fry the onion, garlic and carrots in the pan. 4. Add the minced meat and fry for about 10 minutes, making sure that there are no lumps. Salt and pepper to taste. 5. Minced cool
While cools Let us mince sauce.
1. In a small saucepan, melt the butter. 2. The oil add the flour and fry for about 2 minut.Muka should buy a nice nutty undertone. 3. Pour, stirring constantly, cold milk. Make sure that there are no lumps. Do not forget to add salt. 4. Bring all to a boil and turn off the gas. All the sauce is ready.
While we were preparing the stuffing and the sauce has cooled down, you can start filling stuffed cannelloni. At the bottom of the baking dish pour some of the sauce. Cannelloni fill the meat and place in a baking dish. Pour the remaining sauce on them and sprinkle with grated cheese. I made a “pillow” of vegetables and they have already put the pasta.
The sauce should completely cover the pasta, if you can add a little milk or broth. Bake the cannelloni with minced meat should be in a preheated 180 degree oven for about 30 minutes (depending on your oven). When browned top, pull out, spread on plates. And bon appetit!