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Cannelloni with meat

Cannelloni with meat


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ready filling: Saute finely chopped onion together with grated carrot and diced donut. Add the minced meat and mix well until browned. Add the white wine and let it boil until the wine evaporates. Add the tomato sauce. Season with salt, pepper and basil.

Bechamel sauce: Melt the butter over low heat, add the flour and mix quickly until the butter absorbs all the flour. Add the milk and mix constantly so as not to make lumps. Boil the sauce until it thickens. Remove from the heat and season with salt, pepper and nutmeg.

Tomato sauce: Heat finely chopped onion, add tomato sauce, season with salt and basil and simmer until thickened.

Cut the lasagna paste into rectangles, put a spoonful of filling in the center of each rectangle and roll.

In a pan put a little oil, part of the tomato sauce and a tablespoon of bechamel sauce over which place cannelloni next to each other.

Spread the bechamel sauce over the cannelloni a few tablespoons of tomato sauce. Sprinkle with parmesan and diced mozzarella.

Bake for about an hour.


Cannelloni with meat - Recipes

Easter is all the same
In size, shape and color
He could say a Gigel
That these look like sarmales.

  • 1 box of cannelloni
  • 500 gr minced meat (beef + pork)
  • 2 medium onions
  • 2 carrots
  • 1 piece of celery
  • 1 parsnip
  • 1 parsley root
  • 750 ml Tomato juice (more focused)
  • 2 tablespoons tomato paste (broth)
  • 300 gr sour cream
  • 300 gr cheese
  • salt pepper
  • 1 link parsley
  • butter for uns tava
  • 100 ml oil for cooking vegetables

WORK PLAN cannelloni with meat

  1. Heat the onion with a Salt powderadd the minced meat and leave it until it changes color, then add 2 tablespoons of tomato paste
  2. add the vegetables finely chopped, salt and pepper. Leave on the fire until the vegetables are done
  3. Remove from the heat and mix the composition with sour creamand then add the finely chopped parsley
  4. In a bowl (35 & # 21525 cm) greased with butter, add a layer of tubes filled with this composition
  5. Cover with half the tomato juice
  6. We add another layer of cannelloni, over which we pour the rest of the tomato sauce
  7. Leave in the oven at 180 degrees for 30 minutes, then add a layer of grated cheese then leave in the oven until the cheese melts
  8. Cannelloni with meat is ready. Good appetite!

Cannelloni with meat - Recipes

Easter is all the same
In size, shape and color
He could say a Gigel
That these look like sarmales.

  • 1 box of cannelloni
  • 500 gr minced meat (beef + pork)
  • 2 medium onions
  • 2 carrots
  • 1 piece of celery
  • 1 parsnip
  • 1 parsley root
  • 750 ml Tomato juice (more focused)
  • 2 tablespoons tomato paste (broth)
  • 300 gr sour cream
  • 300 gr cheese
  • salt pepper
  • 1 link parsley
  • butter for uns tava
  • 100 ml oil for cooking vegetables

WORK PLAN cannelloni with meat

  1. Heat the onion with a Salt powderadd the minced meat and leave it until it changes color, then add 2 tablespoons of tomato paste
  2. add the vegetables finely chopped, salt and pepper. Leave on the fire until the vegetables are done
  3. Remove from the heat and mix the composition with sour creamand then add the finely chopped parsley
  4. In a bowl (35 & # 21525 cm) greased with butter, add a layer of tubes filled with this composition
  5. Cover with half the tomato juice
  6. We add another layer of cannelloni, over which we pour the rest of the tomato sauce
  7. Leave in the oven at 180 degrees for 30 minutes, then add a layer of grated cheese then leave in the oven until the cheese melts
  8. Cannelloni with meat is ready. Good appetite!

Cannelloni with meat - Recipes

Easter is all the same
In size, shape and color
He could say a Gigel
That these look like sarmales.

  • 1 box of cannelloni
  • 500 gr minced meat (beef + pork)
  • 2 medium onions
  • 2 carrots
  • 1 piece of celery
  • 1 parsnip
  • 1 parsley root
  • 750 ml Tomato juice (more focused)
  • 2 tablespoons tomato paste (broth)
  • 300 gr sour cream
  • 300 gr cheese
  • salt pepper
  • 1 link parsley
  • butter for uns tava
  • 100 ml oil for cooking vegetables

WORK PLAN cannelloni with meat

  1. Heat the onion with a Salt powderadd the minced meat and leave it until it changes color, then add 2 tablespoons of tomato paste
  2. add the vegetables finely chopped, salt and pepper. Leave on the fire until the vegetables are done
  3. Remove from the heat and mix the composition with sour creamand then add the finely chopped parsley
  4. In a bowl (35 & # 21525 cm) greased with butter, add a layer of tubes filled with this composition
  5. Cover with half the tomato juice
  6. We add another layer of cannelloni, over which we pour the rest of the tomato sauce
  7. Leave in the oven at 180 degrees for 30 minutes, then add a layer of grated cheese then leave in the oven until the cheese melts
  8. Cannelloni with meat is ready. Good appetite!

Cannelloni With Meat

Grease the baking tin with butter (I measured if all the cannelloni fit in one row), pour 1/4 of the sauce, fill the cannelloni with a teaspoon (not too thick to crack) and place in the form

Pour the rest of the sauce on top, distributing well on each cannelloni

Sprinkle mozzarella from place to place (I used fresh, precisely because it was juicy and cannelloni come out perfectly cooked)

Put in the preheated oven at 180 ° (conventional with top-down resistance without ventilation) for 35 & # 8211 40 min

Let it rest for 10 minutes, then it can be served as such

either with grated Parmesan cheese for extra flavor

I am satisfied and I will definitely repeat

If 3 pieces are served, it is enough for 8 people. If 4 pieces are served, then it is enough for 6 people


Bon appetit.


Method of preparation

Pasta with goat cheese, spinach and chilli

1. Boil the pasta in boiling salted water. . 2. Heat the oil in a pan

Tortellini with yogurt and ham sauce

Boil the tortellini in salted water for 10 minutes (introduce them when the water boils). ham


Ingredients Cannelloni with meat

7 cannelloni (tubular pasta)
25 gr grated Parmesan cheese

Meat sauces

500 gr minced beef
2 chicken livers
1 large onion
20 gr dried mushrooms (or 1 teaspoon of mushroom powder)
1 can of tomatoes (400 gr)
1/2 bunch of parsley
2 tablespoons oil
salt, black pepper, nutmeg
a little milk (for the liver)

Sos bechamel

50 gr butter
1 tablespoon white flour tip
300 hot milk
salt, pepper, 1 nutmeg knife tip

Preparation Cannelloni with meat

  1. Cover the liver with milk for at least 1/2 hour before using it. If you use dried mushrooms, cover with hot water.
  2. It starts with sauce preparationfleshy: In a larger pan, fry the onion in hot oil until soft. Add the minced meat and fry until it changes color and the juice left in the pan has evaporated. When the meat starts to brown, add the livers and continue to fry until the meat is slightly browned. Crush the liver with a fork and add the drained and finely chopped mushrooms (or mushroom powder) and cook for another 2 minutes.
  3. Add the crushed tomatoes with a fork (or mix in a blender, with the juice on them) and mix well. Season with salt, black pepper and 1 knife tip of ground nutmeg.
  4. Bring to the boil, then cover the pan with a lid, turn the heat to low and cook for 45 minutes.
  5. When the sauce is ready, add the finely chopped parsley and leave to cool.
    * the meat sauce can be prepared the day before when you use it, just heat it lightly.
    ** the meat sauce is more than necessary for 7 cannelloni, it would be enough for the remaining 12-13 cannelloni, I served it the next day for lunch, with spaghetti and parmesan
  6. Put a large pot of water and salt to boil. When it starts to boil, turn the heat to low and add cannelloni (in turns, don't cram them into the pot). Boil for 5 minutes. The pasta will only be half cooked after this time. Remove with a spatula on a clean towel. .
  7. In a baking tray (23 x 15 cm), place a thin layer of bechamel sauce on the bottom. Carefully take one cannelloni, place it standing in the tray. Fill with meat sauce, using a teaspoon. Place the tube in the tray. Repeat the filling until you finish the tubes.
  8. Pour the rest of the bechamel sauce over the cannelloni. Sprinkle with grated Parmesan cheese.
  9. Place the tray in the oven at 200C for 30 minutes.
  10. Serve hot.

4. The tubes are filled in the tray

5. Cover with bechamel sauce


Bechamel sauce: put the butter in a saucepan to melt. Add the flour and mix until everything is incorporated. Add the milk a little and mix vigorously with a whisk so that no lumps form. Season with salt and pepper and set aside. Add the parmesan or cheese and mix well.

Meat filling:

finely chop the onion and put it to harden in 2 tablespoons of oil, until it becomes slightly glassy. Add the meat and leave until the juice is reduced. Meanwhile, scald and peel the tomatoes. I mixed them in a blender, whoever wants can put them on the grater. Add the tomatoes and vegetable soup over the meat and let it simmer until all the juice is reduced, and the meat is well penetrated. Season with salt and pepper and leave to cool.

Boil the cannelloni according to the instructions on the package, I boiled them for 1 minute less so that they could be filled without breaking. We fill cannelloni with the meat mixture. In a higher tray put Bechamel sauce (about 2 polishes), then place cannelloni. Put the tomato juice on top, then sprinkle the grated cheese on the grater with small holes. Put an aluminum foil on top and bake for about 20 minutes, then remove the foil and leave until the cheese is browned on top.


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