Cannelloni with minced meat - pasta dream
Italians do not get tired to fantasize on the theme of their favorite "pasta". There are some pasta that must be stuffed. They, unlike other types of pasta, do not boil in advance (otherwise they will be too soft and tearing). The algorithm of action is as follows: the dough tubes are stuffed with minced meat, but not too tight. After all, during heat treatment, the filling can damage the shell.Then they are placed in heat-resistant dishes or on a baking sheet, poured with sauce and sprinkled with cheese. Depending on the filling, there are a variety of cannelloni: with minced meat,with mashed canned fish, spinach and eggs, minced meat, vegetable stew. By the way, “mixed-sized” pasta of this type is sold in Italian stores: there are numbers on its packaging.
The most popular in Italy are cannelloni with minced meat. RecipeThis dish is pretty simple. At 12 tubes number 85, you need to take about 400 grams of minced meat, better beef, because with pork pasta will come out too fat. Onion and 4 cloves of garlic finely chop and fry in olive oil.Add the minced meat and fry for 10 minutes, stirring with a spatula so that there are no lumps. Scale half a pound of selected tomatoes, transfer them to ice-cold water, remove the skin from them, knead with tolkushka or in a blender, and then spread them to the mince, addhalf a teaspoon of salt and black pepper and fry until the liquid pumped by the tomatoes evaporates. Put the pan with the minced meat off the heat to cool, and put a small saucepan on the stove. Put in it a spoon or two butter. When it is slightly melted, we pour 30 g of flour, mix and then gradually pour 400 ml of cold milk. Cook over low heat until slightly thickened (the Béchamel sauce must remain watery so that the dough can be cooked in it). We stuff the tubers with meat - without tamping, but without leaving any voids. Spread cannelloni with minced meatin a flat and wide shape or baking tray with high sides. Preheat oven to 200aboutC. Tubes are filled with “Bechamel” and sent to the oven for twenty minutes. After the specified time, sprinkle cannelloni with grated hard cheese.It is better to take Grana Padano, Parmesan, Pecorino Romano or Gruyère for this purpose - you will need about 100 g.After that, bake the dish for another ten minutes. Everything: your cannelloni with minced meatready!
Culinary fantasy about pasta, as already mentioned, inexhaustible. Only cannelloni and cheese remain unchanged in this paste. Everything else is at the mercy of your imagination. Feel free to experiment with stuffing and sauces. You can slightly boil the tubes in salted water to the state, as the Italians say, al dente - half-ready.