Baked meat Cannelloni EN

- Οκτωβρίου 28, 2021

The famous pasta cooked in a different way.

Ideal as a main dish.

Ingredients:

400g cannelloni

Minced meat and its spices:

500g of minced pork

1 tablespoon vinegar

1/4 teaspoon brown sugar

1/4 teaspoon pepper

1/2 teaspoon salt

1/2 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon chili flakes

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried basil

1 teaspoon sweet paprika

1 teaspoon dried parsley

To cook the minced meat:

1 large leek, chopped

1 medium onion, finely chopped

1 clove of garlic finely minced

50 ml white wine

1 tablespoon tomato paste

1/2 cup water

500g mushrooms cut into small cubes

250g Ricotta

90g grated Parmesan

Salt and pepper

Béchamel:

2 tablspoons butter

3 tablespoons all-purpose flour

2 cups milk

Salt and pepper

200ml double cream

Grated parmesan

At least 8 hours before starting to cook, mix the minced meat with all its spices and leave the mixture in the refrigerator for 8 hours or more.

To cook the minced meat: sauté the leek over medium heat and add the onion and garlic. Continue for a few more minutes.

Add the wine and let it evaporate.

Add the minced meat and fry over high heat, stirring until golden brown. At the end add the tomato paste and let it fry as well. Finally add the water, cover the pot and simmer the food for 15'.

Add the mushrooms and continue cooking over medium heat until the food is left with some liquid.

Let the mixture cool down a bit and add the cheeses, salt and pepper. Let it cool completely.

Bechamel:

Sauté the flour in the butter and when it browns a little, add the milk slowly, stirring with a whisk.

Stir to homogenize the bechamel and season with salt and pepper.

Boil the cannelloni for 5', strain them and add some oil so they won't stick together. Cut them in half with scissors.

In a pyrex that fits the cannelloni (mine is 29x18cm) spread some béchamel.

With the help of a pastry bag, fill 3/4 of the cannelloni with the minced meat mixture and place them one by one vertically on the béchamel sauce. Fill all the pyrex. It is important that the pyrex is full of cannelloni because this way the pasta will retain its moisture and will not dry out during baking.