Cannelloni

Recipe from: 5/11/1989 12:00:00 AM
Ingredients 31
Servings 4
Time

Ingredients

  • FILLING
  • 500
    g
    lean mince
  • 1
    clove garlic, crushed
  • 90
    g
    salami, chopped
  • 1
    onion, chopped
  • 15
    ml
    tomato purée
  • origanum
  • salt
  • pepper
  • BÉCHAMEL SAUCE
  • 1
    onion cleaned
  • 5
    black peppercorns
  • 1
    bay leaf
  • 300
    ml
    milk
  • 25
    ml
    margarine
  • 30
    ml
    cake flour
  • 150
    ml
    cream
  • salt
  • pepper
  • TOMATO SAUCE
  • 1
    clove garlic
  • 1
    onion, chopped
  • 15
    ml
    olive oil
  • 30
    ml
    tomato purée
  • 500
    g
    tomatoes, peeled and chopped
  • salt
  • pepper
  • OTHER
  • 8
    cannelloni tubes
  • 30
    ml
    Parmesan cheese
  • 15
    ml
    fresh white breadcrumbs
 

Method

 
TO MAKE THE FILLING Fry the mince, garlic, salami and onion together in a pan. Add the tomato purée and season to taste with origanum, salt and pepper. Heat for a few more minutes, then cool and purée. TO MAKE THE BÉCHAMEL SAUCE Place the onion, peppercorns, bay leaf and milk in a saucepan and slowly bring to the boil. Cover and leave to stand for 15 minutes. Reserve the flavoured milk and discard the onion, peppercorns and bay leaf. Melt the margarine in a pan and stir in the cake flour. Remove from the heat and slowly add the flavoured milk, stirring continuously. Heat until the mixture thickens and simmer for about 3 minutes, stirring continuously. Stir in the cream and season to taste with salt and pepper. TO MAKE THE TOMATO SAUCE Fry garlic and onion in the olive oil. Add the tomato purée and chopped tomatoes. Bring to the boil, cover and simmer for about 10 minutes. Season to taste with salt and pepper. Cool, then purée in a food processor. Preheat the oven to 200 ºC (400 ºF). Using a teaspoon, fill the cannelloni tubes generously with mince mixture. Pour the tomato sauce into the bottom of an ovenproof dish and place the cannelloni tubes on top. Pour the béchamel sauce over the cannelloni and sprinkle the Parmesan cheese and breadcrumbs on top. Bake until nicely browned. Serves 4.
 

Read more on: bake  |  beef
 

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