Cannelloni

YOU
4 servings
Rate this recipe
Beef

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (28)

FILLING
500.00 g beef mince — lean
1.00 garlic — cloves, crushed
90.00 g salami — chopped
1.00 onion — chopped
15.00 ml tomato purée
oregano
salt
freshly ground black pepper
BÉCHAMEL SAUCE
1.00 onion
5.00 black peppercorns — whole
1.00 bay leaves
300.00 ml milk
25.00 ml margarine
30.00 ml flour — cake
150.00 ml cream
salt
freshly ground black pepper
tomato sauce
1.00 garlic — cloves
1.00 onion — chopped
15.00 ml fresh chillies — 573
30.00 ml tomato purée
500.00 g tomatoes — peeled and chopped
salt
freshly ground black pepper
OTHER
8.00 pasta — cannelloni tubes
30.00 ml parmesan cheese
15.00 ml breadcrumbs — white
Tap for ingredients
Tap for ingredients

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.