Traditional cannelloni with meat sauce: the table Italian tradition. A dish, I confess, for me it's of recycling, because I prepare them only when I forward the sauce from lasagna. In fact, These cannelloni are identical to lasagne, only change the shape: inside full of meat, outside covered by a soft bechamel. Is, Since lasagna are one of my favorite dishes, even the cannelloni al ragù come necessarily in my personal top ten dishes. Among my OF LASAGNE OVEN-BAKED PASTA RECIPES and you will surely find something to your taste, even a vegetarian version or seafood.
I recommend just to prepare a béchamel sauce not too dense and make the sauce the day before, keeping it in the refrigerator, so it is very cold when farcirete cannelloni with meat sauce: your work so it will be very, but much easier. If you decide to use the dried sheets for lasagna you Blanch for a minute before you stuff them. If you use fresh ones or, even better, the fairies from you, You can stuff them quietly from crude. And speaking of cannelloni, I suggest some tasty variations and tasty, What the vegetarian cannelloni with ricotta cheese and tomato, the cannelloni with pumpkin, mushrooms and speck, perfect for fall, oppure i cannelloni vegetarian with spinach and ricotta. Good day to all!
250 grams of egg for lasagne sheets (If you want to make them at home click here for the recipe)
PER LA SALSA BECHAMEL (BECHAMEL):
1 litre of full cream milk
120 grams of flour
salt and pepper, to taste
50 grams of butter
Parmigiano Reggiano Pdo, to taste
700 grams of chilled meat sauce (for the recipe, please click here)
butter, to taste
Grated Parmigiano Reggiano PDO, to taste
To prepare the cannelloni with meat sauce, you must first prepare the sauce with the recipe that you find here and I suggest you do with a day in advance, because it must be very cold. Once you have done the meat sauce, prepare the bechamel sauce: heat the milk, then in another pan melt the butter over low heat. Remove from heat and add the butter melted all the flour stirring until mixture is smooth and no lumps. Cook for a few minutes the roux on very low heat, then pour the milk a little at a time, stirring with a whisk until the liquid is completely absorbed before adding more. Once you have paid all the milk put the saucepan over low heat and continue stirring until the sauce begins to thicken. Season with salt and add the grated Parmesan and stir until dissolved, then set aside.
Fill the cannelloni with meat sauce: If it's cold you'll have no trouble, You can get it by spoonfuls like a dough and lay it along the short edge of the cannelloni. Be generous, because in cooking it will soften and if you put too little on it your cannelloni will look 'deflated'. Then roll the dough over itself on tight.
Preheat the oven to 180 degrees static. Grease the baking tray, pour a few tablespoons of bechamel sauce on the bottom and abundant, stirring a little so that the two sauces mix. Arrange the cannelloni stuffed with meat sauce, next to each other. Cover with the bechamel sauce and spread a little more sauce on the surface. Sprinkle with grated Parmesan and a few flakes of butter. Cover the baking dish of cannelloni with aluminum foil and bake for 20 minutes, then remove the aluminum foil and bake for another 5 minutes. Allow to cool traditional cannelloni with meat sauce for a few minutes and serve. Bon appétit!
MATCHING: Pinot Noir "Partridge" of the company Conti Vistarino, in Oltrepò Pavese (Lombardy). A red body, with aromas of violets, hints of toast, spicy, tannins and delicate but tasting phase constants. It may be a wine best suited to roast meats and cheeses, but manages to be even in this first course, It's all based on an intense sauce, full-bodied and flavorful.