Cannelloni EXPRESS

Ingredients for 4 servings:

• 1 large can of tomato(s), peeled (pelati), 800 g
• 1 tube(s) Tomato paste, double or triple concentrated (100 g)
• ½ tsp sweet paprika powder
• ½ tsp paprika powder, hot
• 1 carrot(s), finely chopped
• 1 tsp, levelled sugar
• 1 tbsp lemon juice
• 2 shallots (alternatively 1 onion), chopped
• 2 clove(s) garlic, chopped
• herbal salt
• Pepper, ground
• 1 chili pepper(s), dried, whole
• 250 g cannelloni rolls (1 pack)
• 8 sausages (e.g. veal sausage, chipolata and salsiccia)
• 100 g cheese, cracklings (e.g. Emmental, mountain cheese or mozzarella)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

with ready-made cannelloni rolls

First, make the sauce: Sauté the finely chopped shallots and chopped garlic clove in olive oil until translucent. Add the bay leaf and chili pepper. Chop the canned tomatoes and add them with their juice. Add the tomato paste, lemon juice, and all the spices and simmer over low heat until all the liquid has evaporated. Remove the chili pepper and bay leaf and blend until smooth. In the meantime, turn the (not pre-cooked!!) cannelloni rolls upside down and press the sausage meat straight from the skin into them – it’s a breeze. Rule of thumb: One sausage fills about 1 1/2 rolls. Then cook the filled cannelloni rolls for 5 minutes in unsalted water. Preheat oven to 150°C (fan oven). Pour two ladles of tomato sauce into a large gratin dish, arrange the drained cannelloni on top, and pour over the remaining sauce. At first glance, it seems like a lot of sauce, but the cannelloni still need to cook. Leave in the oven for 35 minutes. Then add grated cheese and bake for another 5 minutes at 175°C. If desired, you can also top with a béchamel or white sauce. In a shaker, combine 250 ml of milk with a little cornstarch (Gustin, Maizena), granulated stock, and nutmeg. Bring to a boil briefly. Done.