John Myers
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Filled Cannelloni
The perfect filled cannelloni recipe with a picture and simple step-by-step instructions.
For the cannelloni:
- 12 Cannelloni
- 1 Handful Dried porcini mushrooms
- 1 branch Basil
- 500 g Ground beef
- 3 Garlic cloves, finely diced
- Onion, finely diced
- Sea-Salt
- Black pepper from the mill
- 3 tbsp Rapeseed oil
For the bechamel sauce
- 40 g Butter
- 40 g Flour
- 0,125 l Water
- 400 ml Milk
- Sea-Salt
- Black pepper from the mill
- 3 tbsp White wine
Also:
- 50 g Parmesan
- Fat for the shape
- Soak the porcini mushrooms in warm water for 1 hour, squeeze out and cut into fine strips. Wash the basil, shake it dry and cut it into fine strips
- Put the oil in a pan, add the minced meat, salt and pepper, add the garlic, onion and basil strips to the pan and stir-fry until crumbly
- grease a baking dish
- Prepare a roux out of butter and flour, deglaze with milk and water while stirring so that no lumps form and simmer briefly over low heat and season with salt, pepper and wine
- Place the cannellonis upright in the baking dish and fill with the mince. this is best done with your fingers
- Spread some sauce in the mold and place the cannellonis on top. Spread the remaining mince evenly over it and pour the sauce over it so that it is evenly covered with sauce.
- Sprinkle the Parmesan over the top and cover in the preheated oven at 200 ° for 25 minutes. After the time, remove the cover and let it take color for about 10 minutes …. there was a rocket and tomato salad
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