John Myers
Leo’s Cannelloni
The perfect leo’s cannelloni recipe with a picture and simple step-by-step instructions.
- 6 tbsp Olive oil
- 2 Garlic cloves chopped
- 1 bunch Chopped parsley
- 600 g Mixed minced meat
- 200 g Cooked ham
- 2 tbsp Flour
- Meatsoup
- 150 g Grated Emmental
- 2 Eggs
- 100 g Breadcrumbs
- Oregano, basil, salt, pepper
- 1 kg Béchamel sauce
- 1 packet Cannelloni
- Sauté the garlic and parsley in oil. Add the minced meat and the chopped ham and sauté. While stirring, dust with flour and dilute with broth. Add broth as much as it looks like porridge. Season well with spices and cook for 15 minutes. Let the whole thing cool down.
- Add breadcrumbs, 50 g Emmental cheese and eggs, mix. Pour the rather thick filling into the uncooked cannelloni, cover the bottom of a deep tray lightly with béchamel sauce and place the cannelloni side by side, cover with the remaining béchamel sauce and sprinkle with 100 g of Emmental cheese.
- Cover with aluminum foil and place in the preheated oven for 40 minutes. Shortly at the end remove the foil so that an appetizing crust forms. Have fun cooking!
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