Meat Filled Canneloni


 

Fresh meat filled cannelloni on a cold winter night. This is a more involved recipe but the it's worth it in the end.

For the meat filling, ingredients:

  • 1 garlic clove, crushed
  • 4 tablespoons vegetable oil
  • 1 small onion, finely diced
  • 40 g carrot, finely diced
  • 200g pork and veal mince
  • 500ml beef stock
  • 1 tsp salt
  • 1/4 tsp fresh ground pepper
  • 2 tsp paprika
  • 2 tsp tomato puree
  • 200g spinach, coarsely chopped
  • 150g mushrooms, finely diced
  • 1 tablespoon finely chopped parsley
  • 2 egg yolks
  • 50g butter

Method:

  1.  Heat oil in a pan and saute onion and garlic until soft and translucent, then add carrot and celery and saute for a few minutes more.
  2. Add mince to the vegetables and brown over high heat, stirring to break up any lumps. Season with salt, pepper and paprika.
  3. Stir in tomato puree, mushrooms and spinach and leave meat mixture aside to cool once spinach has wilted.
  4. Over a low heat, boil beef stock until reduced to 4-5 tablespoons. Stir into cooled meat mixture.
  5. Work meat mixture in batches in a food processor to make it a little smoother, but don't turn it into a paste.
  6. Add parsley and egg yolks and mix well.
  7. Set aside while rolling out pasta sheets

For the tomato sauce, Ingredients:

  •  1 onion, finely diced
  • 30g butter
  • 1 can whole tomatoes
  • 20 leaves basil
  • salt and pepper for seasoning

Method:

  1. Heat butter in a pan over a medium heat. Add onion and saute until onions are soft and translucent.
  2. Add tomatoes and cook until sauce thickens. Add basil leaves and season with salt and pepper. Spread cooled sauce into the bottom of a baking dish for the cannelloni. 

 Assembly and pasta cooking, ingredients:

  • 1 quantity of pasta dough
  • tomato sauce
  • meat mixture
  • 125ml cream
  • 50g  grated Parmesan cheese

Method:

  1. Roll out dough thinly and cut out rectangles 10x15cm/3x5inch. Cook for two minutes in boiling water then remove with a fish slice.
  2. Lay rectangles of dough out on a damp cloth. Spoon some of the stuffing along a short side of each rectangle and roll it up.
  3. Arrange cannelloni in baking dish on top of tomato sauce layer. The dish should be large enough to hold the cannalonni in one layer.
  4. Mix the cream with the Parmesan and spoon evenly over the cannelloni.
  5. Bake in a 200 degrees celcius oven for 20 minutes or until cheese is golden and melted.

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