EN IT FR

MEAT CANNELLONI

EASY

6 PERSON

140 MINUTI

FIRST COURSE

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INGREDIENTI

  • 250 gr of cannelloni
  • 1 l of Sterilgarda Tomato puree
  • 500 gr of minced meat
  • 2 eggs
  • 50 gr of Parmesan
  • 250 ml of Sterilgarda Béchamel
    • salt, olive oil, pepper to taste
    • 500 gr of Mozzarella

    PREPARATION

    • Pour the tomato puree in a skillet with a trickle of olive oil, salt and let the mix cook for approximately twenty minutes.
    • Place the minced meat in a mixing bowl. Add the eggs, half of the Parmesan cheese, salt and pepper and stir until you get a homogeneous mix.
    • Take a skillet to stir-fry the minced meat in a little oil; as soon as it's ready, add a little white wine. Turn off the stove and add the diced mozzarella and a cooking spoon of Sterilgarda béchamel. Stir the filling until you get a homogeneous mix.
    • Cook the cannelloni sheets for 3-4 minutes in a pan with boiling salted water and a drop of olive oil (to prevent the cannelloni from becoming sticky).
    • Lift the cannelloni with a skimmer and lay them on a dry canvas. Use a spoon to fill every cannellone with the filling and arrange them one next to the other on a tray sprinkled with tomato puree.
    • Cover the cannelloni with the remaining sauce, add the Sterilgarda béchamel and finally sprinkle with grated Parmesan cheese.
    • Put the tray in the oven at 180°C and let it cook for approximately 30 minutes.

    PREPARE THIS RECIPE WITH:

    Sterilgarda Tomato Passata

    You can find all the taste of fresh and ripe tomatoes in the delicious Sterilgarda Tomato Passata.

    Passata di Pomodoro Sterilgarda 1000 ml

    UHT Béchamel sauce

    Sterilgarda béchamel is a delicately flavoured sauce and it is perfect to prepare dishes such as lasagne and cheese sauces.

    Senza conservanti.

    Besciamella Sterilgarda 500ml

    CONSIGLI E CURIOSITÀ

    The sauce is a sauce base, which is used as a starting element for more elaborate compositions. It is one of the basic sauces of Italian cuisine, and later introduced to the French, but it is also widespread in the Anglo-Saxon world where it is known as white sauce.