Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Simple | 6 | 140 minuti |
Ingredients
| 250 g | cannelloni |
| 1 L | tomato passata Sterilgarda |
| 500 g | minced meat |
| 2 | eggs |
| 50 g | parmesan |
| 250 mL | bechamel Sterilgarda |
| q.b. | salt |
| q.b. | pepper |
| q.b. | oil |
| 500 g | mozzarella |
Preparation
- Pour the Sterilgarda tomato passata into a pot with a drizzle of oil, add salt, and cook for about twenty minutes.
- Place the minced meat in a bowl. Add the eggs, half of the Parmesan cheese, salt, and pepper, and mix until you get a smooth, even mixture.
- In a pan, brown the minced meat in a bit of oil. Once it's cooked, deglaze with white wine. Turn off the heat and add the diced mozzarella, a ladle of tomato sauce, and a ladle of Besciamella Sterilgarda. Stir the filling until it becomes smooth and even.
- Blanch the cannelloni pasta for 3-4 minutes in a pan with boiling salted water, to which you’ve added a drizzle of oil (to prevent the cannelloni from sticking).
- Lift the cannelloni from the water with a slotted spoon and place them on a dry cloth. Using a teaspoon, stuff each cannellone with the meat filling, then arrange them side by side in a baking dish coated with tomato purée.
- Cover the cannelloni with the remaining sauce, add the Besciamella Sterilgarda, and finally sprinkle with grated Parmesan cheese.
- Bake the dish of meat cannelloni at 180°C (350°F) for about 30 minutes.
Wash the artichokes well, remove the stem and the toughest leaves until you obtain the heart. Open in two and remove the internal beard. Put some extra ...
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