Cannelloni with veal ragout and nettles
8 servings
230 minutes
Каннеллони с рагу из телятины и крапивой — изысканное итальянское блюдо, сочетающее нежность мясного рагу и легкую травянистую пикантность крапивы. Истоки его происхождения уходят в традиционные итальянские кухни, где паста наполняется насыщенными, медленно тушенными начинками. Рагу готовится с добавлением белого вина, тимьяна и лаврового листа, что придает блюду утонченную глубину вкуса. Крапива, используемая вместе со шпинатом, добавляет свежесть и легкую терпкость, делая начинку особенной. Запеченные под румяной корочкой сыра каннеллони имеют богатый вкус и приятную текстуру, а грибы усиливают их ароматическую насыщенность. Это блюдо идеально подходит для уютного семейного ужина или праздничного застолья, предлагая гастрономическое путешествие по итальянской кухне.
1
Preheat the oven to 160 degrees (gas mark 3).
2
Clean and finely chop the onion, celery, and 2 cloves of garlic. Cut off the green part of the leek (save it for making broth or soup), then wash and finely chop the white part.
- Onion: 2 heads
- Celery stalk: 2 pieces
- Garlic: 2 cloves
- Leek: 2 pieces
3
Peel the potatoes and cut them into 0.5 cm thick cubes. Tie the thyme sprigs together.
- Potato: 500 g
- Fresh thyme: 15 g
4
Melt half of the butter in a large skillet over low heat with 1 tablespoon of olive oil, then add onion, garlic, celery, leek, potato, bay leaf, and thyme. Cover and simmer for 15 minutes or until soft, stirring occasionally.
- Butter: 40 g
- Olive oil: 75 ml
- Onion: 2 heads
- Garlic: 2 cloves
- Celery stalk: 2 pieces
- Leek: 2 pieces
- Potato: 500 g
- Bay leaf: 4 pieces
- Fresh thyme: 15 g
5
Add all the minced meat to the pan, breaking it apart with a wooden spoon. Increase the heat to medium-high and cook for another 10 minutes or until the meat is browned on all sides, stirring occasionally.
- Ground veal: 500 g
- Minced pork: 500 g
6
Pour in the wine, let it bubble and evaporate, then add nutmeg. Add flour, mix for 1 minute, then pour in milk. Season with sea salt and black pepper, cover with crumpled damp baking paper and send to the oven for 2 hours.
- Dry white wine: 300 ml
- Nutmeg: to taste
- Wheat flour: 2 tablespoons
- Milk: 2 l
- Salt: to taste
- Ground black pepper: to taste
7
At this stage, the stew may seem a bit separated, but in reality, this is what you need: the milk in the sauce forms curds similar to ricotta during cooking.
8
Meanwhile, place a large ovenproof dish over medium heat with 2 tablespoons of olive oil and the remaining butter.
9
Clean, finely chop and add the remaining garlic along with chili flakes, nettle (only the leaves - work with nettle should be done with gloves to protect hands during cooking) and spinach - you will need to work in batches. Cook for 10 minutes or until soft.
- Garlic: 2 cloves
- Chili pepper flakes: 0.5 teaspoon
- Nettle: 500 g
- Baby spinach: 500 g
10
Let it cool, then chop finely and return to the mold, spreading evenly across the base. After cooking, divide the stew into two parts, freeze one half once cooled (you can quickly prepare the same dish again).
11
Carefully pour the liquid from the remaining stew into a bowl through a large sieve. Return the stew to the pan, remove and discard the thyme stems and bay leaf, then grate half of the cheese and mix well.
- Hard cheese: 240 g
12
Preheat the oven to 180 degrees (gas mark 4).
13
Using a pastry bag or a teaspoon, fill the cannelloni tubes with meat ragout, then place greens on top. Pour the liquid from straining the ragout over it and grate the remaining cheese on a coarse grater. Finely chop the mushrooms and sprinkle them over the cannelloni.
- Cannelloni pasta: 240 g
- Hard cheese: 240 g
- Champignons: 200 g
14
Sprinkle with 1 tablespoon of oil, then bake for 40-45 minutes or until golden brown and bubbly. To add extra color, broil the dish for 5 minutes.
- Olive oil: 75 ml
15
Let the dish rest for 30 minutes before serving.