Cannelloni
6 servings
180 minutes
Cannelloni is a true embodiment of Italian gastronomy, born in the heart of Mediterranean cuisine. The history of this dish traces back to traditional family lunches where pasta is filled with rich meat ragù and baked to a golden crust. Delicate rolls made from lasagna sheets hide a juicy filling of veal and pork, aromatic mushrooms, and fragrant herbs perfected by slow simmering. Tomato sauce with basil adds brightness to the dish, while creamy cheese sauce envelops it in tenderness. Cannelloni delights with its rich flavor that combines deep meat tones, freshness of greens, and spiciness of aged cheese. This dish is perfect for cozy dinners when you want to feel the warmth of home and immerse yourself in the atmosphere of Italian hospitality.
1
Finely chop a large onion and bacon, crush 2 cloves of garlic, heat half of the olive oil in a pan and sauté over medium heat for 6 minutes. Add finely chopped mushrooms and dried basil, sauté for another 2-3 minutes, then add pork and beef mince. Fry while stirring often until the meat changes color. Season with salt, add finely chopped parsley, 200 grams of chopped canned tomatoes and broth. Cover with a lid and simmer on low heat for 1 hour. Remove the lid and simmer for another half hour. Cool down, then mix in breadcrumbs and an egg.
- Onion: 2 pieces
- Bacon: 120 g
- Garlic: 4 cloves
- Olive oil: 5 tablespoon
- Champignons: 60 g
- Dried basil: 0.3 tablespoon
- Minced pork: 220 g
- Ground veal: 220 g
- Salt: to taste
- Italian parsley: 5 g
- Canned tomatoes: 1 kg
- Beef broth: 250 ml
- Breadcrumbs: 3 tablespoons
- Chicken egg: 1 piece
2
Prepare the sauce: take a small onion and chop it finely, crush the garlic. Heat the remaining olive oil in a pan and sauté the garlic and onion for 6 minutes — or until soft. Add 800 g of chopped canned tomatoes and finely chopped fresh basil. Pour in 250 ml of water and salt. Simmer for about 30 minutes — or until the sauce thickens.
- Onion: 2 pieces
- Garlic: 4 cloves
- Olive oil: 5 tablespoon
- Canned tomatoes: 1 kg
- Basil: 1 g
- Salt: to taste
3
Boil the lasagna sheets in a large pot of salted boiling water until al dente. Preheat the oven to 190 degrees. Take a shallow baking dish (about 30 by 18 cm) and spread tomato sauce on the bottom. Place half a slice of prosciutto on each lasagna sheet. Sprinkle grated fontina on top. Place one-eighth of the cooked meat at one end of the lasagna sheet. Carefully roll it up, pressing the filling tightly. Place all the rolled-up pieces in the dish seam side down.
- Ready-made dry lasagne sheets: 8 pieces
- Prosciutto: 4 pieces
- Fontina cheese: 60 g
4
Whip the cream and grated parmesan and add salt. Pour over the dish. Bake for 20 minutes - or until a brown crust forms.
- Heavy cream: 200 ml
- Parmesan cheese: 60 g
- Salt: to taste