Cannelloni with minced meat
6 servings
90 minutes
Cannelloni with minced meat is a classic dish of Italian cuisine that delights with its rich flavor and tender texture. The history of cannelloni traces back to the traditions of home cooking in Italy, where pasta was used to create hearty baked dishes. The delicate lasagna dough wraps around a juicy meat filling seasoned with sage and onion, giving it a special aroma. The white sauce soaking the pasta makes it soft and silky, while baked tomatoes add a slight tanginess. The finishing touch is mozzarella and parmesan forming a golden crust. This dish is perfect for family dinners or festive occasions, delighting guests with authentic Italian taste.
1
Heat oil in a large skillet. Add finely chopped onion, sauté for 4-5 minutes, add sage and minced meat, sauté for 10-15 minutes on high heat. Let cool, add breadcrumbs and egg, season.
- Olive oil: 2 tablespoons
- Red onion: 1 piece
- Sage: 1 tablespoon
- Ground meat: 500 g
- Breadcrumbs: 50 g
- Chicken egg: 1 piece
2
To make the sauce, combine milk, butter, and flour in a pot. Season, then slowly bring to a boil over medium heat, whisking occasionally. Cook on the lowest heat for 5 minutes. Stir in the cream, season, cover, and set aside.
- Milk: 600 ml
- Butter: 50 g
- Wheat flour: 3 tablespoons
- Double cream 40% fat: 0.5 glass
3
Preheat the oven to 180 degrees. Divide the filling into 8 parts and roll each part into a sausage. Place each sausage on a sheet of lasagna dough and roll it up, then arrange them all in a baking dish.
- Lasagne sheets (dough): 8 pieces
4
Place sliced tomatoes on top, pour with white sauce, cover with diced mozzarella, and sprinkle with grated parmesan. Put in the oven and bake for 40 minutes until golden brown.
- Tomatoes: 4 pieces
- Mozzarella cheese: 150 g
- Parmesan (Parmigiano Reggiano): 5 g