Cannelloni Al Forno
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g bacon, smoked, mixed
- 100 g ham, cooked
- 2 medium onion (s)
- 1 zucchini (approx. 200 g)
- 1 carrot (approx. 50 g)
- 200 g minced meat, mixed
- 2 tablespoon olive oil
- 1 can tomato (850 ml)
- 2 tablespoon tomato paste
- 100 ml red wine, possibly
- 40 g butter or mararine
- 40 grams flour
- 400 ml milk
- 100 ml whipped cream
- 100 g parmesan, rated
- 0.5 ½ bunch basil
- 125 g mozzarella
- 250 g cannelloni (thick pasta tubes for fillin)
- Salt and pepper, white
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Dice the bacon and ham. Peel the onions, clean the vegetables, wash them. Finely dice everything. Fry the bacon and mince in 1 tablespoon of oil. Sauté the ham, vegetables and half of the onions. Add 3 chopped tomatoes, 1 tablespoon of German marks and wine, season. Simmer for 5-10 minutes.
- For the béchamel sauce, melt the fat and sauté the flour. Bring to the boil with milk and cream. Melt half of the parmesan in it, season to taste.
- For the tomato sauce, fry the rest of the onions in 1 tablespoon of oil. Simmer with 1 tablespoon of mark and the rest of the tomatoes and juice for 5 minutes, season.
- Wash, pluck and finely chop the basil. Dice the mozzarella. Mix both with the hack. Grease a refractory dish well. Place the cannelloni vertically and fill in the mince with a teaspoon. Then put them close together.
- Distribute first bechamel, then tomato sauce evenly over the cannelloni. Sprinkle with the rest of the parmesan. Bake in a preheated oven (electric stove 200 ° C, convection 175 ° C, gas mark 3) for 30-35 minutes until golden brown.
- A fresh salad goes well with it.
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