Cannelloni Greek
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 tablespoon olive oil
- 2 onions)
- 6 cloves garlic
- 800 g tomato (s), peeled
- 35 g tomato paste
- 100 ml red wine
- 250 g minced meat (lamb)
- 250 g sheep cheese (Salakis liht)
- 8 cannelloni
- salt and pepper
- thyme
- rosemary
- Bay leaf
- Chilli powder
Print Recipe
Pin Recipe Instructions
- Peel the onion and garlic. Finely chop one half, coarsely chop the rest. Finely dice or grate the sheep`s cheese.
- Sauté the coarsely chopped onion and garlic in half of the olive oil until soft. Add tomato paste and sauté briefly. Add the peeled tomatoes and season well with salt, pepper, thyme, rosemary and a little chili powder. Add a bay leaf and cook everything (if you have the time, one to two hours). Remove the bay leaf and puree the sauce with a hand blender. Then add the red wine and stir in, season again to taste.
- Knead the minced lamb, the finely chopped onion and the finely diced garlic, 100 g of the sheep`s cheese and salt, pepper, thyme and rosemary together. Fill the cannelloni with the mixture.
- Put some of the tomato sauce in a baking dish and place the cannelloni in it. Cover with the tomato sauce just about completely. Mix the remaining feta with the remaining olive oil and pour onto the cannelloni.
- Bake at 200 ° C in the preheated oven for approx. 40 minutes with top and bottom heat on the bottom rack.
- Serve immediately.
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