Summary

Ingredients

• 400 g veal, (rotated throuh the meat rinder)
• 1 can artichoke hearts, (425 g)
• 2 onions)
• 3 cloves garlic
• 100 ml wine, white, (dry)
• 100 ml chicken broth, (instant)
• 200 g mascarpone
• 100 g cream cheese with herbs
• 1 tablespoon parmesan
• 100 g cheese, rated for ratinatin
• 2 tablespoon thyme, chopped
• 1 tablespoon tomato paste
• 1 tablespoon flour
• 125 ml milk
• salt and pepper
• 12 cannelloni (without pre-cooking)
• olive oil
• butter

Print Recipe Pin Recipe

Instructions

1. Fry the meat with finely chopped garlic and an onion in oil. Cut the drained artichoke hearts into small pieces, add and cook for 5 minutes. Season with salt, pepper and a tablespoon of thyme. Add the white wine and simmer for 15 minutes. Top up the evaporated liquid by adding hot chicken broth. But be careful: not too much, otherwise the mass will be too soupy! Then everything is put into a bowl and finely strained with the food processor. Let cool down completely, ideally put in the fridge for a few more hours.
2. For the sauce, the onion is steamed in a little butter, then dusted with the flour and deglazed with milk. Let the sauce reduce, stirring constantly, until it is nice and thick. Then add the tomato paste, mascarpone, herbal cream cheese and parmesan and continue stirring diligently. Let the sauce simmer briefly, season well with salt, pepper and thyme.
3. Fill the cannelloni with the cold meat mixture.
4. Butter a baking dish and place the filled cannelloni close together. Pour the sauce over them. Sprinkle with grated cheese.
5. Baking time 20 minutes at approx. 200 ° convection
6. The specified meat mass is exactly enough to fill 12 cannelloni and
7. is intended as a main course for 2-3 people.
8. If there is salad or maybe bread with it, 4 eaters will easily be full.