Cannelloni are a kind of the Italian pasta in the form of tubules about 10 cm long and with a diameter from 2nd to 3 cm. A stuffing for cannelloni are used various, but the classical option is a forcemeat with vegetables. Cannelloni, as a rule, bake a baking plate sauce béchamel and a grated cheese.
It is required to you
- For cannelloni:
- - 30 sheets of cannelloni;
- - 500 g of forcemeat from pork and beef;
- - on a half of red and green pepper;
- - half of a bulb;
- - 2 garlic gloves of the average size;
- - teaspoon of a dried oregano;
- - on a half of a teaspoon of powder of ginger, onions and garlic;
- - on a pinch of paprika and ground cinnamon;
- - 200 g of the wiped tomatoes;
- - 80 g of tomato paste;
- - 50 ml of white wine;
- - half of a tablespoon of sugar;
- For sauce béchamel:
- - 40 g of a desi;
- - 50 g of flour;
- - salt to taste;
- - nutmeg pinch;
- - 500 ml of milk.
- In addition:
- - grated cheese;
- - olive oil.
Instruction
1. All vegetables need to be washed up, cleaned and crushed.
2. In a frying pan we warm a little olive oil, we spread forcemeat. We fry, stirring slowly, until ready, we add onions, garlic and pepper.
3. We fry several minutes, having carefully mixed forcemeat with vegetables, we add tomatoes.
4. Well we mix all ingredients in a frying pan, we pour seasonings and spicery, once again we mix and we extinguish on average fire of 15 minutes.
5. We pour in white wine in a frying pan, we add the wiped tomatoes and tomato paste, we mix and we extinguish 30 more minutes, without forgetting to stir slowly from time to time.
6. At this time we cook sauce béchamel. In a pan we kindle a desi, we add salt and ground nutmeg. We pour gradually flour, quickly we mix and we pour gradually in milk, constantly stirring slowly with sauce that lumps weren't formed. As soon as béchamel begins to begin to boil, we move away him from fire.
7. In a pan we boil water with a small amount of salt and olive oil. We boil sheets of cannelloni according to the instruction on packing.
8. We display ready sheets on a land surface. We put on each leaf approximately a forcemeat spoon – it is necessary to do it very accurately not to soil edge of cannelloni, differently will difficult displace them in tubules.
9. We form tubules, we spread them in the form oiled olive. After that it is possible to add the remained forcemeat to tubules.
10. We fill in cannelloni with sauce béchamel, we strew with generously grated cheese and we send to the oven warmed up to 250C for 15-20 minutes.