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Sicilian-style stuffed cannelloni - Cannelloni a siciliana PDF Print E-mail

Cannelloni a siciliana - Author Diekatrin

Ingredients: for 4 persons: 12 sheets of fresh cannelloni; Parmesan cheese; for the filling: 1 carrot; 1 onion; 400 gr (1 lb) minced beef; 2 celery stalks; 2 dl (7 fl oz) olive oil; 150 gr (6 oz) peas; 1 dl (3 fl oz) white wine; 200 gr (8 oz) tomato puree; water; salt and pepper; for the bechamel sauce: 1 l (32 fl oz) milk; 200 gr (8 oz) butter; 100 gr (4 oz) white flour; nutmeg; salt.

Fill a pot with water, put it on the stove and bring to boil, add salt and cook the cannelloni, taking care to leave them a bit raw. Drain and let cool the cannelloni on a clean and wet cloth so as to stop the cooking.

Make the bechamel sauce: Melt the butter in a saucepan and incorporate the flour. Dilute the mixture with the milk that you have previously heated. Keep stirring rhythmically until you feel that the sauce is dense, as soon as boil's bubbles start to form, count 10 minutes of cooking. Continue to mix and just before turning off the stove, add the salt and a pinch of nutmeg. If you want a denser sauce, you can increase the quantity of butter and flour.

Make the filling: Saut├ę the finely chopped onion, carrot, celery in a dash of oil, add the minced beef and peas; brown well, add a few dashes of white whine. Add the tomato puree dilute with a bit of water.Add salt, pepper and cook for about 20 minutes over a moderate heat.

Put some filling onto each cannellone; grease a rectangular baking dish with butter, cover it with a layer of bechamel sauce and add the cannelloni. Cover with the remaining bechamel sauce, a few knobs of butter and a handful of grated parmisan cheese. Bake in a pre-heated 150 ┬░C (300 ┬░F) oven and serve piping hot.

 

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