Italian cookie easy

Italian cookie easy

Monday, January 3, 2011

Cannelloni Meat

I do not know why, but on Saturday I've always liked most of Sunday ... and in fact Ihave always dedicated to prepare recipes that you usually enjoy the feast day of the week. In fact, today for lunch I made these delicious cannelloni with meat, because I was not alone! For my love always prepare for everything!

Ingredients
250 g of meat in sauce
250 ml white sauce
butter
125 g cannelloni ready
Parmigiano Reggiano

Preparation
Prepare the bechamel sauce and in accordance with the basic recipes.


THE SAUCE '

Ingredients
½ stick of celery
½ carrot
½ shallot
4 tablespoons extra virgin olive oil
1 sprig of rosemary
250 g of minced beef meat choice
½ cup red wine
500 g of tomato sauce
salt
pepper



Preparation

     * Wash the celery and carrot and chop vegetables finely with a grater.
     * Clean the onion by removing the outer layer of papery and chop finely.
     * Put in a pot high enough oil and vegetables. Bring it on fire and fry over a low heatfor about ten minutes, stirring occasionally.
     * Meanwhile, wash the rosemary, select the leaves and chop finely with the crescenton a cutting board.
     * When the vegetables have browned add the meat, chopped rosemary and raise the heat.
     Far * Cook meat until it dries all of its cooking water, then add half a glass of redwine.
     * When the wine is completely evaporated, add the tomato puree, a pinch of salt,grated pepper.
     * Transfer the pan into the fire smaller than the stove and cook at least 40 minutes,covered, stirring occasionally with a wooden spoon.
     * After the term, adjust salt if necessary.


Béchamel

Ingredients
25 g butter
25 g flour
250 ml milk
25 g of Parmigiano Reggiano
nutmeg
salt

Preparation

     * Put a saucepan, preferably nonstick, over the fire with the butter and melt slowly.Lower the heat to low and add the flour gradually, mixing thoroughly with a whisk toavoid lumps.
     * Pour the milk at room temperature, little by little, softening fine.
     * Raise the heat to medium and stir until boiling and then add the Parmesan cheese and grated nutmeg.
     * Continue cooking, stirring constantly, until the mixture acquires the desired consistency.
     * When cooking with salt.


To complete the preparation:

     * Grease a 35x25 cm by lasagnera, pour a bit 'of the bechamel and sprinkle with aspoon. Combine one or two tablespoons of béchamel sauce evenly over the spraying.
     * Fill the cannelloni with bechamel sauce and a little help of a teaspoon.
     * As the cannelloni are stuffed place them in a row in the pan.
     * Cover with remaining sauce, sprinkle with advanced meat sauce and sprinkle withParmigiano Reggiano cheese.
     * Cover with foil and bake at 200 ° C for 30 minutes.
     * Remove the foil and continue cooking for another 10 minutes.
     * if necessary, to achieve better surface browning, turn on the grill and cook for another 5 minutes.

Buon Appetito!

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