Composition / ingredients
Step-by-step cooking
Step 1:
Prepare all the ingredients. For cooking, you can use any minced meat: pork, beef, chicken, turkey or even mixed. Take wheat flour of the highest grade, use cow's milk of any fat content. Instead of Provencal herbs, you can use your favorite seasonings.
Step 2:
Peel the onion and garlic from the husk, rinse under water. Cut the onion into medium cubes, finely chop the garlic with a sharp knife. Heat the vegetable oil in a frying pan and lightly fry the onion over medium heat first, then add the garlic and continue frying until the garlic flavor appears.
Step 3:
Add the minced meat to the onion-garlic frying pan, stir and fry it until the meat juice is completely evaporated. Then add salt, add seasonings and continue to fry for another 5 minutes, so that the minced meat is lightly fried. During cooking, constantly stir and knead the minced meat with a wooden spatula so that meat lumps do not form.
Step 4:
Take a cannelloni and fill each pasta tube very tightly with meat filling. Take a small rectangular shape in which you will bake cannelloni, and lubricate it with a small amount of vegetable oil. Put the stuffed pasta tubes into a mold.
Step 5:
Prepare tomato sauce based on bechamel sauce. In a small ladle, first melt the butter, and then fry the flour sifted through a sieve in it, stirring the products with quick movements. Next, start pouring milk in a thin stream and, continuing to knead with a whisk, cook the sauce over medium heat until it thickens. A couple of minutes before the end of cooking the sauce, add the tomato paste and salt, stir and keep the sauce on the stove for another two minutes.
Step 6:
Fill the form with stuffed cannelloni with tomato sauce, cover with foil and put in the oven preheated to 180oC for 30 minutes.
Step 7:
After the specified time, take out the mold, remove the foil, sprinkle cannelloni with grated parmesan and return the mold to the oven again. Continue baking the cannelloni for another 10 minutes.
Step 8:
Put the finished cannelloni on a plate and sprinkle with chopped herbs.
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
In order for the oven to have time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).
Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Garlic - 143 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Herb mixture - 259 kcal/100g
- Cannelloni - 350 kcal/100g
- Minced pork - 263 kcal/100g
