Cannelloni or cannelloni in Italian is an emblematic dish of Italian cuisine. It is a thin paste that is usually filled with whatever is desired and rolled into a cylinder. Curiously, it is not in Italy where this type of recipe is consumed the most, in Catalonia, for example, it constitutes one of its most traditional dishes. Keep reading and learn how to make these beef, chicken and pork cannelloni.
Contents
Ingredients to make beef, chicken and pork cannelloni:
- 12 units of lasagna sheets
- 200 grams of pork
- 200 grams of Chicken
- 150 grams of Veal
- 1 pinch of oregano
- 2 units of white onion
- 1 pinch of garlic paste
- 150 grams of wheat flour
- 350 milliliters of whole milk
- 100 grams of Parmesan cheese
- 1 pinch of salt
- 1 pinch of Pepper
How to make Beef, Chicken and Pork Cannelloni:
- The first step to make this recipe is to prepare the ingredients for our homemade cannelloni.
- First we are going to make the béchamel sauce, which is very simple to make. The first thing we do is bring a pot over medium heat with a tablespoon of sunflower oil, once hot add the white onion in pieces and let it fry.
- Add the wheat flour and let it take on a golden color so that our béchamel sauce takes on this color. It is important to integrate the onion and flour, add salt, pepper and a little garlic paste to taste. Once you consider, add the milk and let it thicken, for this, let it boil for a few minutes until it takes a thick consistency and reserve.
- Bring a frying pan over medium heat and add a little olive oil, add the three minced meats in medium squares with a little salt and pepper to taste. Fry them to make the filling of our homemade cannelloni.
- Add a little oregano or thyme(any herb you want) to give our preparation an additional touch. Once you consider that the meats are at a medium cooking point, remove them from the heat and reserve them
- Cook the lasagna sheets in hot water and set them aside. Take the lasagna sheets to a table and add a little of the meat with a spoon to fill the homemade cannelloni.
- Roll up very carefully and applying pressure so that the filling fits well in the cylinder and does not come out when we are plating our recipe.
- Add a little béchamel sauce that we had reserved in each of the refractories and on top of it Parmesan cheese to taste, I added a little pecorino cheese on top to give it a special touch and taking advantage of the fact that this ingredient was left over from a past recipe. Bring the cannelloni au gratin in the oven for about 10-15 minutes at approximately 180ºC.
- Serve the beef, chicken and pork cannelloni bathing with the sauce on top and decorating with some green salad to taste of our preparation.
