For the Bechamel: In a mango peeol throw two tablespoons of butter and melt over low heat, add the two tablespoons of flour and remove until the flour is well wet with the butter.
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| Ingredients to make Canelones: |
| For 2 people :: 300 gr. of minced pork 1 liter of boiled milk 2 tablespoons of current flour 100 gr. from butter 1 can of foie gras small 5 plates of cannelloni 1 copita of brandy or jerez dry 1 small onion mince 50 gr. of grated cheese salt a click of ground white pepper a very small pinch of ground nutmeg. |
Ingredients to make Canelones:
2. Take some hot milk and remove, add and remove the milk until you get the desired consistency.
3. Sazonar with salt, pepper, nut and mosque, keep stirring and boil for a few minutes, while stirring.
4. Save. For the filling:
5. Take a large tablespoon of butter in a pan, put it on the fire and melt it, add the onion and sauté 5 minutes, add the minced meat, keep stirring, with a fork to chafando the folds of meat, season with salt and pepper and pepper nutmeg, keep stirring.
6. When the meat is well safrita and loose, throw the brand of brandy and fry two or three more minutes.
7. Remove from heat.
8. Open the foie gras silver and turn it inside the pan with the meat, throw two tablespoons of bechamel and remove until everything is well mixed.
9. Save.
10. Assembly of Loa Canelones:
11. In a pot with sufficient capacity so that the cannelloni can boil comfortably, fill it up to half water, a little oil and a salt pin.
12. When it boils, throw the cannelloni one by one, they will not stick.
13. With a spatula remove them and let cook for 10 minutes.
14. When cooked, cool them under a good stream of cold water.
15. Take them out of the pot and place them on a canvas to dry and separated.
16. Put some filling in each and wrap them as if it were a cigarette.
17. In an oven tray, place the cannelloni and put the bechamel on top to cover them well.
18. Sprinkle with grated cheese and baked.
19. Serve very hot.
