The pasta plates to prepare the cannelloni, depending on the manufacturer, are prepared differently but will not take more than 20 minutes so we will first prepare the vegetables that will take us a long time until they are ready. We cut the garlic and the garlic and the vegetables in very small pieces. In a large pan (we will prepare the entire filling of the cannelloni on it) we put the garlic with a little oil, when they are doaditos we add the onion and let it poach (you know, over medium and covered heat so that it is pointed little by little) . When you are Pochadita we add the peppers and let it cook over medium heat stirring occasionally. Between the onion and the peppers it can take us about 45 minutes until they are ready so do not be scared if you think it takes too long. When the vegetables are at their point we will go to the meat and this is when we can start preparing the pasta plates as indicated by the manufacturer.
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to make cannelloni without bechamel: |
| 400 gr of minced meat. 1 green pepper. 1 red pepper. 1 onion. 1 garlic clut Moscada. Oregano. Salt. Olive oil. |
| ADDITIONAL CHARACTERISTICS: Ideal accompany with red wine |
Ingredients to make cannelloni without bechamel:
2. We will add the minced meat to the pan, salt and pepper, add a little nutmeg and revolve well so that the meat is well released. When the meat changes color we remove the fire mixture and let cool a little.
3. We pass the mixture to a large bowl. We beat the 2 eggs, we add to the mixture of meat and vegetables and we already have the filling of the prepared cannelloni. It only remains to assemble and to the source. At the source where we are going to prepare the cannelloni we put a bit of crushed tomato (enough to cover the base of the source). We preheat the oven to 180ºC.
4. We place the plates of the cannelloni on a cloth and we are putting a little of the filling in them (a couple of teaspoons not very full is more or less the ideal amount so that we are not left little stuffed or the mixture is left by the mixture sides). We be careful with the plate while we are giving the shape of the cannellon and let it rush a few seconds before putting it at the source so that the plate is hit a little and not open. If we prepare a few before putting them at the source, between plate and plate, we will get the necessary time to stick well.
5. Armed and the cannelloni are placing them at the source. We add a little more tomato over (without covering them at all).
6. Add the grated cheese covering them well and finish with a little oregano. We put the source in the oven and leave at 180ºC for 15-20 minutes.
7. Last this time we put to gratin until we see the brown cheese. We know the oven and very carefully not to be burned we can enjoy this delicious dish.
8. You can find many more delicious recipes like this on the OMI blog.
