The Canelones or Emcannelloni/EM in Italian is an emblematic dish of Italian cuisine. It is a thin paste that is usually stuffed with what is desired and rolled in cylinder. Interestingly it is not in Italy where this type of recipe is most consumed, in Catalonia, for example, it constitutes one of its most traditional dishes. Keep reading and learn to make these veal, chicken and pork cane.
| 🚻 5 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make veal, chicken and pig: |
| 12 units of lasaga leaves 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 pasta 150 grams of wheat flour 350 milliliters of whole milk 100 grams of Parmesan cheese 1 pinch of salt 1 pinch of pepper |
| ADDITIONAL CHARACTERISTICS: expensive cost, |
Ingredients to make veal, chicken and pig:
1. The first step to make this recipe is to prealist the ingredients of our homemade cannelloni.
2. First we are going to make the Bechamel sauce, which is very simple to perform. 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 helmets and let sail.
3. Add the wheat flour and let it take a golden color so that our Bechamel sauce takes this color. It is important to integrate the onion and the flour, add salt, pepper and a little garlic pasta to taste. Once you consider, add the milk and let it be thickened, for this let it boil for a few minutes until you take a thick consistency and reserve.
4. Take a pan over medium heat and add some olive oil, add the three chopped meats in medium boxes with a little salt and pepper to taste. Sofrielos to perform the filling of our homemade cannelloni.
5. Add some oregano or thyme (any grass you want) to give an additional touch to our preparation. Once you consider that the meats are at a medium cooking point remote them of the fire and reserve them.
6. cook the lasagna leaves in hot water and reserve them. Take the lasagna leaves to a table and add with a spoon a little of the meats to fill the homemade cannelloni.
7. Role very carefully and pressure so that the filling is well in the cylinder and is not going to leave when we are located our recipe.
8. Add in each of the refractories a little bechamel sauce that we had reserved and above Parmesan cheese to taste, I added some pecorino cheese on top to give it a special touch and taking advantage of this ingredient left me a past recipe. It has gratin the cannelloni in the oven for about 10-15 minutes at approximately 180ºC.
9. Serve the veal, chicken and pork cane bathing with the sauce on top and decorating with some green salad to the taste of our preparation. If you want more cannelloni recipes and you have any comments or restlessness, write us. Enjoy this delicious recipe!
