Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Simple | 6 | 140 minuti |
Ingredients
| 250 g | cannelloni |
| 1 L | tomato passata Sterilgarda |
| 500 g | minced meat |
| 2 | eggs |
| 50 g | parmesan |
| 250 mL | bechamel Sterilgarda |
| q.b. | salt |
| q.b. | pepper |
| q.b. | oil |
| 500 g | mozzarella |
Preparation
- Pour the Sterilgarda tomato passata into a pot with a drizzle of oil, add salt, and cook for about twenty minutes.
- Place the minced meat in a bowl. Add the eggs, half of the Parmesan cheese, salt, and pepper, and mix until you get a smooth, even mixture.
- In a pan, brown the minced meat in a bit of oil. Once it's cooked, deglaze with white wine. Turn off the heat and add the diced mozzarella, a ladle of tomato sauce, and a ladle of Besciamella Sterilgarda. Stir the filling until it becomes smooth and even.
- Blanch the cannelloni pasta for 3-4 minutes in a pan with boiling salted water, to which you’ve added a drizzle of oil (to prevent the cannelloni from sticking).
- Lift the cannelloni from the water with a slotted spoon and place them on a dry cloth. Using a teaspoon, stuff each cannellone with the meat filling, then arrange them side by side in a baking dish coated with tomato purée.
- Cover the cannelloni with the remaining sauce, add the Besciamella Sterilgarda, and finally sprinkle with grated Parmesan cheese.
- Bake the dish of meat cannelloni at 180°C (350°F) for about 30 minutes.
Bring the water to a boil in a pot and add salt. Gradually add the cornmeal, stirring with a whisk. Cook the polenta until it becomes firm. Let it cool, ...
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