Gratinated cannelloni with ricotta and beef
Ingredients
4 persons
- 80 grams of walnuts
- 500 grams of minced
- 2 handfuls of ricotta
- 8 tablespoons grated Parmesan cheese
- rectangular pasta sheets
- pepper
- salt
- olive oil
- 400 grams of red onions
- 100 milliliters finely chopped
- 800 grams of beef tenderloin
- 260 milliliters white wine
- ELVEA Cubes
- water
- lemon thyme verse
- pepper
- salt
- olive oil
- grated Parmesan cheese
Preparation
-
1
Toast the walnuts briefly in a dry pan. In a bowl, mix the ricotta with the grated Parmesan cheese and the walnuts. Season with pepper, salt, and a drizzle of olive oil. Put the mixture into a piping bag.
-
2
Lay the pasta sheets on a cutting board. Spread some of the ricotta mixture on them and carefully roll them up. Seal the sheets with a little water.
-
3
Slightly moisten a baking dish with a little water and place the cannelloni in it. Grate some more Parmesan cheese over it and place the cannelloni in a preheated oven at 220 degrees Celsius for 6 to 7 minutes.
-
4
Sauté the onion in a splash of olive oil over heat. Add the beef tartare, cook briefly, and deglaze with a splash of white wine. Then, pour in the diced tomatoes and water.
-
5
Season the sauce with pepper, salt, and lemon thyme. Let it simmer gently over low heat.
-
6
In collaboration with njam!
-
7
Recipe by Peppe Giacomazza, as seen in ‘In the Mix 6’
-
8
Photos of Kaat Bosch
