Cannelloni
Ingredients
4 persons
- June 1st
- 2 cloves of garlic
- 1 stalk celery
- 1 large carrot
- 1 teaspoon ELVEA Doppio Concentrato
- 1 also fresh herb bundle
- 0.5 glass of red wine
- olive oil
- 400 milliliter ELVEA Passata Rustica
- 2 tablespoons butter
- 3 tablespoons flour
- 2 cl milk
- 125 grams of cheese (Emmental)
- 1 teaspoon nutmeg
- 10 cannelloni tubes
- pepper
- salt
- 2 teaspoons oregano
- 300 grams of minced meat
- 50 grams of parmesan cheese
- fresh basil
Preparation
-
1
Cut the garlic, onion, celery, and carrot into pieces. Put them in the blender with the tomato paste and blend into a fine paste. Put a splash of olive oil in a saucepan and sauté the vegetable paste over low heat so that all the flavors are released. Add the bouquet garni. Deglaze with red wine and let it reduce by half. Then add the passata and let it simmer for half an hour. If you make the sauce the night before, it will be even better!
-
2
Melt the butter in a saucepan. Add the flour and stir well until you have crumbs. Deglaze with the milk and stir until you have a thick sauce. Add the (Emmental) cheese. Season with salt, pepper, and nutmeg.
-
3
Season the minced meat with oregano, pepper, and salt. It is very important that you knead and mix the minced meat well. That way it stays juicy because the fat is well distributed. Fill the tubes with a teaspoon or by pushing a small mound in with your hand until they are full.
-
4
Cover the bottom of the baking dish with a layer of tomato sauce. Place the tubes in it and pour the white sauce over them. Top with the parmesan cheese and place in a 200-degree oven for 20-25 minutes (see packaging). Finish with basil.
