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We prepare the filling:

1. Peel an onion, wash it and finely chop it. We clean the carrots, wash them and cut them into small cubes.

2. Put a pan on the right heat. When it is hot, put the olive oil and add the carrots together with the onion. Leave to harden.

3. Mix the beef with the sausage meat and put it in the pan with the vegetables, mixing well. Add the salt and leave until the meat has changed color.

4. Then add the wine, mix and leave for about 10 minutes.

5. Turn off the heat and when the meat has cooled, add the eggs and mushrooms (drained from the canned oil). Mix and season everything with salt and pepper.

We prepare the tomato sauce:

1. Put a pan on the right heat. When it has heated, put the oil and the garlic clove and leave it until it has changed color, then take it out and throw it away.

2. Add the tomato juice, salt and pear and simmer until the sauce reaches the desired consistency.

We prepare the Bechamel sauce:

1. Put a bowl on low heat. Put the butter and let it melt.

2. Add all the flour and mix continuously until the mixture turns a slightly golden color.

3. Pour the milk little by little, stirring constantly each time.

4. Put salt and nutmeg, mix and let it simmer until the consistency is dense.

5. Cover with plastic wrap.

Place cannelloni in the pan:

1. Take an oven tray and place a layer of Bechamel sauce and a layer of tomato sauce.

2. We fill cannelloni with meat and mushroom filling and place them in the tray next to each other.

3. Pour the Bechamel sauce over the entire surface over the cannelloni, then the tomato sauce and sprinkle with Parmesan.

4. Put the tray in the oven heated to 190 degrees for 30 minutes.

5. When the cannelloni are ready, leave for 10 minutes then serve hot.