learn how to make homemade meat cannelloni and very tasty, from the filling to the bechamel. I am not going to lie to you, it is a somewhat elaborate dish, but they are so delicious that you will not regret the time you spend in the kitchen.
This dish brings back great memories, because it is about the cannelloni recipe that my mother prepared at home when we were little. It is very easy to do, but it takes a while. That’s why I usually prepare them in quantity and freeze some servings. The joy that comes from opening the freezer and having this delicacy ready to eat is priceless.
The secret for the stuffed cannelloni to come out luxurious is that they remain juicy and do not dry out during gratin. Part of that juiciness is provided by the tomato sauce, better if it is homemade. It is also important not to overcook the stuffing meat, as well as cover them with a light bechamel sauce. This should provide creaminess but without being too heavy.
I’m starting to salivate just thinking about how rich they were, so right now I’ll explain how to make meat cannelloni.
Ingredients to make homemade meat cannelloni. Quantities for 20 units
- – FOR THE FILLING –
- 400 g of beef
- 200 g pate
- 300 ml of homemade tomato sauce
- 1 large onion
- 2 cloves of garlic
- splash of white wine
- 20 plates of cannelloni
- extra virgin olive oil
- Pepper
- Salt
- — FOR THE BECHAMEL —
- 700 ml of whole milk
- 60g of butter
- 60g of flour
- nutmeg
- Salt
- — FOR A GRATIN —
- 100 g of grated cheese that melts well
How to make cannelloni stuffed with meat
Prepare the filling
- start with cut the onion into brunoise. Also bite the garlic cloves well finished.
- poach these ingredients in a frying pan where you will have thrown a splash of olive oil. Make sure the pan is wide, because a lot of stuffing comes out. Cook them for 15 minutes or so over low heat. Incorporate a bit of sal to help the onion sweat.
- Turn up the heat a bit Add the white wine. Wait a minute for the alcohol to evaporate add the minced meat. Cook it until you only see some undone bits. It is not advisable to overcook the meat.
- Add the pate and 5 or 6 tablespoons of fried tomato. Season with salt and pepper and reserve the cannelloni filling.P
- repare the cannelloni filling
- Avoid overcooking the stuffing to make it juicy
Prepare the bechamel
- In a saucepan or frying pan, put melt the butter. Be careful because it burns easily.
- Add the flour and cook it for a couple of minutes or so. It shouldn’t taste raw, but it shouldn’t be over-roasted either, since bechamel is a sauce that should be white. This preparation is called red.
- Now, little by little, go adding the milkwhich will be hot. This is a good trick to avoid lumps. While you add the milk, stir vigorously with a whisk.
- You will need to get a light consistency bechamel. If you see that it is too liquid you can keep it on the fire a little longer.
- Finally add the nutmeg and fix the point Salt.
- Brown the butter and add the flour
- Add the milk little by little until you obtain a light bechamel. Season with nutmeg and salt
Fill the cannelloni and gratin
- Cook the cannelloni in abundant water with salt and following the instructions on the package. Stir occasionally so they don’t stick together.
- When they’re ready, have them on a damp cloth. This way you prevent them from drying out while you fill them.
- Now put a little stuffing on each plate and roll it up. They should not be too full, because you will not be able to close them, nor should they be short of meat. As you make them, you will calculate the right amount of filling.
- Find an oven-safe dish and spread a cap of bechamel in the background. About her place the cannelloni with the joint area down, so that they do not open.
- After spread a thin layer of tomato sauce and, on it, pour the rest of the bechamel. Finally top with grated cheese.
- Gratin in the oven until you see that the surface is golden. In general, to gratin a food you have to put it on the upper level of the oven, but that depends on each model. The important thing is that the surface is toasted without burning.
- Serve them fresh and warm.
- Cook the cannelloni plates and fill them
- Place the cannelloni in a bowl with alternate layers of bechamel sauce and fried tomato. Sprinkle grated cheese on top.