How to stuff cannelloni - a recipe with different fillings

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Italian cuisine is famous for its passion for pasta. We can say that this dish - in all its varieties - simply suppresses the mass character of the culinary of this country. Not without reason, sarcastically, ironically, mockingly or friendly - as you like to interpret - Italians are called pasta.

However, we must give them their due - from their "paste" they create culinary masterpieces, which are then borrowed without a twinge of conscience by all countries (even those whose residents tease Italians with disdain).

Delicacy: very simple

Many Italian dishes are almost impossible to reproduce the inhabitant of other countries. It seems that there are no difficulties - and at the same time, our compatriots are hardly able to cook a believable lasagna. Unless on a ready-made basis (for Italiansit's the same as for us to buy Olivier in a seedy store).

It gets a little easier when you decide to stuff the cannelloni. Without a doubt, this is a purely Italian dish, and (which is very important) you have to try hard to spoil it. But at the same time, there are blanks that are exactly the base; you are a cooking partner, not a pathetic plagiarist.

Instructions for beginners

Thanks to all that helped us in this matter - now it is not a problem to buy the base for this delicious dish. To stuff cannelloni, you first need to buy them. It doesn't hurt to know exactly what it is. So, look for special pasta that looks like tubes about ten centimeters long and at least two in diameter. Otherwise, stuffed cannelloni pasta will not work for you; you cannot push the filling into narrower holes. In today's supermarkets, such a paste is sold freely; and if you are not very limited in funds, look for the Italian one. It is more expensive, but does not cause problems with sticking, overcooking or insufficient diameter. Stuffing cannelloni of Italian origin is a real pleasure.

For beginners in culinary business

For those who have never done this, it is better to start with the simplest. For example, try to cook cannelloni stuffed with minced meat (sorry for the tautology). For this dish, in addition to the pasta itself, you will need a pound of minced meat (meat - to your taste), an onion, and red; a tablespoon of sage (if dry; fresh - 2 times more);about 50 g of bread crumbs, and fresh; 1 egg and a little olive oil - and that's just the filling. For the sauce (and stuffed cannelloni with bechamel sauce are made much more often than with tomato sauce), you will need half a liter of milk, a piece of butter, three tablespoons of flour (not tea at all) and a glass of heavy cream.

Cooking: painstaking but quick

Oil is heated in a frying pan, onion is fried, sage and minced meat are added, after which a quarter of an hour is cooked. When it cools down, crumbs, an egg and seasonings are added. At this time, the sauce is made: butter, milk, flour, relying spices are combined and slowly heated until boiling with stirring. Then the cream is added - and the bowl is left alone.

The filling is pushed into each tube. The main principle: when you start stuffing cannelloni, you must first boil them so that they do not tear, and then do not overdo it, otherwise the pasta will become sour and tasteless. The tubes are laid out on a baking sheet, poured with bechamel on top, sprinkled with cheese - and baked for forty minutes until they become golden.

If your store does not have cannelloni

Don't despair! Maybe he specializes in climbing. Her sheets are quite suitable as an alternative, although it will take a little longer to suffer. It’s just that the layers are cut into three strips in width, into which you will wrap the filling. If the lasagna came across dryish - lay out the minced meat and wait five minutes. The sheets will soften, and it is not difficult to wrap the cooked "sausage"will make up. In this way, stuffing cannelloni is no worse than stuffing pasta - yet both bases are conceived by Italians and are suitable for any of their dishes.

The stuffing is more difficult

Quite good for a post if you agree not to be too picky about the ingredients of the dough for the pasta itself (probably includes eggs). However, not even for fasting people - a very tasty dish, although there is no meat.

The filling includes 800 g of mushrooms, and for more deliciousness it is better if they are of several types; onion; some garlic. Attention! Problem! Truffle, even one, but it's better to get it. You will also need 2 tablespoons of flour (this is no longer a problem), half a liter of milk, two tablespoons of roasted hazelnuts, spices.

Prepared mushrooms are cut very finely, just as finely - onions, garlic and nuts, and truffle - slices. First, onions and garlic are fried in olive oil, then mushrooms are added, and everything is stewed together for about five minutes. Truffle is introduced, parsley and a few spoons of bechamel are added. Welded tubules are filled with cooled stuffing (without busting) and put in the oven. This way stuffed cannelloni baked with cheese is tastier, so do not be lazy to sprinkle parmesan along with nuts. Truffle in a small amount is also good to leave for decoration. Delicious, although in the opinion of our compatriots, and a bit complicated.

Options for fillings and additions

In addition to bechamel, tomato sauce is also often used - italso popular in Italian cuisine. Moreover, if bechamel has a rather strict recipe for cooking from a very limited number of ingredients, then in tomato they use what “fell on the soul” - mushrooms, and all the variety of spices, and a large assortment of herbs. The main thing at the same time is not to overdo it with aroma, so as not to clog the smell of the filling.

It is no less interesting to invent how to stuff cannelloni: there are almost no restrictions. The recipe for such pasta stuffed with eggplant is widely known, and experts believe that it is one of the best. It should be remembered that such stuffed cannelloni baked with cheese tastes better than without it.

No less interesting are Italian pasta stuffed with cottage cheese. The secret lies in the fact that the fermented milk product must be thoroughly mixed with greens and an egg - the latter ensures a very accurate packing of the filling into tubes. Further - traditionally: bechamel - cheese - oven. Those who have tried it are absolutely delighted.

Very good fish cannelloni. But their preparation has several nuances. First of all, the fish fillet is cut into long but thin slices, which are carefully inserted into the tubes. The sauce, again, is not exactly bechamel. The yolks of 3 eggs with two tablespoons of dry white wine are beaten in a water bath, while ghee is slowly poured into the mass (a total of 100 g). After removing from the burner, everything is s alted, peppered, flavored with lemon juice and cream is added. Stuffed pasta is poured with the resulting sauce, sprinkled with cheese and baked for about a quarter of an hour.

As you can see, cooking fish cannelloni is not so easy, but the result is worth it.

For multicooker fans

Fans of this kitchen gadget claim that it reveals an Italian dish from a completely unexpected side. The most successful filling is considered to be mixed minced meat - pork and beef. In principle, the preparatory stage or the way how to stuff cannelloni is no different from the usual tradition. But further cooking is exclusively exclusive.

Instead of the classic bechamel, small pieces of onion are fried in the baking mode for no more than 5 minutes. Then the same small pieces of garlic go to them - for another three minutes. Next came skinless tomatoes (and also very small cut) plus another five minutes.

Sour cream, tomato paste and boiling water are combined in a separate container. Pasta with filling, roasting is placed in the bowl of the unit, and sauce is placed on top. It should almost completely cover the content. To finally bring the stuffed cannelloni to readiness, the “Pilaf” mode is turned on in the slow cooker. If it often makes the bottom of the dish burnt, you can replace it with the "Baking" mode (limit it to forty minutes).

As you can see, the desired can be achieved in different ways and with different content. It would be a desire to eat delicious!