The meat cannelloni They are, without a doubt, the most popular. In Bezzia we do not resist them. Covered with a soft bechamel and gratined to achieve that golden surface so characteristic of this dish, we think they are a great proposal for the whole family.
En Bezzia We have offered you original proposals to fill this wide rectangular pasta, like that of hake and prawns with piquillo sauce that we suggested in summer. That does not mean that we renounce the traditional. Why give up if with seasonal ingredients like the nuts, can we create dishes like this?
Preparation time: 55 min.
Difficulty: Media
Rations: 3-4
Ingredients
- 12 plates of cannelloni
- 100 g. chicken breast
- 120 g. minced beef
- 1 garlic clove
- 1 / 2 cebolla
2 whole, peeled, canned tomatoes - 50 g. walnuts
- 1/2 glass of white wine
- 1 slice of bread
- 1 glass of milk
- 50 g. grated cheese
- Butter
- Olive oil
- Sal Island
- Pepper
For the bechamel:
- 500 ml. milk
- 40 g. of butter
- 40 g. Of flour
- 3 walnuts
- Pepper
- Sal Island
Step by step
- In a wide frying pan, sauté with a tablespoon of oil, the onion and the finely chopped garlic.
- Then add the chicken and beef chopped. Sauté until they change color and then add the wine and grated tomato. Lower the heat and let the liquid evaporate.
- Meanwhile, soak in a glass of milk, a slice of stale bread.
- Add the bread soaked in milk and the 50 g. of walnuts to the filling and salt and pepper.
- Follow the manufacturer's instructions for cook the cannelloni plates. It is usually enough to cook them in plenty of salty water for 10 minutes and then remove them to a bowl with cold water, before placing them on a slightly damp cloth to release the excess water.
- Fill the cannelloni, placing a tablespoon of filling in the center of each plate and rolling them until closed. Place them on a baking dish brushed with oil or butter.
- Prepare the bechamel. To do this, melt the butter in a pan, add the flour and stir well with a few rods for a few minutes to remove lumps. Add the milk little by little, continuing to stir with the rods. When it has thickened, season and add the three grated walnuts.
- Pour the béchamel sauce over the cannelloni. Grate the cheese on top, Place three manqtequilla nuts on it and gratin at 200º until the surface of the cannelloni begins to brown.
