Canelones

Cannelloni: Delicious rolls filled with meat and béchamel sauce

Cannelloni is a classic Italian recipe that has gained popularity worldwide due to its versatility and delicious taste. These pasta rolls are filled with a savory mixture, covered with a creamy béchamel sauce, and baked until golden and appetizing. Get ready to impress your family or friends with this easy-to-make recipe that delivers spectacular results!

Preparation times:
- Preparation time: 30 minutes
- Baking time: 30 minutes
- Total time: 1 hour
- Number of servings: 4

Ingredients for Cannelloni:
- 12 sheets of cannelloni pasta (4/4 cm diameter)
- 300 g of minced meat (beef, pork, or a combination)
- 1/2 onion (finely chopped)
- 2 tablespoons of tomato paste
- Salt and pepper (to taste)
- 1/2 teaspoon of dried thyme
- 6 slices of cheese (or mozzarella for a creamier taste)
- Olive oil (for frying)

Ingredients for béchamel sauce:
- 2-3 tablespoons of olive oil
- 2 tablespoons of starch or flour
- 1/2 liter of milk
- Delikat or salt (to taste)
- A pinch of nutmeg (optional)

Step by step for preparing Cannelloni:

1. Preparing the filling mixture:
In a pan, add 2-3 tablespoons of olive oil and heat over medium heat. Add the chopped onion and sauté until translucent. Add the minced meat and cook until it browns evenly. Season with salt, pepper, and thyme, then add the two tablespoons of tomato paste. Mix well and let the mixture cool slightly.

2. Preparing the pasta sheets:
If using dry pasta sheets, place them in boiling water for about 5 minutes, then drain and let them cool on a clean towel, being careful not to stick together. If you have fresh pasta sheets, you can use them directly.

3. Preparing the béchamel sauce:
In a saucepan, heat 2-3 tablespoons of olive oil over low heat. Add the starch (or flour) and mix quickly to prevent sticking. Once combined, gradually add the milk, stirring continuously. Bring the sauce to a creamy consistency, adding Delikat and nutmeg to taste.

4. Assembling the Cannelloni:
Preheat the oven to 170°C. In a baking dish, add a quarter of the béchamel sauce and spread it evenly. Fill each pasta sheet with a spoonful of the meat mixture and carefully roll them up. Place the rolls in the dish, then add a teaspoon of tomato paste and the cheese slices on top. Pour the remaining béchamel sauce over, ensuring each roll is well covered.

5. Baking:
Place the dish in the oven and bake for 30 minutes, or until the rolls are beautifully browned on top. The aroma that will fill the kitchen will be irresistible!

Serving suggestions:
Cannelloni can be served warm, accompanied by a fresh green salad or a salad of tomatoes and cucumbers, for a contrast of textures and flavors. Additionally, a glass of dry white wine or a refreshing lemonade perfectly complements the meal.

Possible variations:
If you want to experiment, you can add finely chopped vegetables, such as spinach or mushrooms, to the meat mixture. You can also replace the meat with a mix of ricotta cheese and spinach to create a delicious vegetarian version.

Nutritional information:
Cannelloni are a good source of protein due to the meat, and the béchamel sauce adds extra calcium from the milk. The calories vary depending on the ingredients used, but a serving of Cannelloni contains approximately 400-500 calories. It is a hearty meal, perfect for days when you need energy!

Frequently asked questions:
1. Can I use whole wheat pasta sheets?
Yes, whole wheat pasta sheets are a healthy and delicious choice, providing extra fiber.

2. How can I make the béchamel sauce lighter?
You can use almond or soy milk for a vegan version, and instead of oil, you can use margarine.

3. Can I freeze Cannelloni?
Yes, Cannelloni can be frozen before baking. Make sure they are well covered to avoid absorbing odors from the freezer.

Enjoy this delicious dish and turn every meal into an unforgettable culinary experience! Cannelloni are not just a dish, but a way to gather family and friends around the table, sharing moments of joy and good spirits.

 Ingredients: we need to make this recipe with: 12 sheets of dough with a diameter of 4/4 cm, béchamel, and a filling composition. The composition: we make it with 300 grams of minced meat that is fried with half an onion until browned. We add salt, pepper, thyme, and two tablespoons of tomato paste, then set aside. The sheets: in my case, I bought them from the company 'el pavo'; I soaked them in boiling water for 5 minutes, then took them out, drained them, and set them aside (each sheet must be placed separately to avoid sticking together). The béchamel: in a small pot with 2-3 tablespoons of heated oil, we put 2 tablespoons of starch (or flour) and stir quickly to avoid sticking, then immediately add milk (we need 1/2 liter) gradually while stirring, add seasoning and nutmeg (powder) and let it simmer, adding milk from time to time until it thickens like a sauce.