Meaty Cannelloni Recipe
Chicken Beef And Pork Cannelloni Recipe
Ingredients Of Meaty Vege Cannelloni Recipe:
Serves 4 pax
- 4 tbsp. olive oil
- 2 onions, finely chopped
- 1 carrot, finely chopped
- 3 garlic cloves, crushed
- 2 ripe Italian plum tomatoes, peeled and finely chopped
- 250g minced (ground) chicken
- 135g minced (ground) beef
- 135g minced (ground) pork
- 2 ½ tbsp. brandy
- 2 tbsp. butter
- 6 tbsp. double (heavy) cream
- 16 dried no pre-cook cannelloni tubes
- 75g freshly grated Parmesan cheese
- Salt and ground black pepper
- Green salad, to serve
For the sauce:
- l/4 cup butter
- l/2 cup plain (all-purpose) flour
- 850ml milk
- Freshly grated nutmeg
Cooking Method Of Meaty Vege Cannelloni Recipe:
Heat the oil in a pan, add the onion, carrot, garlic, and tomatoes and cook over a low heat, stirring, for about 10 minutes.
Add all the minced meats to the pan and cook gently for about 10 minutes, stirring frequently to break up any lumps. Add the brandy, increase the heat and stir until it has reduced, then add the butter and cream and cook gently, stirring occasionally, for about 10 minutes. Allow cooling.
Preheat the oven to 190C. To make the white sauce, melt the butter in a medium pan, add the flour and cook, stirring, for 1 to 2 minutes. Add the milk a little at a time, whisking vigorously after each addition. Bring to the boil and cook, stirring, until the sauce is smooth and thick. Grate in fresh nutmeg to taste, then season and whisk well. Remove the pan from the heat.
Spoon a little of the white sauce into a baking dish. Fill the cannelloni tubes with the meat mixture and place in a single layer in the dish. Pour the remaining white sauce over them, then sprinkle with the Parmesan cheese. Bake for 35 to 40 minutes, or until the pasta is tender when pierced with a skewer. Allow the done Cannelloni Recipe to stand for 10 minutes before serving with a green salad.
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