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Cannelloni alla bolognese

Cannelloni alla bolognese



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First we prepare the ragù sauce:

Finely chop the vegetables and put them with 4-5 tablespoons of olive oil in a pot with a thick bottom. evaporate, then add tomato puree, tomato cubes and 700 ml of water.

Let it simmer, stir from time to time, until it decreases (about 11/2 -2 hours), and at the end we add salt and pepper, add a bay leaf and let it boil for another 5-10 minutes, after which we set aside.

When we have the ragu sauce ready, the rest of the prepared ingredients we start with the bechamel sauce:

melt the butter in a thick-bottomed pot, then add the flour, leave until it starts to change color, then add the milk and stir constantly so as not to make lumps. Let it simmer until it thickens, then add salt, pepper and nutmeg.

Assembly:

We take 6-7 tablespoons of ragù sauce and mix them with 7-8 tablespoons of grated Parmesan cheese.

Grease a pan with bechamel sauce and a little ragout.

With the above composition we fill cannelloni and place them in the tray.

Mix the remaining bechamel sauce with ragù sauce and put over the cannelloni in the pan, then sprinkle the 150 gr grated Parmesan cheese.

Bake in the oven at 200 ° for 35-40 minutes (until nicely browned), then let it cool for 10 minutes.

We serve it warm with more appetite.



RAGU ALLA BOLOGNESE

Ragu alla bolognese is a meat sauce very common in Italian cuisine. It is used in the preparation of lasagna, it can be served with pasta or cannelloni. It is cooked as follows.

INGREDIENT (5 pers.): ESTIMATED TIME & # 8211 60 min

mixed minced meat (pork and beef) & # 8211 500 gr
tomato juice & # 8211 750 ml & # 8211 1l
onion -1 pc.
carrot & # 8211 1 pc.
celery & # 8211 1 strain
white wine & # 8211 100 ml
oil & # 8211 4-5 tablespoons
sugar & # 8211 1-2 teaspoons
salt, pepper, cloves (2-3 optional)

Finely chop the onion, grate the carrot and cut the celery stalk into rounds.

Put the vegetables in oil (over medium-low heat), then add the minced meat.

Stir periodically until the meat changes color and pour 100 ml of white wine into the pan (this is done to reduce the acidity of the tomato juice).

Now add the tomato juice, salt, pepper, add the cloves and sugar, mix and keep on low heat covering with a lid (do not forget to stir periodically).

Tradition wants the sauce to boil for 2 hours from this moment, but contemporary housewives due to lack of time reduce this time to 30-40 minutes (during this time the meat will be ready anyway). If during boiling the liquid in the sauce drops too much we can add tomato juice or a little boiled water.
We can keep the sauce in a container (or in a glass jar) in the refrigerator for 4-5 days. Some housewives divide the sauce into portions, put it in special plastic bags and put it in the freezer. In this way ragu can be stored for up to about 3 months.
Ragu alla bolognese made on weekends and kept in the fridge can save us during the week & # 8211 taken out of the fridge can & # 8222drege & # 8221 pasta (which boils on average 10 minutes), so the time spent in the kitchen after a day of work is reduced considerable.


What are cannelloni and how did they appear?

Cannelloni are baked in the oven pasta rolls filled with various products and covered with sauce. The filling can be varied & # 8211 minced meat, cheese, vegetables, seafood. The sauces used for this very tasty dish are usually are tomato and béchamel.

The name cannelloni is thought to come from the word cane, which translates from Italian as repeat. The tubes are made of durum wheat flour, and no eggs are usually added to the dough. The diameter of the rolls is 2-3 cm and their length is about 10 cm.

Cannelloni are younger than most types of pasta. Like any popular culinary product , it has a history that dates back to the early 20th century. to put some stuffing on it and finally stick it with sticks so that it doesn't develop.

Culinary historians judge the later appearance of cannelloni by the fact that the father of modern Italian cuisine Pellegrino Artuzi did not mention them in his works until his death in 1911. Several recipes for cannelloni appear only in the cookbook The talisman of happiness of the famous Roman writer Ada Bonnie, published in 1929.


Cooler

Another typical Italian recipe, effective and very tasty, which can be found in different variants, according to everyone's imagination.

The proposed recipe is based on Bolognez sauce.

Total preparation time: an hour and a half, of which 30 minutes baking.

Utensils / Cookware:

Ingredient:

  • 12 cannelloni (you can find them on the market under different brands, in the pasta districts)
  • 400 g Bolognese sauce
  • 800 g Béchamel sauce
  • 150 g grated Parmesan or cheese
  • 50 g of tomato sauce
  • 30g butter

Bring water with a little salt to a boil, and when it has boiled, add cannelloni and let it boil for only half the normal cooking time.

Then remove the cannelloni and cold under a stream of cold water, then put them on a clean napkin to drain.

When they have drained and cooled, fill them well with the Bolognese sauce, which must be very dense.

Grease the pan well with butter, put a thick layer of Béchamel, then place cannelloni next to each other, cover with grated Parmesan and the rest of Béchamel, pour the tomato sauce and put them in the preheated oven at 180 & # 8211 200 ° C, for about 30 minutes, until a golden crust forms.

According to everyone's imagination, these cannelloni can be prepared either as a main course, or as an appetizer, or as a dessert, depending on the filling and can be filled with almost any meat, vegetable, cheese, cream, fruit, etc.


Cooler

Another typical Italian recipe, effective and very tasty, which can be found in different variants, according to everyone's imagination.

The proposed recipe is based on Bolognez sauce.

Total preparation time: an hour and a half, of which 30 minutes baking.

Utensils / Cookware:

Ingredient:

  • 12 cannelloni (you can find them on the market under different brands, in the pasta districts)
  • 400 g Bolognese sauce
  • 800 g Béchamel sauce
  • 150 g grated Parmesan or cheese
  • 50 g of tomato sauce
  • 30g butter

Bring water to a boil with a pinch of salt, and when it has boiled, add cannelloni and let it boil for only half the normal cooking time.

Then remove the cannelloni and cold under a stream of cold water, then put them on a clean towel to drain.

When they have drained and cooled, fill them well with the Bolognese sauce, which must be very dense.

Grease the pan well with butter, put a thick layer of Béchamel, then place cannelloni next to each other, cover with grated Parmesan and the rest of Béchamel, pour the tomato sauce and put them in the preheated oven at 180 & # 8211 200 ° C, for about 30 minutes, until a golden crust forms.

According to everyone's imagination, these cannelloni can be prepared either as a main course, or as an appetizer, or as a dessert, depending on the filling and can be filled with almost any meat, vegetable, cheese, cream, fruit, etc.


RAGU ALLA BOLOGNESE

Ragu alla bolognese is a meat sauce very common in Italian cuisine. It is used in the preparation of lasagna, it can be served with pasta or cannelloni. It is cooked as follows.

INGREDIENT (5 pers.): ESTIMATED TIME & # 8211 60 min

mixed minced meat (pork and beef) & # 8211 500 gr
tomato juice & # 8211 750 ml & # 8211 1l
onion -1 pc.
carrot & # 8211 1 pc.
celery & # 8211 1 strain
white wine & # 8211 100 ml
oil & # 8211 4-5 tablespoons
sugar & # 8211 1-2 teaspoons
salt, pepper, cloves (2-3 optional)

Finely chop the onion, grate the carrot and cut the celery stalk into rounds.

Put the vegetables in oil (over medium-low heat), then add the minced meat.

Stir periodically until the meat changes color and pour 100 ml of white wine into the pan (this is done to reduce the acidity of the tomato juice).

Now add the tomato juice, salt, pepper, add the cloves and sugar, mix and keep on low heat covering with a lid (do not forget to stir periodically).

Tradition wants the sauce to boil for 2 hours from this moment, but contemporary housewives due to lack of time reduce this time to 30-40 minutes (during this time the meat will be ready anyway). If during boiling the liquid in the sauce drops too much we can add tomato juice or a little boiled water.
We can keep the sauce in a container (or in a glass jar) in the refrigerator for 4-5 days. Some housewives divide the sauce into portions, put it in special plastic bags and put it in the freezer. In this way ragu can be stored for up to about 3 months.
Ragu alla bolognese made on weekends and kept in the fridge can save us during the week & # 8211 taken out of the fridge can & # 8222drege & # 8221 pasta (which boils on average 10 minutes), so the time spent in the kitchen after a day of work is reduced considerable.


Method of preparation

Pasta with goat cheese, spinach and chilli

1. Boil the pasta in boiling salted water. . 2. Heat the oil in a pan

Tortellini with yogurt and ham sauce

Boil the tortellini in salted water for 10 minutes (introduce them when the water boils). ham


How are they prepared?

There are two ways to get the tubes themselves, which are then filled and baked. The original cannelloni are actually leaves similar to a lasagna blank, which are then rolled into rolls. There are also ready-made tubes, which are already available in our large stores.

Homemade cannelloni are prepared by first kneading the dough from durum wheat flour. It is ground into a thin sheet and cut into rectangles of the same size, which must be scalded.

You can soak several leaves at once for 2-3 minutes in salt water. As with other types of paste, you must remove them from the boiling water while they are still in a state of al dente, t. f. not to be completely cooked. Then spread them out on a clean damp cloth.

Now it's time for the stuffing. There are many options and you can choose between meat, fish and meatless stuffing different combinations. Meats, for example, can be minced meat, chicken, bacon, smoked and others.

From the cheese are often used ricotta, mozzarella, melted cheese, which are combined with spinach, leeks, green onions or other vegetables. Among the products used are also cream, eggs, walnuts, pine nuts, basil, oregano and other spices. Completely vegan variants with broccoli, mushrooms, cauliflower, etc. are also possible.

The filling you have already chosen is placed on the long side of the dough sheet, if you have adopted this option. Rolls are rolled and arranged in a tray.

Top with tomato sauce or béchamel and put in the oven. The sauce should be a little more liquid than used for spaghetti and other pasta, because it will thicken during baking.

The preparation of homemade dough is not complicated, but it is time consuming and that is why modern housewives use mainly ready-made dry cannelloni. You must first boil them, following the instructions on the package. Then they are also filled and covered with sauce.

When filling, you can help yourself with a funnel or a pastry bag. And since it is a pasta, we can & # 8217t do without Parmesan or other hard cheese to sprinkle at the end. The cannelloni are baked in a preheated moderate oven.


Method of preparation

Pasta with goat cheese, spinach and chilli

1. Boil the pasta in boiling salted water. . 2. Heat the oil in a pan

Tortellini with yogurt and ham sauce

Boil the tortellini in salted water for 10 minutes (introduce them when the water boils). ham