Cannelloni

Pasta and Pizza | Italian cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Cannelloni

Ingredients

Olive Oil - 5 tablespoons
Onion - 2 pieces
Bacon - 4.2 oz
Garlic - 4 cloves
Pickled Chanterelles - 2.1 oz
Fresh basil leaves - ¼ tablespoon
Pork Mince - 7.8 oz
Veal Mince - 7.8 oz
Italian chopped parsley - 0.2 oz
Baking Tomatoes - 2 lbs
Campbell's Beef Broth - 8 fl oz
Breadcrumbs - 3 tablespoons
Chicken Egg - 1 piece
Basil - 0 oz
Ready-made dry lasagna sheets - 8 pieces
Prosciutto - 4 slices
Fontina cheese - 2.1 oz
Heavy cream - 7 fl oz
Parmesan Cheese - 2.1 oz
Salt - to taste

Step by Step guide

Step 1

Finely chop the large onion and bacon, crush 2 cloves of garlic, heat half of the olive oil in a pan, and sauté over medium heat for 6 minutes. Add the finely chopped champignon mushrooms and dried basil, sauté for another 2–3 minutes, then add the pork and veal mince. Cook, stirring frequently, until the meat changes color. Season with salt, add the finely chopped parsley, 200 grams of chopped canned tomatoes, and broth. Cover and simmer on low heat for 1 hour. Remove the lid and simmer for another half hour. Cool, then mix in the breadcrumbs and egg.

Step 2

Prepare the sauce: take a small onion and finely chop it, crush the garlic. Heat the remaining olive oil in a pan and sauté the garlic with the onion for 6 minutes — or until they become soft. Add 800 g of chopped canned tomatoes and finely chopped fresh basil. Pour in 250 ml of water and season with salt. Simmer for about 30 minutes — or until the sauce thickens.

Step 3

Boil the lasagna sheets in a large pot of boiling salted water until al dente. Preheat the oven to 374°F. Take a shallow baking dish (approximately 30 by 18 cm) and spread the tomato sauce on the bottom. Place half a slice of prosciutto on each lasagna sheet. Top with grated fontina. Place one-eighth of the sautéed meat on one edge of the lasagna sheet. Carefully roll it up, tightly pressing the filling. Place all the rolled cannelloni in the dish seam side down.