Cannelloni "Stuffed Pasta Tubes"

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

For this recipe, you can use store-bought tomato sauce — but it should be thick enough. However, you can also skip it altogether: the dish will be slightly less beautiful but more tender. For the béchamel sauce, you can replace half of the milk with broth: either beef or chicken.

Ingredients

Milk - 25 fl oz
Wheat Flour - 2 tablespoons
Foie Gras - 0.9 oz
Beef - 1 piece
Skin-On Chicken Breasts - 1 piece
Beef - 5.3 oz
Onion - 1 piece
Olive Oil - 2 tablespoons
Salt - to taste
Sugar - 1 teaspoon
Tomatoes - 2 lbs
Safflower Oil - 5 tablespoons
Butter - 1.8 oz
Gruyère cheese - 2.8 oz
Conchiglie Pasta - 12 pieces

Step by Step guide

Step 1

Prepare the tomato sauce: blanch the tomatoes, peel them, and chop them. Heat the oil in a pan and sauté the tomatoes on low heat, mashing with a spatula for 15 minutes. Allow the mixture to cool, transfer it to a blender, and blend. Add sugar, salt, and mix again.

Step 2

The filling for cannelloni can vary, but the base is always meat: finely chopped beef, veal, or even better, pork. The meat can be mixed with other components: sautéed chicken liver, boiled chicken breast, roasted lamb brains, foie gras, Serrano or York ham, sausage meat, and so on. The idea is to mix the meat with another meat component that is more aromatic. To prepare the filling: finely chop all the components. Heat olive oil in a pan, add the onion, and cook on low heat, stirring, for 5 minutes until it becomes soft and translucent. Add 2 tablespoons of tomato sauce and remove the pan from the heat. Mix the resulting onion with the rest of the filling in a large bowl.

Step 3

If you are using store-bought cannelloni, follow the cooking instructions on the package (it’s better to choose those that do not require pre-cooking — if you happen to have such, drain the water well before stuffing them). If you are using sheets of pasta, simply lay them out on the table and wrap the filling inside. Cannelloni can be stuffed using a teaspoon from your pinky. Place the stuffed tubes in a baking dish.

Step 4

Make a thick béchamel sauce: melt the butter with the vegetable oil in a saucepan. Remove the pan from the heat and stir in the flour. Return the saucepan to the stove and gradually pour in the milk, stirring the mixture thoroughly, and bring to a boil while constantly stirring. Add salt to taste and simmer on low heat, stirring, for 8-10 minutes.

Step 5

Mix the prepared béchamel with the tomato sauce and pour it over the cannelloni through a sieve. Sprinkle with grated cheese and place pieces of butter on top. Place in a preheated oven at 392°F and bake for 20 minutes until the crust is golden. Remove the dish from the oven. Let it rest for 5 minutes before serving.