Can anyone tell me how to cook the perfect Cannelloni ?!
Cannelloni
18-20 fresh pasta sheets (approx 13cm x 10cm/5in x 4in)
1 onion, finely chopped
8 tbsp Italian olive oil
500g/17oz minced beef
700g/24oz ricotta cheese
150g/5oz mascarpone cheese
pinch of grated nutmeg
1 onion, finely chopped
200g/7oz grated Parmesan cheese
100g/3oz Parmesan shavings
salt and freshly ground black pepper
800g/12oz Italian tinned chopped tomatoes
handful (approx. 15) fresh basil leaves
160ml/5? fl oz double cream
4 tbsp extra virgin olive oil
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6.
1. Gently fry the onion in olive oil until golden.
2. Add in the minced beef and season with salt and freshly ground black pepper. Cook for 10-15 minutes.
3. Allow meat to cool.
4. Mix the cooked meat with the ricotta cheese, mascarpone, nutmeg and Parmesan cheese in a large clean bowl.
5. Taste the mixture and then season with salt and freshly ground black pepper.
6. Take a sheet of pasta and at one end place two heaped tablespoons of meat
mix.
7. Gently roll the pasta to achieve a filled tube shape.
8. Place in a deep-sided baking tray. Repeat the process until the baking tray is full and the pasta sheets are all used up.
9. Pour over the chopped tomatoes. Top with the basil, drizzle over the cream and season with salt and freshly ground black pepper.
10. Finally, drizzle the extra virgin olive oil on top and bake for
approximately 20 minutes. For the first 10 minutes cover with foil, then remove.
11. To serve, place three cannelloni on a plate and top with shaved Parmesan and (if you like) a glass of Italian medium red wine.
or Ricotta and basil cannelloni with tomato sauce
For the cannelloni
olive oil, for greasing
3 sheets fresh lasagne
150g/5?oz ricotta cheese
30g/1oz fresh basil leaves, roughly torn
? tsp freshly grated nutmeg
salt and freshly ground black pepper
For the tomato sauce
1 tbsp olive oil
1 garlic clove, crushed
300ml/? pint tomato passata
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the cannelloni, lightly grease a small ovenproof dish with oil.
3. Lay the lasagne sheets on a board and divide the ricotta cheese between them, spreading it evenly over them. Scatter the basil leaves over the top of the ricotta cheese.
4. Sprinkle the grated nutmeg over the lasagne sheets and season with salt and freshly ground black pepper.
5. Roll the pasta up into cannelloni tubes and arrange in the base of the greased ovenproof dish.
6. For the sauce, heat the olive oil in a small saucepan and add the garlic. Fry over a medium heat for one minute.
7. Add the tomato passata to the pan and bring to the boil. Season with salt and freshly ground black pepper. Reduce the heat and simmer for two minutes.
8. Pour the tomato sauce over and around the cannelloni tubes.
9. Transfer the ovenproof dish to the oven for 8-10 minutes, or until the cannelloni are heated through and the pasta is cooked.
10. Serve in the dish
Answers: Try the following
Cannelloni
18-20 fresh pasta sheets (approx 13cm x 10cm/5in x 4in)
1 onion, finely chopped
8 tbsp Italian olive oil
500g/17oz minced beef
700g/24oz ricotta cheese
150g/5oz mascarpone cheese
pinch of grated nutmeg
1 onion, finely chopped
200g/7oz grated Parmesan cheese
100g/3oz Parmesan shavings
salt and freshly ground black pepper
800g/12oz Italian tinned chopped tomatoes
handful (approx. 15) fresh basil leaves
160ml/5? fl oz double cream
4 tbsp extra virgin olive oil
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6.
1. Gently fry the onion in olive oil until golden.
2. Add in the minced beef and season with salt and freshly ground black pepper. Cook for 10-15 minutes.
3. Allow meat to cool.
4. Mix the cooked meat with the ricotta cheese, mascarpone, nutmeg and Parmesan cheese in a large clean bowl.
5. Taste the mixture and then season with salt and freshly ground black pepper.
6. Take a sheet of pasta and at one end place two heaped tablespoons of meat
mix.
7. Gently roll the pasta to achieve a filled tube shape.
8. Place in a deep-sided baking tray. Repeat the process until the baking tray is full and the pasta sheets are all used up.
9. Pour over the chopped tomatoes. Top with the basil, drizzle over the cream and season with salt and freshly ground black pepper.
10. Finally, drizzle the extra virgin olive oil on top and bake for
approximately 20 minutes. For the first 10 minutes cover with foil, then remove.
11. To serve, place three cannelloni on a plate and top with shaved Parmesan and (if you like) a glass of Italian medium red wine.
or Ricotta and basil cannelloni with tomato sauce
For the cannelloni
olive oil, for greasing
3 sheets fresh lasagne
150g/5?oz ricotta cheese
30g/1oz fresh basil leaves, roughly torn
? tsp freshly grated nutmeg
salt and freshly ground black pepper
For the tomato sauce
1 tbsp olive oil
1 garlic clove, crushed
300ml/? pint tomato passata
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the cannelloni, lightly grease a small ovenproof dish with oil.
3. Lay the lasagne sheets on a board and divide the ricotta cheese between them, spreading it evenly over them. Scatter the basil leaves over the top of the ricotta cheese.
4. Sprinkle the grated nutmeg over the lasagne sheets and season with salt and freshly ground black pepper.
5. Roll the pasta up into cannelloni tubes and arrange in the base of the greased ovenproof dish.
6. For the sauce, heat the olive oil in a small saucepan and add the garlic. Fry over a medium heat for one minute.
7. Add the tomato passata to the pan and bring to the boil. Season with salt and freshly ground black pepper. Reduce the heat and simmer for two minutes.
8. Pour the tomato sauce over and around the cannelloni tubes.
9. Transfer the ovenproof dish to the oven for 8-10 minutes, or until the cannelloni are heated through and the pasta is cooked.
10. Serve in the dish
what is a cannelloni in the first place?
I've never made them before, nor even ate them...
Try this site,
Allrecipes.com