Cannelloni with mince

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Favorite food of young and old with a wonderful velvety cream cheese to bathe the cannelloni and the minced meat to take off the taste and you do not just want to stop if the last one is not finished !!!!

Ingredients

  • 1 pack of cannelloni
  • For the minced meat
  • 1k ground beef
  • 1 chopped onion
  • 2-3 tablespoons chopped garlic
  • 2 ripe tomatoes passed in the grater
  • 100 g grated kefalotyri
  • Or grated cinnamon
  • ¼ κ γ spice
  • Or white wine
  • 1 bay leaf
  • ½ κ γ sugar
  • olive oil
  • Salt Pepper

For the cream

  • 1 l milk
  • 50 g butter
  • 50 gr extra virgin olive oil
  • 100 g flour
  • 150 g cream cheese
  • 2 egg yolks
  • 100 g feta
  • 100 g of kefalotyri
  • Salt-pepper-nutmeg

For the sauce

  • 1 onion
  • 1 clove chopped garlic
  • 2-3 k in olive oil
  • 1 κ σ πελτέ
  • 2-3 chopped basil leaves or 1 kg pesto
  • 1 crushed tomato
  • Salt-pepper-cinnamon-clove
  •  A little water

Directions

  1. Put the minced meat in a saucepan and sauté it. Then add the onion and garlic, quench with wine and then add the tomatoes and our spices and let the minced meat simmer until it drinks all its liquids. When it is dry, remove it from the heat and pour in the grated kefalotyri.
  2. In a small saucepan I start making my sauce. Saute the onion, then add the garlic, the pulp, add the tomato, the spices and finally the basil and a little water. Let simmer for 10 minutes.
  3. Then start the cream cheese. Place the butter and olive oil in a saucepan over medium heat. Add the flour slowly and stir constantly until a porridge is formed. We start to add the milk little by little, while with the egg beater we stir constantly and quickly. If we want it tighter, leave it on the fire for a while, always stirring constantly to get 2-3 more boils. Our cream should be velvety creamy and smooth, without lumps. Then remove from the heat and add the yolks and cheeses (keep a small amount of kefalotyri to sprinkle on top of the cream)
  4. Then in a pan pour sauce to have the cannelloni press. Fill our cannelloni with the minced meat and place them in order. Then pour the rest of the sauce on top and then the cream cheese and sprinkle the kefalotyri that we have kept for the end.
  5. Bake first in the first place in our oven for about 25-30 minutes and then higher to get a color and to be granulated.

-in the cream cheese put a little olive oil to taste. You can make it with plain butter if you do not want.

-we make the sauce thin enough by adding a little water so that our cannelloni do not become heavy, and so that they do not dry out

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