Artículo RevisadoRecetas

CANNELLONI

Escrito por Equipo EditorialRevisado por Walter C

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CANNELLONI

CANNELLONI. Alimento Base: Cannelloni, Cook the sheets of pasta for 20 minutes in plenty of boiling water with salt. Cool them with cold water and stretch them out on a cloth. Chop the ham and pork loin finely and fry them in a frying pan with butter....
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Tiempo de preparación 40 minutos
Tiempo Total 40 minutos
Raciones: 4 comensales
Plato: Cannelloni
Cocina: Spain
Ingredients Method

Ingredientes
  

  • 12 sheets of pasta for cannelloni
  • 4 chicken livers
  • 2 lamb's brains
  • 50 g of ham
  • 200 g of pork loin
  • 2 spoonfuls of flour
  • 1 pinch of nutmeg
  • 2 litres of milk
  • 100 g of butter
  • 100 g of grated cheese
  • 1 cup of mellow wine
  • 1/2 an onion

Method
 

  1. Preparation
  2. Cook the sheets of pasta for 20 minutes in plenty of boiling water with salt.
  3. Cool them with cold water and stretch them out on a cloth.
  4. Chop the ham and pork loin finely and fry them in a frying pan with butter.
  5. Add the finely chopped onion, the livers, the brains, the mellow wine, the breadcrumbs, salt and pepper.
  6. Once everything is cooked and seasoned, put it through a mincer until you get a very fine mixture.
  7. Spread it on a tray and allow it to rest.
  8. To make the béchamel sauce, put butter in a casserole dish on the heat, add a little flour, stirring and add milk, continuing to stir, until it becomes thick.
  9. Add salt and pepper and allow to rest.
  10. Put a spoon of filling on each sheet of pasta, roll up the sheets, cover with sauce and sprinkle with cheese for browning.