Who doesn’t love canneloni stuffed with mince meat?

40 min

Preparation

50 min

Baking
Time

4

Servings

Ingredient

  • 500gr. cannelloni
  • 200 gr. gruyere
  • 100 gr. Parmesan
  • 30 gr. breadcrumbs
  • For liquids
  • 150 gr. tomato concasse
  • 500 gr. whipping cream
  • 100 gr. water,
  • 2 egg yolks
  • Salt Pepper
  • Sugar
  • For minced meat
  • 1 kg of beef mince
  • 1 large onion chopped
  • 500 gr. tomato grated on the grater
  • 30ml  olive oil
  • 1 cinnamon stick
  • ½ teaspoon of sweet extra
  • 1 laurel leaf
  • Salt & Pepper
  • Sugar
  • 1 egg
  • 100 gr. gruyere grated
  • 1 glass wine

Execution

  1. Start by sipping the mince with olive oil and onion in a saucepan until the liquids evaporate and then quench with wine.
  2. Next, pour all the remaining ingredients (except egg and gruyere) and let them boil for moderate heat for about 20 minutes. If it is wet, in the end, strain so that there is not much and add the egg to the gravy.
  3. For liquids, add them all to a bowl and beat well.
  4. In a pan, 30×40 cm, sprinkle the toast to go everywhere and take a little of the mixture of the two kind of cheese we have prepared (gruyere -parmesan cheese) and add a small amount to go everywhere.
  5. After we add toast and cheese, take the cannelloni one by one, fill with mince and put them on the pan. Add the liquid mixture carefully from above.
  6. Bake in a preheated oven, 180 minutes, covered with foil for 25 minutes and for another 10 minutes put the remaining cheese. We continue firing until they become crispy.