{"id":13228,"date":"2026-01-12T10:07:17","date_gmt":"2026-01-12T10:07:17","guid":{"rendered":"https:\/\/petros-syrigos.com\/kanelonia-kima-mpesamel\/"},"modified":"2025-02-13T07:59:46","modified_gmt":"2025-02-13T07:59:46","slug":"meat-cannelloni-with-bechamel","status":"publish","type":"post","link":"https:\/\/petros-syrigos.com\/en\/meat-cannelloni-with-bechamel\/","title":{"rendered":"Meat cannelloni with bechamel"},"content":{"rendered":"

Cannelloni with minced meat and b\u00e9chamel sauce! a very tasty and easy recipe that you should try<\/p>

Ingredient<\/h4>
  • 15 cannelloni<\/li> <\/ul>

    For the minced meat<\/h4>
    • 3 tablespoons olive oil<\/li>
    • 500 g ground beef<\/li>
    • 1 medium white onion, finely chopped<\/li>
    • 2 cl. chopped garlic<\/li>
    • 1 sprig of celery, cut into cubes<\/li>
    • 1 medium carrot cut into very small cubes<\/li>
    • 100 ml red wine<\/li>
    • 1 bay leaf<\/li>
    • 1 package of tomato cone<\/li>
    • 100 g grated cheese<\/li>
    • 1 egg<\/li>
    • Salt and pepper<\/li> <\/ul>

      For the b\u00e9chamel sauce:<\/h4>
      • 25 g butter<\/li>
      • 25 g flour<\/li>
      • 1 bay leaf<\/li>
      • 380 ml whole milk, warmed<\/li>
      • freshly ground nutmeg<\/li> <\/ul>

        For garnish:<\/h4>
        • 150 gr Grated cheese<\/li>
        • 1 tbsp. toast<\/li>
        • 20 g of fresh butter<\/li> <\/ul> <\/div> <\/div>

          Execution<\/h4>
          1. We start by making the filling.<\/li>
          2. Add 2 tablespoons of olive oil to a large pan and saut\u00e9 the onion, then add the minced meat until golden brown.<\/li>
          3. Continue saut\u00e9ing the garlic, the celery in a small bowl, the carrot in a small bowl and a pinch of salt.<\/li>
          4. Saute until soft, on low heat for about 8 minutes<\/li>
          5. Add the bay leaf.<\/li>
          6. Quench with the wine and cook until the wine is reduced by half and then add the tomato, and simmer for about 30 minutes.<\/li>
          7. Finally add the egg, the grated dirollo cheese and check for salt and pepper.<\/li> <\/ol>

            For the b\u00e9chamel<\/h4>
            1. Put the milk with the bay leaf in a saucepan.<\/li>
            2. Put the butter in another saucepan or pan, when it melts add the flour and stir to cook for 2 minutes, add the milk in portions and stir until thickened.<\/li>
            3. Remove from the heat, add salt, pepper and nutmeg.<\/li> <\/ol>

              For setting-baking<\/h4>
              • Fill the cannelloni with minced meat (an easy way is to put the cornet in a pastry bag and fill it).<\/li>
              • The minced meat must be a little wet so be careful not to let it dry out!<\/li>
              • Then place them in a pan and add the b\u00e9chamel on top.<\/li>
              • Add the grated cheese, toast and pieces of butter on top of the b\u00e9chamel.<\/li>
              • Bake at 180 degrees for about 40 minutes until granulated and golden.<\/li> <\/ul> <\/div> <\/div> ","protected":false},"excerpt":{"rendered":"

                Cannelloni with minced meat and b\u00e9chamel sauce! a very tasty and easy recipe that you should try Ingredient 15 cannelloni For the minced meat 3 tablespoons olive oil 500 g ground beef 1 medium white onion, finely chopped 2 cl. chopped garlic 1 sprig of celery, cut into cubes 1 medium carrot cut into very […]<\/p>\n","protected":false},"author":1,"featured_media":24276,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2855,2782,2861,2876],"tags":[2955,2956],"class_list":["post-13228","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dish","category-pasta","category-tranditional-recipes","category-tv-recipes","tag--en","tag----en"],"acf":[],"_links":{"self":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13228","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/comments?post=13228"}],"version-history":[{"count":2,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13228\/revisions"}],"predecessor-version":[{"id":13230,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13228\/revisions\/13230"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media\/24276"}],"wp:attachment":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media?parent=13228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/categories?post=13228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/tags?post=13228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}