Italian cannelloni has long attracted catalan housewives. on december 26, the day of sant esteve, they are prepared in almost every house in catalonia. according to legend, the basis for the filling was the remains of the roast from the christmas meal. Since then, the recipe has undergone some changes, except for one: the meat is still cooked first and only then scrolled in a meat grinder. Due to this (and not only), the filling turns out very tender, literally melts in the mouth. I offer my own version of this delicious dish.
A very tasty and satisfying dish. These cannelloni are cooked with minced meat and Peking cabbage, baked in a fragrant sauce under a cheese “cap”. A kind of “elite” pasta in the Navy.
Please your loved ones with a delicious and hearty dinner, cooked, of course, with love. Pasta stuffed with meat under an appetizing cheese crust will appeal to any gourmet.
Cannelloni is a dish as characteristic of Italy as pizza and pasta, although in fact it is pasta with all kinds of fillings. I suggest you get acquainted with cannelloni with seafood. Interestingly, I met the idea of using crab sticks in this recipe precisely in the vastness of the Italian (!) culinary blogosphere. Apparently, there are problems with fresh crabs in Italy, and then high-quality crab sticks may well diversify the taste of the dish and add those sweet crab notes to it. In our latitudes, the situation with crabs is much worse, and sometimes you really want to treat yourself to Italian dishes, well – there is nothing easier!
I love my husband and cook sweets for him. I remembered Cannelloni’s recipe… He was invited to visit this place 10 years ago. Previously, they often cooked for all kinds of holidays.
