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.
Very tasty and satisfying dish. These cannelloni are prepared with minced meat and Peking cabbage, baked in a fragrant sauce under a cheese “cap”. A kind of” elite ” macaroni in the Navy.
Please your loved ones with a delicious and hearty dinner prepared, of course, with love. Pasta stuffed with meat under a delicious crust of cheese will appeal to any gourmet.
Cannelloni-the same characteristic of Italy dish as pizza and pasta, although in fact it is a pasta with all sorts of fillings. I suggest you get acquainted with cannelloni with seafood. Interestingly, the idea of using crab sticks in this recipe, I met it in the vast Italian (!) culinary blogosphere. Apparently, in Italy there are problems with fresh crabs, and then high-quality crab sticks can quite diversify the taste of the dish and add to it those most sweet crab notes. 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.
