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 Cannelloni "Festive" Recipe
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.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Valentine's Day Food
Cuisine Italian Cuisine
Keyword For Experienced, Medium
Cook Time 45 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Valentine's Day Food
Cuisine Italian Cuisine
Keyword For Experienced, Medium
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Cut the onion and carrot into cubes. A food processor with a dicing attachment helped me with this.
    Cut the onion and carrot into cubes. A food processor with a dicing attachment helped me with this.
  2. Mince again pass through the meat grinder. I did it with my harvester.
    Mince again pass through the meat grinder. I did it with my harvester.
  3. Fry the vegetables with minced meat in butter.
    Fry the vegetables with minced meat in butter.
  4. When the meat turns gray and the vegetables are half cooked, add the chopped Peking cabbage as small as possible. Lightly fry and add a little water. Simmer over low heat for 2 minutes. Add sour cream and
    When the meat turns gray and the vegetables are half cooked, add the chopped Peking cabbage as small as possible. Lightly fry and add a little water. Simmer over low heat for 2 minutes. Add sour cream and
  5. tomato paste. Season with salt and pepper, add garlic and nutmeg. Stir and simmer for another 2 minutes.
    tomato paste. Season with salt and pepper, add garlic and nutmeg. Stir and simmer for another 2 minutes.
  6. Cool the filling to room temperature. Fill the cannelloni (do not boil them beforehand!) meat filling. Tightly, but do not tamper.
    Cool the filling to room temperature. Fill the cannelloni (do not boil them beforehand!) meat filling. Tightly, but do not tamper.
  7. Put it in a baking dish. Preferably in one layer. I have a small form, we wouldn't have enough of it, so I had to put more on top.
    Put it in a baking dish. Preferably in one layer. I have a small form, we wouldn't have enough of it, so I had to put more on top.
  8. Lightly fry the flour in a dry frying pan.
    Lightly fry the flour in a dry frying pan.
  9. Pour in the water, stir well so that there are no lumps. Add sour cream,
    Pour in the water, stir well so that there are no lumps. Add sour cream,
  10. cut tomato paste, chopped garlic and peeled tomatoes into cubes.
    cut tomato paste, chopped garlic and peeled tomatoes into cubes.
  11. Pour cannelloni sauce over it.
    Pour cannelloni sauce over it.
  12. Cover with foil and put in the oven for 10-12 minutes at 175 * C. I have an electric oven, convection mode.
    Cover with foil and put in the oven for 10-12 minutes at 175 * C. I have an electric oven, convection mode.
  13. Remove the dish from the oven, remove the foil and sprinkle with grated cheese. He helped me grate the cheese in a food processor with a grater attachment. And put it in the oven for another 2-3 minutes.
    Remove the dish from the oven, remove the foil and sprinkle with grated cheese. He helped me grate the cheese in a food processor with a grater attachment. And put it in the oven for another 2-3 minutes.
  14. Done.
    Done.
  15. Bon Appetit!
    Bon Appetit!
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