Home>Recipes >Cannelloni
  • Cannelloni
Author: Cultura03
  • 16 - Cannelloni noodles
  • 200 g - Pork meat from the neck
  • 100 g - Beef shank
  • 200 g - Chicken
  • 1 - Onion
  • 2 cloves - Garlic
  • 2 - Chicken livers
  • 1 - Tomato
  • 1 cup - White wine
  • 1 stick - Cinnamon
  • White sauce
  • Grated cheese
  • Butter
  • Oil
  • Salt
  • Pepper
  • Water

In a saucepan with water, salt and a splash of oil, boil the canneloni noodles.

Set on top of a cloth to cool, then dry them.

Roast the meats in a saucepan, adding salt, pepper, cinnamon, garlic, onion and tomato.

When halfway cooked, add the wine and allow to reduce.

Strain the broth, taking out the cinnamon stick, and grind the meat mixture with a meat grinder.

Mix the filling with the white sauce and spread on top of the noodles.

Roll the noodles, place them in an baking tray greased with butter, cover with more white sauce, sprinkle with the grated cheese and dot with butter.

Bake at 180º for 15 or 20 minutes until lightly browned.

Add lamb brains to the filling.
Add grated truffle to the filling.
Add some stripes of classic tomato sauce on top of the white sauce.

Add some pâté to the filling.

You may change the type and quantity of meat.

It is often made with the leftovers from roasted meat or meat used for stew.


Category: Meats.
Source: Corpus Culinari Català
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