Umbrian Cannelloni recipe

The cannelloni stuffed with meat are a first dish definitely very rich and calorie-known and appreciated by gourmets around the world.
This dish is typical of regions with varied culinary tradition, such as Tuscany and Umbria, it can be seasoned and stuffed with a variety of fillings depending on the area.



Ingredients

Pasta
16 cannelloni

Beef
150 g minced lean veal

Beef
minced beef 150 g

Butter
60 g

Parmigiano Reggiano
150 g

Onions
1

Pepper
black - to taste.

Oil
q.b.

Bechamel
1 liter


Preparation

First, put a saucepan of water, bring to a boil, add salt and cook the cannelloni making sure to leave them al dente. Drain and let cool on a clean but wet, so as to stop the cooking and at the same time keep the tooth. At this point, devote yourselves to prepare the stuffing: Prepare the sauce by following our recipe. Fry the finely chopped onion, butter and a dash of olive oil, and let us together even browning the meat. A rosolatura remove the meat from the heat and add half of the sauce you prepared earlier, pepper and 100 grams of grated cheese. With the preparation you got, fill the cannelloni and arrange side by side in a buttered baking dish that you will have for good. Pour over the remaining sauce, sprinkle with the remaining cheese and bake at 180 degrees until cannelloni will be formed on the surface of a light golden crust.

Curiosity

Did you know that the cannelloni pasta shape are the oldest in the world? Many historians in fact, confirm this theory because in ancient times it was used to cut rectangles of dough which were then stuffed, rolled up and cooked: practically the ancestors of modern cannelloni.