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Lasagne with cannelloni and pork

Lasagne with cannelloni and pork


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Prepare the meat sauce first.

In a saucepan, heat the finely chopped onion and the carrot made "fidelita" (long strips) with a little oil. Then put a little paprika and the meat until it is slightly fried. Season and add a little water to boil.

After it has softened a little, add the tomato juice, garlic and basil. Leave until the meat is cooked.

We also prepare the bechamel sauce.

In a saucepan melt the butter, put the flour and stir to fry a little. Then put the warm milk and mix with a whisk so that it does not become lumpy.

Leave until it catches consistency.

It doesn't have to be a very thick sauce.

Season.

In a ceramic tray we first place a layer of bechamel sauce. Then a row of lasagne sheets. Bechamel sauce, meat sauce, then a row of cannelloni in which I put meat sauce.

Then come sauces, lasagna sheets and sauces again.

On top we generously grate cheese.

Put in the oven until the sheets soften and brown on top.

Serve hot.


Cannelloni with spinach and ricotta

and bring to a boil over medium heat until the sauce thickens.

Separately, boil salted water

leaving it until it softens. Remove from the water and allow to drain through a sieve.

In 2 tablespoons olive oil

season with salt, pepper and nutmeg

and leave on the fire for a few more minutes, until all the juice has evaporated.

Remove to a bowl, allow to cool,

then mix with ricotta,

Cannelloni pasta is filled with this composition

and place in a heat-resistant dish greased with a little oil.

Pour the tomato sauce on top and spread evenly over the entire surface,

distribute sliced ​​mozzarella, sprinkle with basil and sprinkle with olive oil.

Place the dish in the preheated oven at 200 degrees for 45-50 minutes, until it browns on top.

Serve hot.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Cannelloni with ricotta and spinach

I can honestly tell you that I had some reservations about cannelloni pasta recipes, probably some of you have it, for the simple fact that they seemed difficult and with a long preparation time. I always wondered, they boil before, if we fill them up or if we put them so uncooked, they don't stay strong at the end. Look, curiosity or rather lust finally won, reading a recipe by Jamie Oliver on the net, so I prepared them trying to follow his recipe. Something dreamy came out, I already repeated the recipe yesterday, I can write to you that they are very good and they are not scary at all, they are even easier to prepare than other pastas.

The most famous recipe seems to be this one, cannelloni with ricotta, I also saw the ragu version that I will definitely try because it looks and sounds just as good, especially for the greedy in the family. For starters, I advise you to use original ingredients not to replace parmesan, ricotta and mozzarella in any way.

The recipe is very simple, many portions come out and you can eat them and the next day the taste is just as good. We only have one portion left, which I packed for my husband.

Cannelloni with ricotta and spinach

  • 1 box of cannelloni (you need 15-16 tubes, you will have about 4 left)
  • 450g spinach (I used frozen)
  • 250g ricotta
  • 1 or
  • 100g parmesan
  • 720ml mashed tomatoes
  • 250g mozzarella
  • 3-4 basil leaves
  • 2-3 cloves of garlic
  • 1 small onion
  • salt pepper
  • olive oil

1. Heat a little oil in the pan and add the spinach. Let it soften well then season it with salt and pepper and let it cool a bit.

2. Until the spinach cools, prepare the onion sauce, clean it and finely chop it, then fry it a little in the pan in which I made the spinach, adding a little oil. Add the finely crushed garlic cloves and add the mashed tomatoes. Bring to the boil and add the finely chopped basil, salt, pepper and a teaspoon of sugar to reduce the acidity of the tomatoes. Let it simmer for another 10 minutes.

3. Put the spinach in a bowl and mix it with ricotta, egg and 60g grated Parmesan cheese.

4. Preheat the oven to 180g C and prepare the tray.

We fill the pasta with the help of a pos (special bag) If you don't have such a thing you can also try with a teaspoon but it is quite difficult, possibly improvise by putting the filling in a bag that you cut at one end.

Put a little sauce in the pan then place the pasta next to each other and then pour the rest of the sauce. Put pieces of mozzarella on top, the rest of the grated Parmesan cheese, sprinkle with a little olive oil and put the tray in the oven for 30 minutes.

I recommend covering it first with aluminum foil and then after 20 minutes take the foil and leave another 10.

As I wrote in the introduction they are divine!

And in the version with shellfish pasta:

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Bechamel sauce: put the butter in a saucepan to melt. Add the flour and mix until everything is incorporated. Add the milk a little and mix vigorously with a whisk so that no lumps form. Season with salt and pepper and set aside. Add the parmesan or cheese and mix well.

Meat filling:

finely chop the onion and put it to harden in 2 tablespoons of oil, until it becomes slightly glassy. Add the meat and leave until the juice is reduced. Meanwhile, scald and peel the tomatoes. I mixed them in a blender, whoever wants can put them on the grater. Add the tomatoes and vegetable soup over the meat and let it simmer until all the juice is gone, and the meat is well penetrated. Season with salt and pepper and leave to cool.

Boil the cannelloni according to the instructions on the package, I boiled them for 1 minute less so that they could be filled without breaking. We fill cannelloni with the meat mixture. In a higher tray put Bechamel sauce (about 2 polishes), then place cannelloni. Put the tomato juice on top, then sprinkle the grated cheese on the grater with small holes. Put an aluminum foil on top and bake for about 20 minutes, then remove the foil and leave until the cheese is browned on top.


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Pasta with fried vegetables, prepared with lasagnette and various vegetables: eggplant, zucchini, yellow pepper, red and red onions, seasoned with basil and green parsley


Lasagna & # 8211 an Italian flavored dish

When you miss Italy and its unforgettable flavors, prepare this delicious lasagna for the whole family! Perfect when prepared with fresh pasta sheets, the lasagna below can also be made with the help of dry sheets. The difference is that you will have to boil them over low heat to soften them before using them.

Attention, I replaced the bechamel sauce with a cream-based sauce for this recipe, for a shorter cooking time. The mixture of beef and pork is delicious and can also be used for spaghetti bolognese, cannelloni and other stuffed pasta.

Ingredients for 10 servings of lasagna:

4 slices of smoked bacon
1 tip of cinnamon knife
1 onion
1 carrot
2 cloves of garlic
2 tablespoons grated fresh herbs (oregano, rosemary, thyme)
olive oil
400 grams of beef
200 grams of pork
800 grams of canned tomatoes (preferably homemade)
2 glasses of water
2 bay leaves
sea ​​salt
freshly ground black pepper
400 grams of lasagna foil
400 grams of mozzarella

Ingredients for white sauce:

500 milliliters of cream
2 handfuls of freshly grated Parmesan cheese
a little milk (optional)

5 steps to prepare lasagna:

1. Preheat the oven to 180 ° C / stage 4 on gas. Fry the bacon and cinnamon in a pan, add the finely chopped and chopped onion, the finely chopped carrot, the crushed garlic and herbs and 4 tablespoons of olive oil. Mix, add the minced pork and beef. Cook for about 5 minutes, add tomatoes, water and bay leaves. Bring the composition to a boil.

2. Take a sheet of baking paper, moisten it and place it on top of the pan with a lid on top as well. Then place the pan in the preheated oven for 2 hours or cook on a low heat over medium to low heat for about an hour and a half.

3. Mix the cream, a handful of Parmesan cheese with salt and pepper. You can dilute the mixture a little with milk.

4. Place the oven at 200ºC / stage 6 in the gas oven. To assemble the lasagna, rub a heat-resistant dish on the inside with olive oil, put a few sheets of lasagna at the base and on the sides. Add a layer of meat, a layer of white sauce and sprinkle with Parmesan cheese. Repeat this procedure until you finish the composition, the last layer being lasagna sheets covered with white sauce.

5. Sprinkle a handful of Parmesan cheese on top and leave in the oven for about 30-35 minutes, until the preparation becomes copper.


Cannelloni with telemea and mozzarella

Cannelloni with telemea and mozzarella from: lasagna sheets, cheese, eggs, telemea, mozzarella, zucchini, parsley, pepper, tomatoes in broth, onion, garlic.

Ingredient:

  • 9 lasagna sheets
  • 125 g cheese
  • 2 eggs
  • 450 g telemea
  • 250 g mozzarella
  • a zucchini
  • a bunch of parsley
  • pepper
  • a large can of tomatoes in broth
  • a small onion
  • 2 cloves of garlic
  • salt
  • pepper
  • 3 tablespoons oil
  • or teaspoon oregano

Method of preparation:

For the sauce, grind the tomatoes in the broth, and then put the puree obtained in a saucepan and add the chopped onion, garlic, oil, and oregano, salt and pepper. It is allowed to decrease. Meanwhile, boil the lasagna sheets, drain and place on a damp napkin.

Telemeau mix well with grated mozzarella and beaten eggs, add finely chopped zucchini, parsley and pepper. Place one tablespoon of this mixture on each lasagna sheet, roll and place vertically in the oven dish lined with a layer j of tomato sauce.


Cannelloni

Pass the ricotta through a sieve, then in an bowl, add 100 g of grated Parmesan cheese, a pinch of salt, an egg and mix well.

Peel a squash, grate it and put it in a small saucepan with a little water and boil it until a foam forms, that is, it loses its weight.

Then drain the water, let them cool and clean the skin, grind them with a fork and fry them on the right heat in a pan with pre-heated olive oil. Let them fry for about ten minutes, remove the pan from the heat and let them cool.

When they are cold, finely chop them with a knife or mixer and add them to the previous mixture prepared with ricotta.

At the right heat, place a pan in which you add the finely chopped bacon and fry for a minute (if you prefer, you can replace it with extra virgin olive oil), then add the tomato pulp, a pinch of salt and pepper and let it boil. for 10 minutes on low heat.

Separately, prepare a bechamel sauce. Melt the butter in a saucepan, mix the sifted flour and simmer for 1 minute, stirring with a whisk. Pour the milk & icircn thin wire and bring to a boil, stirring constantly. Add salt to taste and season with a nutmeg v & acircrf. Continue cooking for a few minutes, until the sauce thickens.

Fill the cannelloni with the meat and ricotta mixture using a teaspoon or garnish, place them in a single layer in a greased pan where you have poured a layer of bechamel sauce and cover the cannelloni with the remaining bechamel sauce and the prepared mixture. .

Sprinkle cannelloni with grated Parmesan cheese and place the butter pieces here and there. Bake for 30 minutes in an oven preheated to 180 ° C and serve hot.


Recipes for lunch and dinner, casserole or pan, with potatoes

1.Pui a là parmentier

A simple casserole, put between two layers of potatoes

Recipes for lunch and dinner alike. A main dish of French origin, similar to a baked potato tart. The main difference is that the filling between the two layers of potatoes is made of previously hardened chicken with onions. So we need ready-made potatoes for puree, enriched with cheese, and pan-fried chicken with onions.

Ingredients

  • 400 g chicken breast
  • 1 onion
  • 1 kg of potatoes
  • About 200 ml of milk, depending on how much the potatoes absorb
  • 100 g grated cheese
  • 60 g butter
  • oil, salt, pepper, nutmeg

* Boil the potatoes in their skins, cool and peel.

* Add milk and butter, salt, pepper, nutmeg to the potatoes, mix with a mixer. A composition of a consistency similar to puree should come out.

* Peel the onion, finely chop, fry in oil for a few minutes over medium heat. Over the onion, add the diced chicken and cook together for a few more minutes. (Chicken left over from the steak can also be recycled.)

* In a heat-resistant ceramic or glass dish greased with oil, compose the casserole: place half of the potato composition evenly, then cover with a layer of chicken, then top with the other half of the potato composition.

* Sprinkle over grated cheese (or other cheeses, as desired), possibly a little breadcrumbs.

* Bake in the preheated oven for about 10-15 minutes at 200 ° C, until it starts to brown on top.

* Serve hot but can be consumed the next day reheated.

2. Potato gratin with cabbage and brisket

Potatoes, cabbage and cheese, a balanced combination

A saucepan-shaped casserole. In which the taste of cabbage, not to everyone's liking, is offset by that of potatoes, infinitely more attractive. Cabbage is one of the healthiest plant foods, so it is worth finding pleasant solutions to consume it. In addition to the vegetable part, this recipe also contains smoked cheese and egg. From potatoes we have carbohydrates and fiber, and from cabbage vitamins, mineral salts and fiber. From eggs and cheese, protein and some fat. In the cuisine of the mountainous areas of Europe, the combination of cabbage and potatoes is very popular in winter. Two foods not missing from the recipe portfolio for lunch and dinner.

Ingredients

  • 400 g potatoes
  • 400 g cabbage
  • 200 g smoked cheese
  • 2 eggs
  • 2 tablespoons breadcrumbs or cornmeal
  • green parsley oil, salt, pepper

* Boil, preferably steamed directly in the pressure cooker, potatoes and cabbage, both coarsely chopped. 5 minutes is enough in this much healthier version. In the absence of the pressure cooker, steam in the usual way, about 10 minutes.

* Pass the potatoes in a blender and chop the cabbage with a knife.

* Mix and add the smoked cheese, well beaten eggs, finely chopped parsley, salt and pepper.

* Grease a heat-resistant dish with oil and sprinkle with breadcrumbs.

* Pour the composition and level evenly. Sprinkle a little breadcrumbs and a handful of grated cheese (or parmesan) on top.

* Bake in the oven, preferably ventilated, at 180-200 ° C for 15 minutes, in the middle area. It's ready when it starts to brown underneath and above.

* It is served hot but can also be eaten cold, it is more than suitable as a packaged food.

* As an option, you can also use bacon cubes, together or instead of cheese.


Beef cannelloni

It's the kind of recipe that has a big impact on dinner guests. It looks good, it's super tasty, full and it seems that you're tired of it, although, be it between us, it's reasonable as a preparation. Please, if you don't start making cannelloni sheets yourself, this will increase your cooking time.

In this case, I bought a box of cannelloni that is suitable for cooking directly in the oven.

Ingredient:

  • 300 g minced beef
  • 250 g cannelloni, for my package that means about 21-24 tubes
  • 1 large onion
  • 1 medium carrot
  • 1 small celery
  • 400 g canned tomatoes
  • 2 tablespoons thin broth in a cup of lukewarm water
  • salt, pepper to taste
  • half a teaspoon of coriander seeds and 2-3 ground allspice seeds
  • a powder of ground cinnamon
  • bechamel sauce made from 500 ml of milk, 40 g of flour and 50 g of butter
  • 200 ml sweet cream
  • cheese, optionally, I put mozzarella and leftover dried cheese from the refrigerator. If your soul allows you to wrong Parmesan in all this mixture of ingredients (no, it's no longer a star), put a grated Parmesan powder on top of the work of art.
  • 2-3 tablespoons oil

First of all, I set my tray. In a scientific way. I mean like this:

If in doubt about pasta, you can immerse them in boiling water for 2-3 minutes. If it says they're going straight to the oven, we're not going to sink anything.

Heat a tall pan or saucepan, put 2-3 tablespoons of oil or butter. Temper the onion into small cubes, then, after 2-3 minutes, add the chopped carrot and celery. I use a mini shredder for this job, especially when I don't have sharp knives.

Salt powder and spices.

When the vegetables are softened, I put the minced meat and I stir it, I grind it and I make it dizzy through the pan until it acquires a reddish color.

Then I put the canned tomatoes, chopped or chopped, plus the 2 teaspoons of thin broth in a cup of lukewarm water.

Do not be impressed that the mixture is a bit liquid, keep it on the fire for at least 20 minutes, the juice evaporates, and what is left is only good for proper cooking of pasta. They need fluid.

While the meat is being pampered in the tomato juice, we prepare the bechamel sauce. Because I hadn't cooked the cannelloni before, I made a thinner sauce than usual.

Heat 500 ml of milk.

Add 30-40 g of flour and cook the mixture for about 3-4 minutes.

Meanwhile, the milk being warm, pour over the flour with a polish, gradually. One more milk polish, one more stirred in the sauce. Until the milk is still in the flour and butter mixture. It will thicken.

We put out the fire and put, if we want, grated cheeses. We mix.

The seemingly meticulous part follows, but I found that it doesn't take long at all.

We choose a non-stick tray, on the bottom of which we pour in a layer of liquid cream. 100 grams let's say.

In each tube of cannelloni, pour the meat mixture with a teaspoon (or if it's easier with your poach). Make sure the juice comes in.

We fill each tube of cannelloni with the meat sauce. I used a teaspoon. The shirt:

We hold the cannelloni tube vertically, fixed on a plate though. Fill it with the meat sauce, then, when transferring to the tray, block the flow of the sauce with the back of the teaspoon and place it horizontally.

There were 21 pieces in my tray.

I poured over the stuffed cannelloni and the rest of the sweet cream.

Then I put the layer of bechamel sauce on top.

I put it in the oven at 180 & # 8211 200 degrees C for 35-40 minutes.

I took it out of the oven when it caught a slightly crusty crust in places.

I let it cool for about 15 minutes, then I dared to portion.

Although they ate successfully, in the end, my daughter decided that I had better do it lasagna .