Portuguese Style Cannelloni

Pasta tubes stuffed with tender meat bound in tomato, topped with a smooth béchamel. The cheese crust should be golden and crisp under the fork.

• Prep time: 40 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 952
• Protein: 33 g
• Carbs: 56 g
• Fat: 64 g

Ingredients

• 250 g Cannelloni ( dry )
• 500 g Pork and beef stuffing ( minced )
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 3 piece Round tomato ( peeled and crushed )
• 100 ml Dry white wine
• 50 g Minimum butter sweet
• 50 g Wheat flour
• 500 ml Whole milk
• 100 g Emmental cheese ( grated )
• 2 tbsp Extra virgin olive oil
• 1 pinch Nutmeg
• 1 tbsp Flat-leaf parsley ( chopped )
• 1 tbsp Tomato paste

Instructions

1. Aromatic base

   In a sauté pan, heat the olive oil. Sauté the onion and garlic until translucent, without browning.

2. Cooking the filling

   Add the pork and beef filling. Sear over high heat, crumbling the meat well. When browned, deglaze with white wine and reduce by half.

3. Tomato binding

   Stir in the crushed tomatoes and tomato paste. Simmer until the sauce thickens and coats the meat. Season and add the parsley.

4. Making the béchamel

   Melt the butter, add the flour to form a roux. Gradually pour in the milk while whisking. The sauce should be smooth and coat the back of a spoon. Add the nutmeg.

5. Assembly and browning

   Stuff the cannelloni with the meat. Arrange in a dish, top generously with béchamel and sprinkle with emmental. Bake at 200°C until the top is golden brown.

Chef's tips

• Do not pre-cook the cannelloni tubes; they will cook in the sauce and stay firm.
• If the filling is too dry, add a ladle of broth to loosen it up.

Storage

Keeps for 3 days in the refrigerator in a covered dish. Freezes very well before or after baking.