Portuguese Style Cannelloni
Ingredients
- 250 gCannelloni (dry)
- 500 gPork and beef stuffing (minced)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 3 pcRound tomato (peeled and crushed)
- 100 mlDry white wine
- 50 gUnsalted butter
- 50 gWheat flour
- 500 mlWhole milk
- 100 gEmmental cheese (grated)
- 2 tbspExtra virgin olive oil
- 1 pinchNutmeg
- 1 tbspFlat-leaf parsley (chopped)
- 1 tbspTomato paste
Method
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.
- 1
In a sauté pan, heat the olive oil. Sauté the onion and garlic until translucent, without browning.
- 2
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
Stir in the crushed tomatoes and tomato paste. Simmer until the sauce thickens and coats the meat. Season and add the parsley.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in a covered dish. Freezes very well before or after baking.
