Cannelloni with meat
Allergens:
Ingredients for 5 portions
Calculate portions
Cannelloni
20.0 ud
Onion
0.075 kg
Minced meat
0.25 kg
Pork pate
0.1 kg
Tomato sauce
0.25 l
Sterilised milk
0.9 l
Goxo flour (W 170 - 200)
0.036 kg
Margarine
0.036 kg
Ground white pepper
0.05 g
Ground nutmeg
0.025 g
Grated cheese
0.05 kg
Table salt
3.75 g
Sunflower oil
0.013 l
Onion
0.083 kg
Garlic, bulb
0.133 ud
Green pepper
0.05 kg
Diced tomato
0.333 kg
Sunflower oil
0.008 l
Elaboration
For the stuffing or filling
- Brunoise the onion.
- Mince the beef.
- Add some olive oil, fry the onion lightly and add the minced beef. Remove until everything in the pan is cooked. Degrease it.
- Add the pâté to the rest of the ingredients and mix. In order to colour the filling, add some tomato sauce and then season it.
- Pass the filling through a meat mincer or a meat cutter machine to get a texture that is smooth, but not too thick.
- Boil the cannelloni tubes with salted boiling water and once they are boiled, pour over cold water to cool them down. Lay the cannelloni tubes on a greased baking dish to stop them from sticking.
For the tomato sauce
- For the béchamel sauce
- Make a béchamel sauce with a roux made with 50 g of butter and 50 g of flour per litre of milk. Colour the béchamel with some tomato sauce and season it.
SET UP
- Fill the cannelloni with the stuffing and roll them into cylinders.
- Pour a bit of tomato sauce on the base of a baking dish, place the cannelloni on top, pour the béchamel sauce with tomato and sprinkle with grated cheese.
- Bake in the oven at 180 ºC.
- Use a spatula to place 3 or 4 units per serving in the middle of the dish.
Nutritional information (1 portion)
Energy
636.75
kcal
Carbohydrates
49.03
g
Proteins
26.23
g
Lipids
36.75
g
Fiber
1.75
g
Saturates
13.84
g
Monounsaturated fatty acids
12.38
g
Polyunsaturated fatty acids
7.16
g
Cholesterol
124.0
mg
Calcium
428.78
mg
Iron
3.7
mg
Zinc
3.08
mg
Vitamin A
1825.25
ug
Vitamin C
24.07
g
Folic acid
56.64
ug
Salt (Sodium)
992.3
mg
Sugars
12.61
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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