Cannelloni with Mushrooms and Veal

Italians swear by homemade pasta. Thats why they dont use store-bought tubes for preparing cannelloni, but make them themselves. If you want to enjoy authentic Italian flavors, just follow the recipe carefully…

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 70 g Cheese, Parmesan, grated

bešamel

  • 4 spoon Butter, unsalted

  • 4 spoon Wheat flour, white, multi-purpose

  • 700 ml Milk, whole milk

  • 0.25 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

dough

  • 400 g Wheat flour, white, multi-purpose

  • 4 pieces Egg, fresh

  • 4 spoon Water

  • 1 pinch Salt, table

filling

  • 2 spoons Oil, olive

  • 450 g Meat, veal, ground

  • 1 piece Onion, raw

  • 450 g Mushrooms, mauve

  • 3 pods Garlic, fresh

  • 120 ml Alcohol, Wine, White

  • 150 g Cheese, ricotta

  • 10 twig Thyme, fresh

  • 8 twig Parsley, fresh

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. Mix flour, eggs, water, and a pinch of salt to form a smooth and pliable dough. Shape the dough into a ball, brush it with a few drops of oil, and let it rest for one hour.

  2. Carefully clean and chop the mushrooms. Peel and finely chop the onion and garlic. Rinse the thyme and parsley sprigs under running water if necessary and dry them well. Strip the leaves from the thyme sprigs and finely chop them along with the parsley.

  3. Melt butter in a large saucepan. When it starts to foam, sprinkle in the flour and quickly sauté it while stirring (be careful not to burn it). Then pour in the milk and cook over moderate heat, stirring constantly (preferably with a hand whisk), until the béchamel sauce thickens nicely. Remove the saucepan from the heat and season the sauce with pepper and salt to taste.

  4. Heat olive oil in a large pan and sauté the ground veal while stirring. Then add the onion, mushrooms, and garlic. Cook over moderate heat, stirring occasionally, for about 10 minutes until the meat and mushrooms are browned and the onion is softened. Pour in the wine and cook until the wine boils.

  5. Remove the pan from the heat and transfer the contents to a large bowl. Wait a few minutes for the mushrooms and meat to cool slightly, then mix in the ricotta, herbs, salt, and pepper.

  6. Place a large pot of lightly salted water with 1 teaspoon of olive oil on the stove. Roll out the dough thinly on a floured work surface and cut it into rectangles measuring 10 x 7 cm. When the water boils, cook the pasta rectangles for 1 minute. Remove them from the water with a slotted spoon and cool them in a bowl of cold water.

  7. Preheat the oven to 190 degrees Celsius. Spread half of the béchamel sauce on the bottom of a deep baking dish. Spoon the mushroom and meat filling onto the prepared pasta rectangles, roll them up, and place them side by side in the baking dish.

  8. Pour the remaining béchamel sauce over the cannelloni in the baking dish. Sprinkle grated Parmesan cheese on top, then bake in the preheated oven for 30 to 40 minutes. Let the baked cannelloni cool in the baking dish for 10 minutes, then serve on plates with a large bowl of salad.

Nutrition Information (Per 100g)

  • Calories: 189.09 kcal
  • Fat: 7.19 g
    • Saturated Fat: 3.32 g
  • Carbohydrates: 18.21 g
    • Sugars: 0.18 g
  • Protein: 10.14 g
  • Fiber: 1.24 g