Italian cuisine is renowned for its commitment to pasta. We can say that this dish – in all its varieties – just suppress the mass cooking of this country. No wonder sarcastic, ironic, mocking or friendly – who else likes to interpret – the Italians called guineas.
However, we must pay tribute to them – his “paste” they create culinary masterpieces, which are then borrowed shamelessly all countries (even those whose inhabitants are scornful teasing of the Italians).
Many Italian dishes nearly impossible to reproduce with the inhabitants of other States. Seems to be no difficulties – and while our compatriots are unlikely to cook most likely lasagna. Except on a ready basis (for the Italians it's the same thing that we – buy Olivier in a rundown store).
A Little easier is when decided to stuff cannelloni. Without a doubt, this is a purely Italian dish, and (very importantly) to mess it up, we must try. But there are billets, which are precisely the base; you in cooking and not miserable plagiarist.
Thank to all that helped us in this matter – is not a problem to buy a base for this delicious food. To stuff cannelloni, to begin with they need to purchase. Do not interfere, and know exactly what it is. So, look for the special pasta, similar to the tube length and ten inches in diameter – not less than two. Otherwise, a stuffed pasta cannelloni you will not succeed, in a more narrow hole stuffing not shove. In the current shopping this paste is sold freely; and if you are really strapped for cash, look for Italian. It is more expensive but doesn't cause any issues with adhesion, excessive flash, or inadequate diameter. Stuffed cannelloni Italian descent – fun.
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For Those who have never done it, it is better to start with the most simple. For example, try to cook cannelloni stuffed with minced meat (pardon the tautology). For this dish, except the pasta, you will need a pound of beef (meat – according to your taste), onion, and red; tablespoon sage (if dry; fresh – 2 times more); about 50 g of bread crumbs, and fresh; 1 egg and a little olive oil – and it's only filling. For the sauce (and stuffed cannelloni with Bechamel sauce are much more than a tomato) will need a pint of milk, a piece butter, three tablespoons of flour (not tea) and a glass of whipping cream.
The Oil is heated in a frying pan, fry onion, posypayutsya sage and varsik, and then prepared a quarter of an hour. When it is cold – added crumbs, egg and seasonings. At this time is the sauce: combine butter, milk, flour, relying spices and slowly heated to boiling with stirring. Then enter the cream – and the bowl is left alone.
Within each tube stalkivaetsya filling. Main principle: when you start to stuff cannelloni, first they have to boil that is not torn, and then not to overdo it, otherwise the pasta will be limp and tasteless. Laid the rolls on a baking sheet, top filled Bechamel, sprinkling of cheese – and forty minutes baked until Golden.
Do Not despair! Maybe he specializiruetsya on lasagna. Its leaves are quite suitable as an alternative, although will have to suffer a little longer. Just layers cut into three strips across the width, into which you'll wrap the filling. If the climbing got a little dry – lay out the meat and wait five minutes. The leaves will soften, and wrap cooked “sausage” were not working. So stuffed cannelloni is not worse than stipulated in the pasta – still both foundations conceived by the Italians and are suitable for any of their meals.
Quite suitable for the post, if you agree not to quibble over the composition of the dough for the pasta (most likely there are eggs). However, not even for fasting – a very tasty dish, although the meat is missing.
In the filling part 800 g of mushrooms, with more Goodies, better if they are of several kinds; onion; a little garlic. Attention! Problem! The truffle one, but it is better to get. Still will need 2 tablespoons of flour (this is not a problem), a pint of milk, two tablespoons of roasted forest nuts, spices.
Prepared mushrooms cut very finely, as finely – onions, garlic, and nuts, and truffle – records. Olive oil fried onions first with garlic, then add the mushrooms, and stew all together for about five minutes. Introduces the truffle, added parsley and a few spoonfuls of Bechamel. Welded tubes are filled with the cooled filling (without going over) and put in the oven. So stuffed cannelloni baked with cheese tastes betterso don't be lazy sprinkle with Parmesan cheese along with nuts. Truffle in a small amount is also good to leave for decoration. Tasty, although in the opinion of our countrymen, and complicated.
In Addition to Bechamel not less often use tomato sauce – it is also popular in Italian cooking. And if Bechamel fairly strict recipe of a very limited number of ingredients, the tomato use the fact that “for the soul rests” and mushrooms, and a variety of spices, and a large assortment of herbs. The main thing-not to overdo it with aroma, to not block the smell of the filling.
No less interesting to find some way to stuff cannelloni: there are almost no restrictions. Widely known recipe such pasta stuffed with eggplant, and experts believe that it is one of the best. It should be remembered that these stuffed cannelloni baked with cheese tastes better than without it.
No less interesting are pasta stuffed with cheese. The secret is that the dairy product should be thoroughly mixed with herbs and egg – the latter provides very accurate laying of the filling in the tube. On – traditionally: Bechamel – cheese – oven. Those who tried in admiration.
Very good fish cannelloni. But their preparation has several nuances. First of all, the fish fillet is cut into long but thin slices, which are carefully inserted inside the tubes. The sauce, again, not quite the Bechamel. Yolks of 3 eggs with two tablespoons of dry white wine whipped in a water bath, and while the mass is slowly poured ghee (in total 100 g). After removing from the hotplate all salted, purchase, is flavored with lemon juice and add the cream. Stuffed makaroshki pour the obtained sauce, sprinkled cheese and baked a quarter of an hour.
As you can see, to prepare fish cannelloni not so simple, but the result is worth it.
Fans of this kitchen appliances claim that this Italian dish is revealed from an unexpected quarter. The most successful stuffing is considered mixed beef – pork and beef. In principle, the preparatory phase or a way to stuff cannelloni, no different from the usual tradition. But further cooking – exclusive.
Instead of the classic Bechamel small pieces of onion are fried in the baking mode no more than 5 minutes. Then go to the same small pieces of garlic – three more minutes. Then – tomatoes without skin (and also very small cut) – plus the next five minutes.
In a separate container combine sour cream, tomato paste and boiling water. In the bowl of a unit is placed stuffed pasta, roast, and top – sauce. It should almost completely cover the contents. To finally bring to readiness cannelloni stuffed in multivarka mode "Pilaf". If he often makes the bottom of the food burnt – can be replaced with "Baking" (to limit it to forty minutes).
As you can see, the desired can be achieved in different ways and with different content. It would be a desire to eat tasty!
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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."
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