60 min
Type of dish: Pastas, Meats
Temperature: Hot
Allergens
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Traces of eggs
Traces of eggs
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Cannelloni 25.0 ud
Onion 0.075 kg
Minced meat 0.3 kg
Pork pate 0.17 kg
Ground white pepper 0.05 g
Ground nutmeg 0.025 g
Grated cheese 0.05 kg
Table salt 3.75 g
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)
Fiber 1.81 g
Saturates 16.7 g
Monounsaturated fatty acids 15.43 g
Polyunsaturated fatty acids 8.53 g
Cholesterol 167.67 mg
Calcium 434.72 mg
Iron 4.74 mg
Zinc 3.74 mg
Vitamin A 3001.65 ug
Vitamin C 24.07 g
Folic acid 60.9 ug
Salt (Sodium) 1258.7 mg
Sugars 13.61 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.