Cannelloni with meat
Allergens:
Ingredients for 5 portions
Calculate portions
Cannelloni
20.0 ud
Olive oil
0.05 l
Onion
0.25 kg
Minced meat
0.6 kg
Pork pate
0.1 kg
Sterilised milk
0.75 l
Goxo flour (W 170 - 200)
0.053 kg
Margarine
0.053 kg
Ground white pepper
0.25 g
Ground nutmeg
0.125 g
Grated cheese
0.075 kg
Table salt
10.0 g
Tomato sauce
0.375 l
Elaboration
For this recipe, the following elaborations are necessary:
- Boil the cannelloni pasta (place them on greased baking tins)
- Tomato sauce
- Bechamel sauce
- Elaboration of the filling:
- Brunoise the onion.
- Fry the onion until tender.
- Add minced meat, saute, degrease and add the paté. Mix well. Ensure that the meat overpasses 75 ºC.
- Pour the tomato sauce (0.25 litres for 10 cannelloni portions) to give colour and season it.
- Pass the filling through a meat mincer or a meat cutter machine to get a smooth texture and store it in the FREEZER.
- Fill the cannelloni tubes using a piping bag. 30 g per unit and roll into cylinders.
- Pour 50 g of tomato sauce on the food tray and place 4 cannelloni over it. Sauce it with 150 g of Bechamel on top to get to 350 g per portion in each tray.
- Chill (core temperature under 10 ºC in less than two hours)
- Thermoseal the compostable trays.
- Store it in the fridge between 0 ºC and 4 ºC.
REGENERATION
- Take the cannoli out of the tray and place them on an oven tin.
- Sprinkle grated cheese and grill it.
- It can also be regenerated in the microwave for 3 minutes at maximum power.
Nutritional information (1 portion)
Energy
937.25
kcal
Carbohydrates
52.93
g
Proteins
39.08
g
Lipids
62.62
g
Fiber
2.87
g
Saturates
21.65
g
Monounsaturated fatty acids
27.18
g
Polyunsaturated fatty acids
9.53
g
Cholesterol
169.94
mg
Calcium
534.55
mg
Iron
6.38
mg
Zinc
5.47
mg
Vitamin A
1883.48
ug
Vitamin C
38.65
g
Folic acid
86.37
ug
Salt (Sodium)
1526.0
mg
Sugars
11.81
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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