Description
I liked the idea of rye cannelloni, which was published in a cookbook "Simply Scandinavian". Unusual, tasty and hearty dish.
Ingredients
-
Figure
120 g
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Water
400 ml
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Minced meat
250 g
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Chicken egg
3 piece
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Parsley
20 g
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Onion
1 piece
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Vegetable oil
1 Tbsp
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Cream
30 ml
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Paprika sweet
0.333 tsp
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Salt
-
Black pepper
-
Rye flour
180 ml
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Flour
100 ml
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Butter
40 g
Cooking
Rice poured into the pot, add water.
Bring to the boil and turn the heat to low. I cook rice with the lid closed, about 30-35 minutes. Give the rice to cool.
Onions wash, clean and cut into cubes.
Onion fry until soft in vegetable oil.
Prepare stuffing. In a bowl mix the rice, minced meat, boiled eggs, diced, egg, chopped parsley, fried onions, cream, ground paprika, salt and ground black pepper to taste.
The filling is well kneaded.
In another bowl, sift the rye and wheat flour, add salt.
To the flour add the warm water and knead the dough. Cover the dough and leave for 10-15 minutes.
Using the flour that's left for podpili, roll the dough thickness of about 2 mm.
Cut the dough into squares (side length about 12 cm).
On one edge of a square of dough spread the filling.
Fold the dough with filling into a tube. Prepare the remaining cannelloni.
A veiled pan with parchment paper, lay out the cannelloni on it.
Grease the cannelloni with melted butter.
Bake "rolls" in the preheated 240-250 degree oven for about 15-20 minutes. Take the cannelloni out of the oven and then grease with butter. I gave rye cannelloni with parsley and sour cream, served with sauce of Your choice. I think these can be baked cannelloni with Bechamel sauce, as in the classic version. Bon appétit!
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