Cannelloni with meat and mushrooms

Description

The Italians know a lot about food. Neither took to cook their recipes, you can be sure that will be delicious and satisfying. So today I decided to cook cannelloni first time, I must admit, though long planned. So, since the stuffing can be any, at the discretion of the hostess, even fruit, I decided to do this on your taste. The only constant is the sauce "Bechamel".

Ingredients

Cannelloni

130 g
Beef

250 g
Mushrooms

150 g
Onion

100 g
Cream

150 g
Cheese

100 g
Chicken egg

2 piece
Greens

1 coup
Butter

50 g
Bread crumbs

1 Tbsp
Flour

1 Tbsp

Cooking

Peel and finely chop the onions and mushrooms. In the frying pan oil and fry first the onions, then put the mushrooms. Fry until cooked.

Skip the beef through a meat grinder three times.

To take different greens, wash and finely chop. I had parsley, dill, celery and rosemary.

The stuffing to put fried mushrooms with onions and chopped greens. Salt sea salt and pepper.

I have from yesterday's pies left two raw egg whites. I whipped in a solid foam and mix into the stuffing. If you want you can put 50 grams of bread crumbs, soaked in milk, as do the Italians. The meat will be more tender and it will be bigger.

Form of grease with butter and sprinkle with breadcrumbs.

Stuff cannelloni our meat. I have a special gun, which I use when making homemade sausages. Here he I served.

Lay the stuffed cannelloni in the form tightly to each other.

And in the meantime we forgot to cook our sauce "Bechamel". To do this in a frying pan melt the butter and fry 1 tbsp flour.

Milk in the house was not, but we have from yesterday's pies remained cream "Parmalat". They will replace us with milk. We warm up the cream in the microwave and add the 200 ml of vegetable broth.

Pour diluted cream into the pan with the roasted flour little by little and mash it thoroughly to avoid lumps. Gradually pour in all the liquid and cook until thick. The sauce should be the consistency as sour cream.

After that, be sure to strain the sauce through a sieve. Wipe the lumps if they were in the sieve and the sauce seemed not thick enough. I just gave a beloved dog. He was in awe of the raw tripe with sauce "Bechamel".

Add to the sauce a pinch of ground nutmeg and salt to taste.

Slicer finely chop the cheese. I was "Maasdam". It was a pity, but the other was not. You need to pour a few tablespoons of water on cannelloni, drizzle with butter and pour evenly the sauce "Bechamel". Then cover completely the entire surface of the cheese.

Top generously sprinkle grated on a fine grater Parmesan cheese, cover with a lid or foil and put into the oven for 30 min.

Here we have turned cannelloni. Who loves top toasted crust can put in the oven for another 10 mins under the grill included.

Can lay the table, pour a glass of red wine, to include Italian music and imagine yourself in an Italian restaurant. Moreover, not every restaurant you so tasty feed, as here, I assure you.

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