Cannelloni with beef and pork
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Quite meticulous but very appreciated. A different lasagna !!!.
- Cannelloni 200 gr.
- minced meat mixed pork and beef 500 g
- olive oil 30 ml.
- tomato paste 300 ml.
- fragrant tomato sauce like Bolognesse
- cheese 50 g
- butter 50 g.
- iodized salt
- freshly ground pepper
- bechamel sauce 300 ml.
Preparation time: less than 30 minutes
RECIPE PREPARATION Cannelloni with beef and pork:
The minced meat is lightly fried in the wok dish with a drop of olive oil, add the tomato paste diluted with a little water, season with salt, pepper and oregano and leave to boil, covered over low heat for approx. 20 minutes. Meanwhile, prepare the bechamel sauce, from approx. 50 g butter, 2 tablespoons flour and 300 ml milk. Leave the sauces to cool. Cannelloni pasta is filled, uncooked, with the meat composition, placed in a heat-resistant dish greased with a little butter and a layer of tomato sauce. At the end, cover with aromatic tomato sauce and becahmel sauce. Put a few butterflies and slices of cheese on top, cover and put in the preheated oven, approx. 25 minutes on medium heat.
Cannelloni pasta is a kind of long tubes!
Cannelloni with beef and pork
Cannelloni with beef and pork from: cannelloni, parmesan, olive oil, minced pork, minced beef, celery,, carrot, onion, tomato sauce, salt, pepper, nutmeg, butter, flour, milk, cinnamon.
For the meat sauce:
- 100 ml of olive oil
- 250 g minced pork
- 250 g minced beef
- 1 small celery
- 1 carrot
- 1 onion
- 1 can tomato sauce
- 100 g race parmesan
- 1 knife tip grated nutmeg
For Bechamel sauce:
- 100 g butter
- 2 tablespoons flour
- 500 ml of milk
- 1 tip of grated cinnamon knife.
Method of preparation:
Put the onion, carrot and celery on the large grater and put them to harden in the hot olive oil. After they are hardened, add the minced meat and let them simmer over low heat.
Stir occasionally. After the meat changes color, add the tomato sauce and simmer for 1 hour until the oil comes out on top.
Then add the spices to taste: salt, pepper, nutmeg and parmesan.
Simmer the milk and butter. Add the flour in the rain and mix well with the whisk so that no lumps form. Then let it boil until it thickens.
At the end, season with cinnamon and salt. Grease a pan with a little butter and add a layer of meat sauce. Fill cannelloni with the meat sauce and place them in the pan.
Add the Bechamel sauce and grated Parmesan cheese. Put the tray in the hot oven and leave for 40-50 minutes.
Cannelloni with pork
Cannelloni how their mother is at home I ate in a Roman restaurant, a stone's throw from Trajan's Column. They looked like this and the filling was based on beef.
These pastas are part of Lasagna family, with the observation that they have a cylindrical shape, being practically large diameter tubes. They are usually prepared in the oven, with various fillings and sauces. The fillings are the classic ones used for lasagna: spinach with ricotta or minced beef and tomatoes. The sauces used are either tomato sauce or Béchamel sauce. In supermarkets, in the frozen food department, you can find cannelloni semi-prepared, just heated in the oven or microwave and dinner is ready. They are not difficult to do at home either, except for the part with filling the tubes, part that requires either experience, or skill, or a little of each. Easter cannelloni find in any food that respects itself, so you can dare to produce at least one batch. Such a batch, which can feed about 6-8 people (as the Italian manufacturer based in France says) I committed working "with four hands". I didn't follow the traditional Italian recipe (pure culinary blasphemy), using a free adaptation, in which the beef metamorphosed into pork, and the Béchamel sauce - which my wife doesn't even want to hear about - was replaced with a generous amount of thickened cream with tomato pulp.
What do you need?
- 250 g cannelloni
- 750 g pork shoulder
- 3 yellow onions, large
- 3-4 tablespoons of olive oil
- 1 cup (200 mL) of water
- 1 large box (155 g) tomato paste with 24% dry matter
- 1-2 tablespoons sweet pepper paste
- 2 eggs (optional)
- 2 - 3 basil leaves
- 1 bunch of green parsley
- Salt and pepper - to taste.
- 1 canned (400 g) diced tomato pulp
- 0.5 L cooking cream with at least 20% fat
- Salt and pepper - to taste.
How do you proceed?
First go to the butcher and choose a piece of pork shoulder (but the meat goes just as well), then ask the butcher to pass it through the mincer. This way you choose minced meat (or GROUND as they say in some areas of our dear homeland), without other worries, like mounted shredder / robot, cleaned shredder / robot, washed and dried shredder / robot, put back shredder / robot.
Peel an onion and finely chop it.
Wash the parsley and basil and chop them as well. You don't need them right now, but it's good to have them ready.
Take a large frying pan / pan (I use a Delimano Stoneforte wok for such operations) in which you fry the onion in oil over a suitable heat. About 5-6 minutes.
Then add the minced meat and cook the whole mixture for another 5 minutes. Always mix (preferably with a fork) so that the meat does not gather in a compact lump.
Season with salt and pepper, add water, cover the container with a lid and simmer for about half an hour. If you want it to drop faster, you can remove the lid from the pan in the last 10 minutes. Don't forget to stir from time to time.
Add the tomato paste and the pepper paste, mix well and let it boil (about 2 minutes).
Add the chopped greens, mix and then allow the composition to cool until its temperature drops below 50 ˚C. This is so that when you add the eggs, it does not turn into an omelet (be careful, in Moldova the eggs will turn into starch, and in Transylvania into dandelion!).
You don't have to lay the eggs on them, unless you are afraid that the composition will not be coagulated enough and that it will flow from the cannelloni tubes. If you still decide to put them, mix well, so that the egg disperses evenly throughout the composition.
While the composition cools, you can prepare the sauce by mixing the tomato pulp with the cream in a saucepan. Add a pinch of salt and pepper, if you haven't lost too much of these ingredients in the meat.
Take a large tray, in which the cannelloni tubes can be placed in a single layer, horizontally. I used a 35 × 22 cm tray (also Stoneforte from Delimano), in which I managed to put the tubes with some space between them.
Now follows the most difficult part, filling the tubes with the meat composition. Since the operation requires at least four hands, I don't really have pictures of the filling, but I'll try to describe everything in words.
First put the meat composition in a posh. A big one. Place a tube upright on the bottom of the tray and fill it with the composition. Quickly bring it to a horizontal position and fill the next one, which is already waiting with the hole up. Continue until all the tubes are full, or until your filling is complete. If you have excess filler left, let it cool completely and put it (sorry, put it) in the freezer. Later you can use it as an ingredient in a meat pie.
Now, if you have nicely arranged the tubes filled in the tray, pour the sauce over them as evenly as possible.
Place the tray in the preheated oven at 180 - 190 ˚C and leave it there for about 35 - 40 minutes. Halfway through, turn the tray over so you don't have any surprises if the oven flame isn't evenly distributed.
During this time, you have enough time to pass the parmesan through the small grater, without spreading too much of it on the table or, worse, on the floor.
Sprinkle the grated Parmesan cheese over the browned tubes, then put the tray in the oven for another 8-10 minutes.
In the meantime, you can uncork a bottle of dry red wine to breathe. A Chianti would have worked, but I was also satisfied with a Bordeaux from 2017 "put in a bottle at the castle". Not the other way around, but for the price of a bottle of Italian liqueur, I bought three bottles of French sugar.
After removing the tray from the oven, place your cannelloni on the plates. I'm not telling you how to avoid crushing, I leave you the pleasure to discover for yourself. Now you could decorate the plate with some fresh basil, or something extra Parmesan, or even both! Due to hunger, I skipped this stage.
Method of preparation
The pork is cut into pieces (cubes) and boiled together with the beef bone in a lot of water.
After about 30 minutes in which the meat is cooked, put the vegetables in olive oil: finely chop the onion, carrot slices, pepper into small cubes, grate the celery and rinse the rice under a stream of cold water.
Leave it to harden for a few minutes, then add it to the soup pot and let it simmer, adding the diced potatoes.
When the vegetables are almost cooked, add the diced tomatoes, broth and spices.
When ready, add the tarragon to the vinegar (to taste) and the finely chopped parsley and leave to cover for a few minutes.
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OPTIMEAT is a food import and distribution company, which was launched in the meat trade in 2002.
The market segment in which OPTIMEAT has been active since the beginning is that of meat consumers, for which it provides the best quality raw materials.
With the increase in the volume of acquisitions, OPTIMEAT has diversified its commodity portfolio, which today includes: pork, beef, lamb, sheep, chicken, duck and turkey, to which are added potatoes.
Beef with spicy sauce and french fries
Once a month, we are allowed to eat french fries. The sauce is with sour cream, the beef is roasted for 5 minutes, it is a quick and very tasty dish to make. It is a recipe from my grandmother's cookbook, from the time when she cooked with butter, although they also had oil on hand for years & # 821750. It tastes great. Also in butter are cooked potatoes from another beef dish: Stewed beef with onions and potatoes.
Preparation time 20 minutes
Cooking time 20 minutes
- 500 g beef
- 1 lg butter
- salt pepper
- FOR THE SPICY SAUCE:
- 1 small carrot
- 2 medium onions
- 1 parsley root
- 6-8 medium fresh tomatoes or 1 tablespoon tomato paste
- 1.5 lg butter
- pepper, hot paprika, 1 bay leaf,
- 100-150 g sour cream
- 2 cups vegetable or meat soup (or water)
- 4-5 potatoes (straw) for french fries
1. You will choose soft beef, wash it, clean it of tendons, beat it with a hammer, slice it and then cut 2 cm strips. Add salt and pepper on all sides.
2. In a clean pan, melt 1 tablespoon of butter and fry the meat for 3 minutes on one side and two on the other side, then add it to the low sauce.
It is eaten with french fries (sprinkled with dill or parsley) and a summer salad or pickles.
Liv (e) it!
Other similar recipes:
Stewed beef with onions and potatoes (click here for recipe)
Beef chop with vegetable and potato sauce
Meatballs with marinated sauce
Recipe for minced meatballs with marinated sauce prepared with vegetables, onions and broth
Lamb meatballs with wine sauce.
Recipe for minced lamb meatballs with white wine sauce, onion and vegetables
Recipe for minced lamb meatballs with dill and white wine
Sheep meatballs with tsar sauce.
Recipe for minced meatballs of mutton with onion and greens, served with tarragon sauce
Simona's WorldIf it's the weekend, then we need to do something. otherwise .. And as I had in my pantry these cannelloni that were kind of winking at me .. I told myself to put them on .. fire! Mine wanted beef, so ... run to the supermarket! And do you think that's all I got ?! I do not! And it cost us "this meat" a few million. :))
When I tell you I'm sending Diana to you, you don't believe me!
I also come to a delicious portion of cannelloni, if you receive me: D
May you come back. I don't know why I don't teach myself not to stop by you :)). Every time you make me crave and salivate.
Even though a few million more went to the cupboards, cannelloni was worth how good it looked. Pup and have a nice week!
I never refuse a portion of pasta, no matter how cooked they are!
P.S. I also suffer from shopping :)))
I'm coming to the table too! I bring dessert, if you receive me! Kiss
Yummmy, I also made cannelloni, but with cheese and greens :) I don't refuse a portion with meat: D
@Mihaela, I look forward to it! Kiss
@Alina, I've already put another cutlery on the table! Many kisses
@Strumfita, where did you run? I missed you knowing. I missed you :-*
@ Sar & ampMiki, it was delicious, but I'm still fed up with that money :)) Kisses
@Truedelights, then I'm waiting for you for a portion! Many kisses
@Cristina, if you also bring dessert, you are more than welcome !! Many kisses
@Danutza, we exchange !! Many kisses
@Simona, thank you! Kiss
A goodness! How's the hot pepper jam?
many problems dear, a little time, for me the day has only 24 hours: D
@Cornel, it's a sweet-hot sauce, yes hot no joke! :)
@Strumfita, head up .. better times will come .. I kiss you dearly and .. let's hear each other well !!
Classic beef stew
In the following lines we present the recipe Classic beef stew. If it is prepared only with water, then we have beef stew, if we strain the water and add a little red wine, things already change and we have a delicious beef stew with wine. We recommend that you browse the recipe as well Pork stew with wine and Knedla dumplings and other recipes by clicking on the images below.
I simply did not refrain from putting in the shopping cart from Selgros and 1 kg of beef. From the moment I saw it in the window, my mind flew to what I will cook that day, namely the delicious classic beef stew, next to which I was going to put the garnish of natural potatoes and a simple but delicious Cucumber Salad with Onion, as my grandmother prepared it.
But let's not dwell too much on the stories and move on to the recipe itself and see what ingredients we need to prepare it.
Classic beef stew & # 8211 Ingredient
1 kg of beef (breast, ribs or pulp)
5 medium-sized peeled tomatoes
3 pieces of medium-sized onions
2 pieces of bell pepper
5-6 cloves of garlic
2 tablespoons gulyas paste or 2 tablespoons paprika
2 tablespoons lard (or oil)
salt, pepper and 1 teaspoon cumin seeds
Classic beef stew & # 8211 Preparation
Cut the onion into small pieces as well as the bell peppers. The tomatoes are grown and scalded in hot water, then removed in cold water and peeled. Cut into slices and set aside. Peel a squash, grate it and slice it. The meat is portioned into suitable pieces.
Heat a lard in a saucepan and heat the onion and finely chopped peppers on it. Put over the cut meat and continue to harden until it becomes white on all sides.
Season with salt and ground pepper and mix. Add the gulyas paste (or paprika), mix and add the peeled and sliced tomatoes.
Now add the garlic and the teaspoon of cumin, then mix and cover the pan with a lid and let it boil for about 5 minutes until it leaves a little juice.
All this being done so far, all we have to do is add 100-200 ml of water to mix and let it simmer for 3-4 hours until the meat penetrates easily with a fork.
So the classic beef stew is boiled for 3-4 hours on low heat covered with a lid and also every 10-15 minutes we check if there is still water. If the water decreases, add about 100-200 ml again until the meat is cooked and stir constantly so that it does not stick to the pan.
We get a delicious sauce with a soft meat that melts in your mouth. It can be served with natural potatoes, flour dumplings, knedla dumplings or fresh homemade bread.
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