The recipe for cannelloni.

Cannelloni - this is one of the varieties of the famous Italian pasta, outwardly and in content resembles a large stuffed pasta.

The recipe for cannelloni is very simple. Tubules - pasta about ten centimeters in length and three to four centimeters in diameter are filled with meat, vegetable or fish mince, they are put in shape, filled with sauce and baked in the oven. An uncomplicated, albeit troublesome business. Sometimes cannelloni is made in the form of seashells.

Cook's art is manifested in the correct selection of ingredients of minced meat and a suitable sauce, which, of course, opens up wide opportunities for creativity.

Below is the classic recipe for cannelloni with béchamel sauce. Minced meat, consisting of chicken breast and champignon mushrooms.

The recipe for cannelloni

Ingredients:

• Boneless chicken breast (white meat) - 300-4000 grams
• Fresh mushrooms champignons - 200-300 grams
• Vegetable oil for frying - 2-3 tablespoons (tablespoons)
• Greens - bunch (parsley, dill)
• Spices to taste (salt, black pepper, coriander, mustard seed)
• Paste cannelloni - one pack (it is unlikely that it will go completely)
• Hard cheese without bright taste

Ingredients for Béchamel sauce:

• 80-100 grams of fresh unsalted butter
• Wheat flour of the highest grade - 3 tablespoons
• Milk - 700-800 grams
• Spices - salt, ground pepper

Preparation of cannelloni:

Chicken breast, let's go through a meat grinder or cut into very small pieces. Mushrooms are mine, dried, cut into small slices.

In the frying pan pour the vegetable oil, put the stuffing and lightly stirring, fry it for 3-5 minutes. Add the mushrooms, we all put it together for another 4-5 minutes. Season with spices.

Greenery finely cut, add to the finished stuffing, mix until homogeneity.

Pasta cannelloni is prepared in accordance with the manufacturer's instructions (it is indicated on the box). If necessary, pre-cook the pasta (or shells) lightly. Fill the paste with minced meat, trying not to damage its shape.

We prepare the bechamel sauce. To do this, warm up the pan and spread the oil on it. When the butter melts, add the flour. Stir and fry the mixture for 3-4 minutes. Begin to carefully add milk (small portions of 3-4 tablespoons). Stir each serving carefully, make sure that no lumps are formed. Ready sauce, salt, pepper.

In a beautiful form (which we are going to serve on the table) lay out one row of cannelloni, pour the sauce bechamel. Spread the second layer of pasta with minced meat, again pour the sauce. Cover the form with foil and put it in the oven. The oven should be already warmed up. Bake at a temperature of 175-180 ° C. The time must correspond to that specified by the manufacturer of the paste.

We rub the cheese on the grater. We take out the form from the oven. Sprinkle cannelloni with a thick layer of cheese and put it back in the oven for 5-7 minutes (until the cheese melts and browns).

The dish is ready.

Sometimes cannelloni is made in the form of a shell so large that a serving of pasta can consist of two (or even one) stuffed "macaroni". In this case, each serving should be baked separately. Serve them on a platter, additionally watering the sauce before serving.

When choosing how to cook cannelloni, rely on the tastes of your loved ones. Friesham for pasta can serve a variety of products. To classical options (besides described above) is also a combination of tomato, mozzarella and basil under cream sauce - an option for vegetarians.

A recipe for cannelloni with a sweet filling is possible. In this case the forcemeat consists of a gentle cottage cheese, apples (or berries) of nuts and sugar. The sauce is caramel or chocolate. True, there is no certainty that this dessert has Italian roots.

This, of course, should not stop anyone. It is important to get pleasure from creativity and a new and unusual dish.