We love food world with Ricardo Nunes of Madeira Portugal and Antonia septimo of Filipines / ITALIAN PORK & SPINACH CANNELLONI
Many of you have requested Italian food, so today I will share with you one of my favourite #Italian #Pork #CannelloniRecipe
It´s much easier to fill up the Cannelloni using a pipe I find, the trick is to make sure that the sauce is fine enough for it to pass thru the pipe. To prevent the meat from lump, I cook the meat with tomatoes sauce without statue.
This recipe is very easy to follow and I hope you like it too!
Feel free to share it with your friend and favourite group!
Pork Cannelloni
Ingredient
600 grams ground Pork
1 tsp oregano
1 tsp salt
pinch of black pepper
450 ml tomatoes sauce
3-4 cloves crushed garlic
1 Whole egg plant (Diced)
2 tbsp Olive Oil
1 pack of Cannelloni pasta (Approx. 20)
Béchamel Sauce
4 tbsp butter
4 tbsp plain flour
2 & half cup of milk
Salt
1/2 cup parmesan cheese (Grated)
Fresh ground pepper (Optional)
Instruction
Grate the garlic & dice the egg plan.
Heat olive oil, add pepper, oregano and 1/2 tomatoes sauce. Cook for a few seconds
Add minced Pork , 1/2 of the egg plant and remaining tomatoes sauce, garlic , mix well 1 or 1-2 mins.
Add remaining egg plant and simmer for 30 mins under low heat.
Cool beef sauce and prepare béchamel sauce.
Add plain flour to melt butter in a saucepan.
Add milk slowly and stir continuously until mixture is thick and smooth.
Spread the béchamel sauce on the baking pan and pipe the beef mixture thru the cannelloni.
Line the pasta and pour remain béchamel sauce over the pasta.
Bake for 190-200 degree C for 40-45 minutes.
Serve with salad.
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