Cannelloni with meat and mushrooms

3_03084 CANNELLONI with MEAT and mushrooms INGREDIENTS for 4 PERSONS 450 g pork stew, 350 g of potatoes, 200 g of carrots, onions, 10 12 2 tablespoons cannelloni, capers, 200 g of mushrooms, 50 cl dry white wine, a bunch of parsley, a clove of garlic, 100 g butter, 2 tablespoons of olive oil, 150 g grated Parmesan, salt, pepper.

Oval In a saucepan heat the oil and Brown the meat, mixing thoroughly.

Sprayed with white wine, put the cover, lower the heat and cook fresh focus for about an hour and 30 minutes, turning meat regularly.

Peel the potatoes and cut them into wedges not very large; wash, Peel the carrots and cut them into sticks.

Peel the onions and cut them in two.

Pour 1/2 glass of water in the saucepan with the stew, add the potatoes, carrots and onions.

Incorporate the butter into chunks and simmer gently 30 minutes again.

Peel the garlic.

Wash the parsley and garlic together tritatelo.

Lightly salt the stew and sprinkle with the chopped prepared.

Mince the meat with the vegetables you place everything in a bowl.

One minute the cannelloni blanched in salted water; drain and place on a clean kitchen towel.

Clean the mushrooms with a damp cloth and cut them into thin slices.

Let them blow up 2 minutes in a frying pan without added fat.

Put the mushrooms in a bowl with meat and vegetables, add capers and mix carefully.

Add salt and pepper.

Preheat oven to 200ø.

The cannelloni stuffed with the filling mixture.

Grease a baking dish and settle the cannelloni.

Pour over the cooking of the meat, sprinkle with the parmesan and add the butter in small pieces.

Bake and cook 15 minutes.

When cooked, serve immediately.