Cannelloni aunt teresa
Instructions
Prepare the dough.
So be found in hot water the dried mushrooms, coarsely tritandoli along with the ham.
Fire place a pan with chopped onion, 2 tablespoons of olive oil and a knob of butter: fry the whole thing, then add the meat and Brown well.
Add the mushrooms and ham, add salt and pepper and cook over moderate heat for about 20 minutes, adding, if necessary, a few tablespoons of water.
Drain all the ingredients from their cooking sauce and place them in a bowl, by joining the diced mozzarella.
Prepare a bechamel sauce as follows: put the fire, in a saucepan, a knob of butter, let it melt, stirring as you add two tablespoons of flour and, as soon as the mixture will have taken a light hazelnut color, dilute with half a litre of warm milk.
Add salt and continue to stir until the sauce is thickened.
Remove from heat and incorporatene two-thirds to the mixture of meat ham and mozzarella, mixing all ingredients.
Now take the dough, roll out the pastry and cut into rectangles.
Cook in salted water, drain and arrange on a damp cloth.
Put two tablespoons of filling into each large rectangle and wrap it up then back on itself, forming of cannelloni.
Generously butter a baking dish, lay the first layer of cannelloni, sprinkle with Parmesan you put here and there, some butter, form a second layer of cannelloni and cover with the remaining bechamel.
Sprinkle with more Parmesan and butter beribboned Dames.
Place in the oven to bake for about 20 minutes, then immediately brought to the table by placing the dish on special supports.
Ingredients and dosing for 4 persons
- For the dough:
- 400 g of flour
- Salt
- 4 eggs
- For the filling:
- 50 g of dried mushrooms
- 100 g of ham
- 1 onion
- Olive oil
- Butter
- 250 g of pulp of minced beef
- Salt
- Pepper
- 1 mozzarella
- For the bechamel:
- 50 g of butter
- 50 g of flour
- 50 cl of milk
- Salt
- For the rest:
- Grated parmesan cheese