Today you play cannelloni, you have to see what it costs me to put on with them and what I like . I had some roast beef and how I had to spend it, I thought about making them. I pulled the blanket to my head and here you have it. Cannelloni I like them a lot but to put me with them makes me lazy, but eating them does not cost me anything, on the contrary I like them haha
- 24 plates for cannelloni
- A piece of roast beef
- 1 carrot
- 1 onion
- 1/2 small red pepper
- Fine chopped parsley
- 2 tablespoons of tomato sauce (mine homemade)
- Olive oil
* For the bechamel:
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 1 tablespoon and a half of flour
- 400 ml of milk
- Cheese for gratin
Put a pan on the fire with plenty of water and a splash of oil, do not let it boil, just be very hot. Put the cannelloni plates inside and stir them so they do not stick together. Cover the casserole and leave them for 20 minutes stirring carefully from time to time. Remove them and put them on a clean cloth or on top of the work table, slightly greased and separated from each other.
Make the sofrito. Chop the meat in a chopper, reserve. Peel and finely chop the onion, scrape the carrot and place it in the fine chopper. chop the pepper thinly. In a pan put a little oil and sauté over medium heat under the onion and carrot well chopped, when this portada adds the pepper, continues sautéing and incorporates the tomato sauce, give it a few laps and add the minced meat and chopped parsley . Reduce everything a little more and let it cool a bit so you can manipulate it.
Make the bechamel; Put in a pan the oil and butter when it is hot, put the flour and take it 1 minute without stopping to stir, now add the hot milk in a thread and stirring constantly, as the flour absorbs the milk you will incorporate more , until you get a thin béchamel sauce, do not leave it fat, it will be rather fine, if necessary add more milk to lighten it. Salt and pepper with a little nutmeg.
Make the cannelloni; In a baking dish, brush the bottom with a spoonful of tomato sauce. Take a cannelloni plate and put a spoonful of the filling in the center and put it in the source, do this step until the filling is finished.
Cover the cannelloni with bechamel sauce and spread over a little grated cheese special to gratin, put in the oven preheated to 200 degrees until this golden brown. Serve right away.