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12-15 fresh pasta sheets
500g mince meat
250g Ricotta /150 g Mascarpone
100g Pecorino / 150 g grated Parmesan
1 chopped onion
some fresh basil leaves
60ml olive oil
seasalt and black pepper
5g nutmeg
1 tin tomatoes
1 tin tomato paste
A super tasty but very rich Italian dish is Cannalloni. A condition for the real Italian taste is to use Italian products. Another condition is you must love cheese ;) because you use four types of cheese in this dish. This recipe (a slight variation on Gino D'Acampo's) is a big hit with the whole snazzie family. You should try it, we can recommend it whole heartedly!
How to make cannellloni
Pour 2 tablesp. olive oil in the pan.
Add the chopped onion.
Then add the mince meat.
Season with salt & pepper.
Bake mince&onion for 10-15 minutes, let it cool.
Scoop the ricotta in a big mixing bowl.
Stir the mascarpone into the ricotta.
Preheat the oven to 200°c.
Fold the pasmesan + the nutmeg into the mince meat.
Fold the ricotta mixture into the mince meat as well.
Scoop two tablespoons filling on the pasta sheets.
Make neat rolls, mind to fill them to the edges.
Place the canneloni rolls neatly together with the open side down under.
Cover with tomatoes, drizzle cream and 30 ml oil, sprinkle salt, pepper and basil.
Cover the baking tray in tin foil and slide it for de first 10 minutes in the oven.
Remove the foil and bake the cannelloni for another 10 minutes. Let it cool slightly on a wire rack.
Serve the cannelloni with a simple mixed rocket salad and sprinkle pecorino shavings on top.