Stuffed cannelloni
Instructions
Put the flour into a bowl, make a recess in the middle break in the eggs, add a little water three tablespoons of tomato paste and a pinch of salt.
Knead the mixture until you get a smooth and homogeneous dough.
If necessary, add one or two tablespoons of water.
Let the dough rest for 30 minutes, then put it on the floured pastry Board and roll it out with a rolling pin into a very thin sheet.
Cut dough into discs of approximately 12 cm in diameter and place them in a pot full of boiling salted water.
Cook for 15 minutes, preventing the water resumes boiling.
Then drain them gently with a slotted spoon and allineateli on wet towel.
For the filling, passed to the mill leftovers of roast meat; wash under cold water, scottatelo in boiling water and rid them of skin.
Finely chop the onion, two cloves of garlic and the brain, FRY these ingredients for 5 minutes in a little oil, then mix everything with the mincemeat and an egg; Add salt and pepper.
Fill the pastry discs with the mixture prepared and formed of cannelloni that adagerete in a buttered baking dish.
Sprinkle them with Parmesan and butter and passed in the oven for 10 minutes.
Ingredients and dosing for 4 persons
- For the dough:
- 260 g of flour
- 2 eggs
- 3 tablespoons of tomato paste
- Salt
- For the filling:
- 250 g of advanced roasted meat
- 260 g of calf's brain
- 1 onion
- 2 cloves of garlic
- 1 tablespoon of olive oil
- 1 egg
- Salt
- Pepper
- For the rest:
- Margarine
- Grated parmesan cheese
- 30 g of butter