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The other day I shared with you the recipe to make a good homemade broth, and as I told you, one of the advantages of making the broth at home is the remains of meat that we have left, with them we can prepare some delicious croquettes or these delicious Homemade cannelloni that today I explain how to elaborate.
Although I usually use traditional cannelloni plates, the ones that roll, the other day I found some tubes for cannelloni in the supermarket and decided to give them a try. The result has been good, they have needed more time to cook, but we have saved that time previously since I have not had to soak or cook them. They can be filled with a teaspoon or by inserting the filling into a pastry bag without a nozzle, which will make our work easier. For cooking we will need to have them in the oven for about 35 minutes at 180ºC covered with aluminum foil, then we will uncover them and we will have another 10 minutes with the grill for the cheese to brown.
Homemade cannelloni
Prepare some delicious cannelloni with the leftover meat from the stew.
- Barbara Gonzalo
- Kitchen: Spanish, International
- Recipe type: meats and pasta
- Rations: 15-20 units
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 300 gr. of leftover meat from the stew (chicken, veal, ball, pork) without bones or skin
- 1 cebolla
- 2 carrots from the stew
- olive oil
- 4-5 tablespoons of tomato sauce
- salt and pepper
- bechamel (homemade or bought as you prefer)
- cannelloni tubes (or traditional plates)
- grated cheese for gratin
Preparation
Cut the onion into 4 and chop it with the mincer or by hand.
In a frying pan with oil, poach the onion that we have just chopped until it begins to turn transparent.
While the onion is sautéing, mash the cooked carrots with a fork.
Add the carrot to the pan with the onion and cook for a couple of minutes.
Add the meat that we had reserved, stir and cook a couple more minutes.
Add the fried tomato. Mix well and cook 2 or 3 more minutes.
Adjust the salt level of the cannelloni filling and let it rest for a few minutes until it is warm or cold.
While the filling is cooling, cover the bottom of a baking dish with béchamel sauce.
Fill the cannelloni tubes with the help of a teaspoon or a pastry bag.
Place the filled tubes in the baking dish.
Cover the cannelloni with plenty of béchamel (in this case that I have used the cannelloni tubes, it is necessary that the sauce is abundant so that the cannelloni cook well in the oven)
Sprinkle with grated cheese.
Place in the oven preheated to 180ºC and bake for approximately 35 minutes keeping the cannelloni covered with aluminum foil.
Uncover the cannelloni and gratin the last 10 minutes so that the cheese melts and browns.
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