Italian cuisine is renowned for its commitment to the pasta.We can say that this dish - in all its varieties - simply overwhelming mass character of this country cooking.No wonder sarcastically, ironically, mocking and friendly - as you like to interpret - the Italians called wop.
However, to their credit - from the "paste" they create culinary masterpieces, which then borrowed shamelessly all countries (even those whose inhabitants scornfully tease Italians).
Delicatessen: very simple
Many Italian dishes are virtually impossible to reproduce the inhabitants of other states.It seems to be no difficulty - and while our compatriots are unlikely to cook lasagna plausible.Is that on the basis of the final (for the Italians it's the same thing for us - to buy Olivier in a rundown shop).
becomes a little easier when the decision stuffed cannelloni.Without a doubt, this is a purely Italian dish, and (very important) to spoil it, we must try.However, there are blanks which are precisely base;you - a partner in the preparation of meals, and do not mind a plagiarist.
Guide for Beginners
Thank everything that has helped us in this case - is not a problem to buy a basis for this tasty dish.To stuff cannelloni, for starters they should buy.Do not interfere, and know exactly what it is.Thus looking special pasta Similar to tube lengths of ten centimeters in diameter, and - at least two.Otherwise, stuffed cannelloni pasta you do not receive, to the narrower holes stuffing not shove.In today's supermarkets such toothpaste is sold freely;and if you are not strapped for cash, it is looking for an Italian.It is expensive, but does not cause problems with sticking, excessive or insufficient cooking of diameter.Stuffed cannelloni was of Italian origin - a real pleasure.
beginners in the culinary business
those who have never done this, it is best to start with the most simple.For example, try to cook cannelloni stuffed with minced meat (pardon the tautology).For this dish, except the pasta, you will need half a kilo of minced meat (meat - to your taste), onion, and red;tablespoon sage (if dry, fresh - 2 times higher);50 g of bread crumbs, fresh wherein;1 egg and a little olive oil - and it is only filling.For the sauce (and cannelloni stuffed with bechamel sauce made more often than with tomato) would need half a liter of milk, a piece of butter, three tablespoons of flour (not tea) and a glass of heavy cream.
Preparation: painstaking, but the rapid
oil is heated in a frying pan, fried onions, sage and fill up farshik then prepares a quarter of an hour.When cool - add breadcrumbs, egg and seasonings.At this time, make the sauce: combine butter, milk, flour, spices and relying slowly heated to boiling with stirring.Then, enter the cream - and a bowl is left alone.
pushed into each tube filling.The main principle: when you start stuffed cannelloni, first they must be boiled in order not torn, and then not to overdo it, otherwise the pasta raskisnut and become tasteless.We spread the rolls on a baking sheet, top filled with bechamel and sprinkle with cheese - and bake for forty minutes until they are golden.
If your shop is not cannelloni
Do not despair!Maybe he specializes in climbing.Its leaves are quite suitable as an alternative, but would have to suffer a little longer.Just layers are cut into three strips of width in which you and will wrap filling.If caught climbing dryish - Put the stuffing and wait five minutes.Sheets soften and wrap cooked "sausage" were not working.So stuffed cannelloni no worse than envisaged pasta - yet both foundations designed by Italians and are suitable for any of their dishes.
filling more difficult
It is suitable for the post, if you are not too willing to find fault with the composition of pasta dough for themselves (most likely to enter an egg).However, not even for fasting - a very tasty dish, though there is no meat.
The stuffing includes 800 grams of mushrooms, and more goodies for the better if they are of several kinds;chive;some garlic.Attention!The problem!Truffle, let alone, but get better.More will need 2 tablespoons of flour (this is not a problem), a pint of milk, two tablespoons of wood roasted nuts and spices.
prepared mushrooms finely cut, just fine - onions, garlic, and nuts and truffle - plates.Fried in olive oil with garlic, onions first, then add the mushrooms and stewed together for about five minutes.We introduce the truffle, add parsley and a few spoonfuls of béchamel.Welded tubes are filled with cooled filling (without going over) and put in the oven.So stuffed cannelloni baked with cheese taste better, so do not be lazy sprinkled with parmesan with nuts.Truffle in a little too good to leave for decoration.Tasty, but in the opinion of our fellow citizens, and complicated.
options fillings and additives
addition bechamel least often use tomato sauce - it is also popular in Italian cooking.And if strict enough bechamel recipe from a very limited number of ingredients used in the tomato that "per capita has laid down" - and mushrooms, and all the variety of spices and a large assortment of herbs.The main thing with this - do not overdo it with the aroma, so as not to score the smell filling.
No less interesting to invent than stuffed cannelloni: there are almost no restrictions.Widely known recipe of pasta stuffed with eggplant, and experts believe that it is one of the best.It should be remembered that these stuffed cannelloni baked with cheese tastes better than without it.
No less interesting are Italian pasta stuffed with cottage cheese.The secret lies in the fact that the milk product should be thoroughly mixed with greens and eggs - the latter provides a very neat stacking filling into tubes.Next - traditionally: bechamel - cheese - oven.Those who have tried it, ecstatic.
very good fish cannelloni.But their preparation has several nuances.First of all, fish fillets cut into long, thin slices but that gently introduced into the tubes.Sauce, again, not quite bechamel.3 egg yolks with two tablespoons of dry white wine whipped in a water bath, while slowly pouring in a lot of ghee (a total of 100 g).After removing from the heat all salted, pepper, flavored with lemon juice and add the cream.Stuff makaroshki pour the sauce and sprinkle with cheese and bake somewhere quarter of an hour.
As you can see, cannelloni cook fish is not so easy, but the result is worth it.
For fans Multivarki
lovers of kitchen appliances assure that it Italian dish is revealed from an unexpected quarter.The most successful mixed minced meat stuffing is considered - pork and beef.In principle, the preparatory phase or a way to stuff cannelloni, is no different from the usual tradition.But the further preparation - only exclusive.
Instead of the classic béchamel small pieces of fried onions in baking mode, no more than 5 minutes.Then they are such as small pieces of garlic - another three minutes.Next - tomatoes without skin (and also very medium-sized sliced) - plus the next five minutes.
In a separate container, combine sour cream, tomato paste and boiling water.In a bowl put the unit pasta stuffed, roast, and on top - the sauce.He has almost completely cover the contents.To finally bring to readiness cannelloni stuffed in multivarka enables "pilaf".If he often makes dishes scorched bottom - can be replaced by mode "Baking" (its limit forty minutes).
As you can see, you can achieve the desired different ways and with different content.It would be the desire to eat delicious!
