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Cannelloni stuffed with braised Meat
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Cannelloni stuffed with braised Meat
Cooked slowly for two hours and a half in tomato sauce, the meat is shredded then mixed with fresh grated Parmesan, buffalo mozzarella, fresh basil leaves and chopped shallot. After stuffing them, cannelloni’s are baked in the oven with the cooking sauce. The result is a dish bursting in flavours!
Cannelloni stuffed with braised Meat
| Prep time: About 30 minutes |
|---|
| Cooking time: 2 h 30 for the meat + 35 to 40 minutes for cannelloni |
| Servings or yield: 12 to 14 cannelloni’s |
| Difficulty level: Easy |
| 12 to1 4 15 x 13cm (6 in x 5 in) lasagne sheets |
|---|
| 850 g milk-fed blade roast veal |
| 850 g blade roast beef |
| 3 cans of 398 ml of tomato sauce or crushed tomatoes |
| 5 garlic cloves, minced |
| 1-½ cup water |
| 1 cup red wine |
| 2 shallots, minced |
| 1/3 cup olive oil |
| 2 dry Bay leaves |
| 1 fresh rosemary branch |
| 1 fresh chilli red pepper |
| 1 chilli red pepper, without seeds, minced |
| Salt and pepper to taste |
| 400 g of mozzarella di buffalo, sliced (can be replaced by bocconcini) |
| 1 cup fresh grated Parmesan |
| 10 fresh basil leaves, minced |
| 1/3 cup shallots, minced |
| 1 egg |
Preparation
Preheat oven at 200°C 400°F.
In a big pan, add a dash of olive oil, garlic, shallot, rosemary, fresh and dry chilli peppers and bay leaves cook over a high about 5 minutes.
Meanwhile, remove bones and cut the meat in about 5 cm (2 inch) pieces. Add meat in frying pan, as well as bones and seize over high heat until the meat is golden brown. Deglaze with red wine, add salt and pepper to the taste and continue cooking 3 minutes over a high heat. Add tomato sauce and water, cover and cook in oven for 2 h 30 à 200 ˚C (400 ˚F).
Meanwhile cook pasta in salted boiling water until al dent. Once cooked, place pasta sheets on a clean and dry towel, pace another towel on top, repeat with remaining pasta sheets. End with a towel, set aside.
When meat is ready, remove from oven, separate meat and sauce, let cool
When cooled, shred meat and transfer in a big bowl with mozzarella, minced basil, shallot, Parmesan, egg and mix well.
For each cannelloni, place a pasta sheet on working area; add 2 to 3 tbsp. filling and roll well. Repeat operation with all pasta sheets.
Cover the bottom of a deep oven pan with a little sauce and dash of olive oil. Arrange cannelloni and add left over sauce and water (1 ½ cup).
Cover with aluminum foil and cook in oven at 200 °C (400 °F) 35 to 40 minutes.
Remove from oven, divide in serving plates, serve and en joy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - Preheat oven at 200°C 400°F. In a big pan, add a dash of olive oil, garlic, shallot, rosemary, fresh and dry chilli peppers and bay leaves cook over a high about 5 minutes.
2 - Remove bones and cut the meat in about 5 cm (2 inch) pieces.
3 - Add meat in frying pan, as well as bones and seize over high heat until the meat is golden brown.
4 - Deglaze with red wine, add salt and pepper to the taste and continue cooking 3 minutes over a high heat.
5 - Add tomato sauce and water.
6 - Cover and cook in oven for 2 h 30 à 200 ˚C (400 ˚F).
7 - Meanwhile cook pasta in salted boiling water until al dent.
8 - Once cooked, place pasta sheets on a clean and dry towel, pace another towel on top, repeat with remaining pasta sheets. End with a towel. Put aside.
9 - When meat is ready, remove from oven.
10 - Let cool. Separate meat and sauce.
11 - When cooled, Shred meat and transfer in a big bowl.
12 - Add mozzarella, minced basil, shallot, Parmesan and egg.
13 - Mix well.
14 - For each cannelloni, place a pasta sheet on working area; add 2 to 3 tbsp. filling.
15 - Roll well.
16 - You will obtain a roll like this. Repeat operation with all pasta sheets.
17 - Cover the bottom of a deep oven pan with a little sauce and dash of olive oil.
18 - Arrange cannelloni and add left over sauce and water (1 ½ cup).
19 - Cover with aluminum foil and cook in oven at 200 °C (400 °F) 35 to 40 minutes.
20 - Remove from oven, divide in serving plates, serve and enjoy!
