Italian cuisine is renowned for its varied dough products. Among the many types of pasta, cannelloni occupy a special place. These rolls of dough resemble large pasta, but are prepared differently - most often they are stuffed and baked.
It is necessary
- For cannelloni with eggplant:
- - 600 g cannelloni;
- - 2 eggplants;
- - 3-4 cloves of garlic;
- - 1/4 Art. cream;
- - dried cumin;
- - 6 tomatoes;
- - 2 tbsp. tomato paste;
- - 1 onion;
- - 1 tbsp. flour;
- - 1/2 tbsp. dry white wine;
- - 200 g of grated Parmesan;
- - salt and freshly ground black pepper.
- For cannelloni with chicken and mushrooms:
- - 20 cannelloni;
- - 400 g fresh or frozen mushrooms;
- - 300 g chicken fillet;
- - 1 onion;
- - 3-4 cloves of garlic;
- - 1/2 tbsp. sour cream;
- - dried cumin;
- - a bunch of basil;
- - 50 g of grated Parmesan;
- - olive oil;
- - 200 g of arugula;
- - balsamic vinegar;
- - salt and freshly ground black pepper.
Instructions
Step 1
Cannelloni with eggplant
For the vegetarian cannelloni, peel the eggplants, cut into 4 pieces and place on a greased leaf. Add the peeled and chopped garlic, sprinkle the vegetables with cumin, salt and bake in the preheated oven for 30 minutes. Mash the finished eggplants with a fork, add the cream and stir the mixture until smooth.
Step 2
Boil the cannelloni for 8-10 minutes in boiling salted water. Rinse the finished pasta with cold water and stuff with cooked eggplants. Place in a greased baking dish.
Step 3
Prepare the tomato sauce separately. Peel and finely chop the onion. Dip the tomatoes in boiling water, peel them off and cut the flesh into small pieces. Heat the olive oil in a deep skillet and fry the onions in it for 3-4 minutes. Add tomato paste, cook for a couple more minutes. Then add chopped tomatoes and flour, pour in wine, salt and pepper. Simmer the sauce for 10-15 minutes over medium heat. Pour the prepared sauce over the stuffed cannelloni, and sprinkle with grated Parmesan on top of the casserole. Place the cannelloni in a preheated oven for 15-20 minutes. Serve hot.
Step 4
Cannelloni with chicken and mushrooms
Wash and slice the mushrooms. Remove excess fat from the chicken fillet, chop the chicken into cubes. Peel and finely chop the onion and garlic. Heat the butter in a skillet and fry the onions in it. Add the chicken, cook for another 5 minutes, then add the mushrooms, cumin and garlic, cover with sour cream and simmer for 5-7 minutes. Chop fresh basil finely and mix with the minced meat.
Step 5
Boil the cannelloni in salted water, cool and fill with a mixture of chicken, mushrooms and sour cream. Place the pasta in a greased baking dish and place in the preheated oven. Bake the dish for 10 minutes, until the cheese is melted. Serve 4-5 cannelloni per serving, adding arugula with balsamic vinegar dressing.
