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HEMC happy holidays 27 - traditional cannelloni with boletus

host the current HEMC - Ivana of My littel Things - invites us to prepare cannelloni.

'm a fan of Italian cuisine so prepraré filled cannelloni with a classic and bechamel. I have

from accessories to make pasta for my kitchen robot Bosch MUM 8, dough is easy and nothing worked. clear the dough is made in my kitchen too. ;-)

pasta


200 g flour 100 g fine wheat semolina
3 eggs (m)
1.5 tbsp olive oil

mix all ingredients and knead with the hand mixer ( Bosch MUM 8 position 2) 7 minutes. put in a bowl with lid and leave at least 30 minutes in the refrigerator. shape with the attachment for lasagne.

NEXT prescription needed for only 1 / 3 of the dough, with the rest made tagliatelle , which can be dried without problems.

classic cannelloni with porcini
recipe for 2 people

filling:
1 tablespoon olive oil 25 g pancetta

250 g minced meat (mitdad pork / beef)
15 g mushrooms, dried
1 / 2 onion
50 g celery, chopped fine
1 carrot, grated
basil and parsley, chopped
1 / 2 dl red wine 200 g
passata (tomato cooked and preserved)

nutmeg salt pepper

put mushrooms soaked in water heat about 30 minutes. drain and chop fine.

sauté pancetta, mushrooms, onions, celery and carrots about 10 minutes, add the meat to move until have color. Add the wine and let it evaporate a bit.

at the end add the passata, place the herbs, salt and pepper and let simmer about 30 minutes.

cool.

Meanwhile prepare the bechamel :


25 g butter 1.5 tbsp flour 250 g

1 dl milk cooking cream Salt


nutmeg pepper 3 tablespoons Parmesan


add melted butter flour, add milk and cream is always stirring, seasoning. cook about 5 minutes, add the cheese.

prepare the container with a little butter and bechamel base.

roll the dough with the filling.

fill the tray with the cannelloni,

pour the bechamel.

put the cannelloni in a hot oven (200C) for about 35-40 minutes.

Buon appetito, as the Italians say!