Cannelloni with Meat and Bechamel

رانيا العطارCuisinier

Ingrédients

• 2 cups of flour
  2 cup
• 1 cup of liquid milk
  1 cup
• 4 eggs
  4 piece
• 1/2 teaspoon of salt
  0.5 teaspoon
• 1/4 teaspoon of black pepper
  0.3 teaspoon
• 250 grams of minced meat
  250 grams
• 1 onion
  1 piece
• 1 tablespoon of butter
  1 tablespoon
• 1/2 cup of grated mozzarella cheese
  0.5 cup
• 1 cup of thick tomato sauce
  1 cup
• 2 tablespoons of flour
  2 tablespoon
• 2 tablespoons of butter
  2 tablespoon
• 500 grams of liquid milk
  500 grams

Mesures

1. 1

   Whisk the eggs, milk, flour, salt, and pepper together in a bowl until you get a liquid batter.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   Grease a frying pan with a little oil, and using a ladle, pour some of the batter into the center of the pan to form a circle of batter. Let it cook for 20 seconds, then flip it to the other side for 10 seconds.

   Matériel requis:

   Poêle à frire

   5 minutes
3. 3

   Repeat the process until all the batter is used.

   5 minutes
4. 4

   To prepare the bechamel, melt the butter in a pot over heat and stir in the flour. Gradually add the liquid milk while continuously stirring until you get a thick bechamel sauce. Remove from heat and set aside.

   Matériel requis:

   Marmite

   5 minutes
5. 5

   To prepare the filling, in a frying pan over heat, melt the butter and sauté the chopped onion, then add the minced meat and stir until it changes color and is cooked.

   Matériel requis:

   Poêle à frire

   5 minutes
6. 6

   Once the meat is cooked and cooled, add half of the cheese and a quarter of the bechamel, then stuff the cannelloni and roll them into a cylindrical shape.

   5 minutes
7. 7

   Arrange them in a baking dish, spread the remaining bechamel on the sides of the dish and in the center the sauce, and top with the remaining grated cheese. Bake until the top is golden.

   Matériel requis:

   🍳

   Baking Dish

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques