An Italian Evening
Today we do this well-known pasta dish "CANNELLONI"
Hey Hive Family
and let us travel the world again
The Art of Making Cannelloni Tubes
Crafting cannelloni pasta dough has always been a delightful experience for me. It's a simple blend of durum wheat flour, eggs, a pinch of salt, and occasionally a splash of water or olive oil. Once the dough gets its much-needed rest, the real fun begins as I roll it into thin, even sheets, either with my trusty rolling pin or my handy pasta machine.
Cutting these sheets into neat rectangles, I'm faced with a choice: wrap them around a cylindrical mold for a perfect tube or lay down some filling and roll the pasta over it. When I'm prepping in advance, I let these tubes air-dry on a floured surface, ensuring they don't stick together. When it's time to bring the dish together, I boil the tubes briefly or fill them up raw, letting them bake perfectly in a rich sauce.
Sounds like a lot of work, and it is. Luckily, I bought the Cannelloni from a shop in a nice pack this time.
The Filling
Mixing Tomato and mozzarella cheese. See how we cut the tomato with the cannelloni to fit perfectly into the noodle.
Just add cheese and done.
Building the dish
On top of a selfe mande Bechamel souce. Learn how to make this very simple part of so many dishes. This basic Béchamel sauce can be the foundation for many dishes or can be enhanced with cheese, herbs, or spices to suit various recipes.
Make Béchamel
Melt Butter: In a saucepan over medium heat, melt the butter.
Add Flour: Once the butter is melted, sprinkle in the flour while whisking continuously to create a smooth paste, or "roux."
Gradually Add Milk: Slowly pour the milk into the roux, whisking constantly to prevent any lumps from forming.
Simmer: Continue cooking and whisking over medium heat until the sauce thickens, which should take around 8-10 minutes.
Season: Add salt and a pinch of nutmeg (if using), then taste and adjust the seasoning as needed.
Serve: Use immediately or store in the refrigerator with a piece of plastic wrap directly on the sauce to prevent a skin from forming. But today we use it at the bottom of the Cannelloni meal.
Tomaatos and beef...
...and some more veggies like paprika, champions, and garlic. But first bacon. Make it crispy to get that taste, then add the beef and all the other stuff.
We used 2 cans of tomatoes and some veggies.
Cheese on the top
Yeah, this is important. Today some Mozzarella cheese.
Now cook at 180 degree for 40 min and another 10 Minutes without the top glass, to get heat to the cheese
Ready
After this 50 Minutes in the oven, leave the Cannelloni rest for some 10 Minutes
I planned to have some pics from the Cannelloni on the plate, but it was to delicious to interrupt the dinner by taking pictures
Have a great day everybody
and let us travel the world again
Enjoy the #BeerSaturday
have 3 pics and a story
around beer - and go!
@Detlev loves HIVE
