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gennarino.org Visita il nuovo sito di gennarino.org! 2006-02-27T09:56:20+02:00 http://gennarino.org/forum/feed.php?f=15&t=4631 2006-02-27T09:56:20+02:00 2006-02-27T09:56:20+02:00 http://gennarino.org/forum/viewtopic.php?t=4631&p=37390#p37390 <![CDATA[Cannelloni]]> Ho fatto i cannelloni :grin:
questi sono gli ingredienti per il ripieno:



400 gr. trita abbastanza magra
150 gr. salsiccia di maiale
100 gr. fegatini di coniglio (sai com'é, l'aviaria...)
carote
1 zucchina
1 cipolla
2 spicchi d'aglio
sedano
1 bicchiere di vino bianco
4 o 5 foglie di basilico

fare un soffritto con le verdure, una volta ben appassite, aggiungere le carni, salare e pepare, sfumare con il vino e lasciar cuocere per una mezz'oretta coperto; aggiungere 2 o 3 cucchiai di pomodoro, lasciare andare ancora una mezz'oretta e negli ultimi 10 minuti aggiungere il basilico; spegnere e far intiepidire.

Nel frattempo preparare la sfoglia di pasta fresca
per 8 cannelloni di 18 cm ca occorre:
400 gr. di farina 00
4 uova (medie o grandi)
sale
Lasciarla riposare un'oretta, dopodiché tirare la sfoglia e formare dei rettangoli dove andare a riporre il pieno.

Recuperare il nostro sugo, macinarlo grossolanamente, tenere 5 cucchiai da parte.
Prendere il pieno e cominciare a formare il nostro cannellone


Una volta terminata l'operazione fino ad esaurire gli ingredienti, disporre i cannelloni su di una pirofila.
Preparare una besciamelle con 3/4 lt di latte, 80 gr di burro, noce moscata, 3 cucchiai di farina di riso (consigliatomi da Piercarla e devo dire che viene una besciamelle veramente vellutata! :eek: ) e sale.
Versare uno strato ben uniforme sui nostri cannelloni;
I 5 cucchiai di ragù che avevamo tenuto da parte li rimettiamo in padella, aggiungendo della polpa o passata di pomodoro, sale e lo cuociamo solo una 10ina di minuti, andremo così a versarlo sulla besciamelle e termianiamo con una bella grattuggiata di grana!

:D

Statistiche: Inviato da bobi — 27/02/2006, 9:56


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