Cannelloni a la Toscana

“A traditional Italian recipe. In the filling we can use a little béchamel to tie the minced meat, here we will put only grated cheese. We also traditionally have to make the cannelloni ourselves with a mixture of crepes. Otherwise we will use ready-made trade. If we make pancakes in the pan, we have to cut the edges when rolling to achieve the shape of the cannelloni. ”

 Ingredients

• 1 pack of cannelloni (or crepes)
• 1 bottle of Mala Peruviana red 500ml
• 500g minced meat (300g beef-200g pork)
• 200 g mushrooms
• 100 ml white wine
• 300g grated cheese (150g gouda-150g kefalotyri)
• 1 cup boiled peas
• 1 onion
• 1 clove garlic
• ½ a bunch of parsley
• 1 egg
• Nutmeg
• Olive oil
• Salt Pepper

Cannelloni a la Toscana preparation

If we use dough for crepes, we first make the cannelloni and keep them. Otherwise we proceed to the filling. Saute the minced meat and as soon as it turns brown, add the chopped mushrooms, onion and garlic. Let them sauté a little and quench with the wine, add a little water and let it boil on low heat for 10 minutes, covered. Season with salt and pepper, add the nutmeg and chopped parsley, mix well and remove from the heat. Be careful not to have too much liquid. If it has, let it boil a little more. When it cools down a bit, break the egg and add the boiled peas, sprinkle with half the cheese and mix well to homogenize. At this point we could add a little béchamel to bind our mixture.

Our mixture is ready to fill the cannelloni. In case we have crepes, we toss them in a pan nicely next to each other, after we fill them and cut the edges with a knife. Season the Mala Peruviana juice with salt and pepper, pour over the cannelloni, powder with the rest of the cheese and bake in a preheated oven until it is granulated and the sauce sets. In case we have ready-made cannelloni, Mala Peruviana should cover them in the pan, whenever we may need to add a little water. It will need to be left in the oven for another 10 minutes to make the cannelloni.