Cannelloni Emmi’ Recipe

BEEF CANNELLONI

Cannelloni
6 eggs
1/2 teaspoon salt
2 1/2 cups + 2 tablespoons flour
3 cups water

1. Use a blender to mix all ingredients
2. Then in a small frying pan or crepe pan, using a 1/4 cup ladle (or 1/4 cup) on low to medium heat, pour the crepe mixture in the pan, using the bottom of the ladle spread the mixture (or the back of a spoon) but don’t make them too large or too small. (about a 5 inch in diameter round (13 cm).
3. Crepes cook quite quickly, so watch carefully, approximately 20 seconds on each side, they should be cooked but not browned.
4. When cooked move to a separate plate, and continue to cook until batter is finished

Beef Filling
1kg lean minced beef
1 tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, crushed
1 can diced tomato
large pinch caster sugar

1. Dry-fry the beef in a non-stick pan on a medium-high heat, breaking up with a wooden spoon until browned – about 10 mins.
2. Remove and set aside.
3. Add the oil and cook onion for 5 mins, until soft.
4. Add garlic for 1 min more, then tip in the beef and canned diced tomato and the sugar. Simmer for 20 mins.

Bechamel (white) sauce
50g plain flour
50g butter
600ml whole milk
Mozzarella
Parmesan cheese

1. Heat the butter in a small pan. When foaming, stir in flour for 1 min.
2. Add the milk gradually, stirring all the time to achieve a lump-free sauce, then bubble for 2 mins while stirring.
3. Remove from the heat and stir in the mozzarella cheese with seasoning until dissolved.

To assemble
Homemade/store-bought pasta sauce
Beef Filling
Cannelloni
Bachemal sauce
Grated parmesan

1. Pre-heat oven 180°C
2. Pour pasta sauce into the base of a large baking dish.
3. On a board or small plate, place 1 crepe at a time, in the middle of the crepe add some beef filling. Roll up the crepe.
4. Lay the filled cannelloni on top of the sauce.
5. Pour on the bechamel sauce, then sprinkle with grated parmesan.
6. Bake in for 40-45 mins until the pasta is tender and topping golden.