Truffled cannelloni with meat and mushrooms
Thinking of recipes to celebrate Christmas, I couldn't resist preparing this recipe for truffled meat cannelloni . Normally at home it is a header recipe in the form of lasagna, but today I wanted to adapt it so that you can enjoy it prepared in cannelloni mode.
I know in good faith that cannelloni are laborious to prepare, but I bring you an easier way to save time . Also, if you want you can leave them prepared in advance and finish them in the oven when you are going to eat them. You will see that the small effort is worth it.
We take the recipe to another level thanks to the truffle used in the bechamel, and the combination of flavors of its filling -with mushrooms and meat- is wonderful. As for the presentation, I love how they are individually presented directly in small pots, everyone likes it and surprises, but you can take it to the table on a central tray.
Shall we get to it? You will love it!
Le Creuset Skillet and Revol Porcelain Round Plates
Ingredients for 6 people
- 18-20 preformed cannelloni pasta*
- Grated Parmesan cheese for gratin
For the filling:
- 400 gr minced pork and beef
- 200 g mushrooms
- 300 gr boletus edulis**
- 3 shallots
- ½ green bell pepper
- 2 cloves of garlic
- 1 splash of brandy
- 1 bay leaf
- 1 sprig of thyme
- extra virgin olive oil
For the truffled bechamel:
- 1200 g whole milk
- 60g butter
- 60g flour
- 40 g grated truffle
Emile Henry Ceramic Oven Tray and Revol Porcelain Round Plates
- We have 3 tablespoons of oil in our Le Creuset skillet , lightly brown the garlic, add the finely chopped shallots, the very chopped green pepper, the bay leaf and the thyme. We poach well.
- Once poached, add the mushrooms, previously finely chopped with the help of the Tefal manual chopper , season with salt and pepper and cook well until they reduce their volume and do not release water. Remove from the skillet and reserve.
- In the same skillet we have 3 tablespoons of olive oil and add the meat, season with salt and pepper and cook until it is cooked and slightly golden, raise the heat, add the brandy and let it evaporate. Add the mushrooms back, mix with the meat, season with salt and pepper and set aside until the mixture is tempered.
- While the mixture is warm, we prepare the truffled bechamel sauce, to do this we will melt the butter in a large saucepan , add the flour, fry for a couple of minutes so that it does not taste like raw flour, without stopping stirring add the milk and wait for it to thicken - remember that it is important that the milk is cold so we will avoid lumps. Season with salt and pepper, perfume with nutmeg and finally add the grated truffle, mix well and set aside.
- Once the filling is warm, remove the bay leaf and thyme, add 5 tablespoons of bechamel, mix well to integrate them.
- And now I give you the option to chop the mixture more or leave it as it is, it is to each one's taste, in my case I gave it a few passes through the manual chopper, although I could not have done it, since the size of the chunks was not excessive and we could perfectly fill the pasta tubes.
- Once we have the filling ready, with the help of a pastry bag we fill the cannelloni tubes and place them on a layer of bechamel, either individually, 3 by 3, in our individual Revol dishes or on an oven tray such as those of Emile Henry.
- Cover with bechamel sauce, sprinkle with cheese and cook for 20 minutes in a preheated oven at 200ºC.
- We serve hot.
Although cannelloni can be laborious to prepare, as I already told you, they are always a success. Just like lasagna, we can have them prepared in advance, covered with bechamel and finish them in the oven at the last moment. It is a delicious dish to share with the family and enjoy both on holidays and any day you want to make a recipe to surprise.
Don't miss them!
*For me, preformed cannelloni pasta is a comfort, but if you want you can make them with individual plates which you will have to cook, dry once cooked and fill. With this type of pasta, it is not necessary to cook for 20 minutes in the oven, you could reduce it to 10 minutes and gratin.
** If you find it difficult to get fresh boletus edulis, do not hesitate to buy it frozen, I opted for this option for this recipe, it is important to thaw them before making the sauce.
Ceramic Baking Tray by Emile Henry and Revol porcelain round plates
Hola de nuevo, solamente un par de cosillas: la leche para hacer la bechamel debe estar un poco templada, si está fría es cuando hace grumos. La otra cosa SUPERIMPORTANTE: la harina, (antes de poner la leche) para que no sepa a harina, debe estar en la sartén (después de haber deshecho la mantequilla) algo más de 2 minutos, de hecho, el roux para bechamel debería estar 11 minutos, a fuego bajo, hay que mezclar la harina (tamizada previamente para evitar grumos) con la mantequilla enérgicamente, a fuego muy lento, y debe coger un color dorado, removiendo todo el rato para que no se pegue. Se puede congelar esta mezcla y usarla para hacer bechamel añadiendo la leche templada en el último momento.
Este es un mensaje para Raquel Vilar: los boletus edulis congelados los puedes encontrar en La Sirena. Y frescos (ahora no es temporada) o congelados, en Laumont. Se puede comprar on-line y te lo traen en 24h
Ester Raquel Villar Gorli said:
Dónde compran los boletus congelados en Barcelona?