Kanelonia me Kima (Cannelloni with Minced Meat)
Kanelonia me Kima kai Piperies
|
||||||||||||||||||||||||||||
 |
|||||
|
 |
||||
 |
 |
| ~ Ingredients: ~ 500g of Cannelloni ~ 350g of minced meat ~ 400g of ripped, peeled and chopped tomatoes ~ 1 onion finely chopped ~ 3 peppers (red, green, yellow) chopped in small pieces ~ 1/2 a cup of olive oil ~ 2 tbsp of butter ~ 1/2 a cup of grated Kefalograviera cheese ~ Salt and pepper to taste |
 |
| ~ Sauce Ingredients: ~ 400g of ripped, peeled and chopped tomatoes ~ 2 tbsp of tomato paste ~ 1 cup of water ~ 2 cloves of garlic grated ~ 1/4 cup of finely chopped parsley ~ 1 tsp of sugar ~ 1/4 cup of olive oil ~ Salt and pepper to taste |
 |
| ~ Sauté the onion in the hot olive oil and add the minced meat and fry lightly. ~ Add the chopped tomatoes, chopped peppers, salt and pepper to taste and boil for about 30 minutes on low heat. ~ Remove from the heat and let it cool down before you fill the cannelloni. ~ This way you will not burn your self and the cannelloni will not break. ~ Sprinkle with grated kefalograviera and mix. ~ Filling should be hard and not runny. ~ In the meantime you prepare the sauce. ~ In a sauce pan add all the ingredients together and boil on low heat for about 20 minutes. ~ Melt the batter and with a kitchen brush, butter your baking pan. ~ Once the filling has cooled down, with the help of the teaspoon handle fill the cannelloni shells. ~ Place them in the baking pan in rows, a little apart from each other. ~ Poor the sauce over them and cover with aluminum foil to prevent then from hardening on the top. ~ Bake in a preheated oven to 180 degrees Celsius for about 20 minutes. ~ Remove the aluminum foil, sprinkle with grated kefalograviera cheese and bake for another 10 minutes. ~ Once they are cooked, let cool down for a few minutes so they don’t break and serve. ~ Good luck and bon appétit. |
| |