{"id":3266,"date":"2023-07-26T11:39:29","date_gmt":"2023-07-26T09:39:29","guid":{"rendered":"https:\/\/new.ciaogusto.com\/?p=3266"},"modified":"2024-06-20T11:53:18","modified_gmt":"2024-06-20T09:53:18","slug":"ham-and-beef-cannelloni","status":"publish","type":"post","link":"https:\/\/new.ciaogusto.com\/index.php\/2023\/07\/26\/ham-and-beef-cannelloni\/","title":{"rendered":"HAM AND BEEF CANNELLONI"},"content":{"rendered":"

<\/span><\/div><\/div><\/div>
  • <\/i><\/span>
    Preparation time – 20 min<\/div><\/li>
  • <\/i><\/span>
    Cooking time – 50 min<\/div><\/li>
  • <\/i><\/span>
    \n

    Difficulty – medium<\/p>\n<\/div><\/li>

  • <\/i><\/span>
    \n

    Servings – serves 4<\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>

    • <\/i><\/span>
      \n

      INGREDIENTS<\/strong><\/p>\n<\/div><\/li>

    • <\/i><\/span>
      \n
        \n
      • 12 Barilla Cannelloni<\/li>\n
      • 400 g roasted beef meat<\/li>\n
      • 150 g ham<\/li>\n
      • 300 g fresh blanched spinach<\/li>\n
      • 150 g Cirio tomato sauce<\/span><\/li>\n
      • \u00bd tsp. ground nutmeg<\/li>\n
      • 40 g Parmareggio Parmigiano Reggiano, grated<\/span><\/li>\n
      • >> For the b\u00e9chamel:<\/li>\n
      • 700 g milk<\/span><\/li>\n
      • 40 g butter<\/li>\n
      • 30 g flour<\/li>\n
      • Cannamela organic white pepper<\/span><\/li>\n
      • salt<\/span><\/li>\n<\/ul>\n<\/div><\/li><\/ul><\/div><\/div>
        • <\/i><\/span>
          \n

          METHOD<\/strong><\/p>\n<\/div><\/li>

        • <\/i><\/span>
          \n
            \n
          1. For the b\u00e9chamel: bring the milk to the boil.<\/li>\n
          2. In a separate pot, melt the butter over a gentle heat and add the flour.<\/li>\n
          3. Once the milk is boiling, pour it over the butter mixture, stirring continuously to prevent lumps.<\/li>\n
          4. Bring the b\u00e9chamel to the boil, season with salt and pepper and set aside.<\/li>\n
          5. Cannelloni pre-cooking: bring plenty of salted water to the boil, add the cannelloni and cook for 3 minutes.<\/li>\n
          6. Drain and place on a flat surface, allowing them to cool. Keep the Cannelloni separated to prevent them from sticking. Do not rinse with cold water.<\/li>\n
          7. For the filling: saut\u00e9 the spinach in a non-stick pan with a little bit of olive oil and a pinch of salt.<\/li>\n
          8. Cool down and chop.<\/li>\n
          9. In a mixer, prepare the filling by blending together the roasted beef and ham.<\/li>\n
          10. Add the spinach, the eggs, the parmesan, salt, pepper and nutmeg, then simmer.<\/li>\n
          11. The filling should not be too thick: add a little milk if necessary.<\/li>\n
          12. Fill the Cannelloni by using a piping bag.<\/li>\n
          13. Place them in a baking tray, previously greased with butter or olive oil.<\/li>\n
          14. Cover with b\u00e9chamel sauce, butter cubes (optional), tomato sauce and grated parmesan.<\/li>\n
          15. Bake in a preheated oven at 180\u00b0 C, for nearly 20 minutes.<\/li>\n
          16. Allow to rest for 10 minutes before serving.<\/li>\n<\/ol>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>
            • <\/i><\/span>
              \n

              Chef’s tip<\/h3>\n

              Do you want to make this recipe suitable for vegetarians? Just replace the minced beef and ham with some textured soy flakes or minced tofu and cook it the same way you would do with rag\u00f9-meat.<\/p>\n<\/div><\/li><\/ul><\/div><\/div>

              • <\/i><\/span>
                \n

                Serving suggestion<\/h3>\n

                Since this dish is quite filly, we recommend you serve it with vegetable side-dishes, a salad or some light meat dishes.<\/p>\n<\/div><\/li><\/ul><\/div><\/div>

                • <\/i><\/span>
                  \n

                  Wine selection<\/h3>\n

                  Chardonnay, Bardolino, Syrah or Chianti.<\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>

                  • <\/i><\/span>
                    \n

                    Family tip<\/h3>\n

                    Barilla Cannelloni can also be filled without pre-cooking. Just add a little more b\u00e9chamel sauce and cook 10 minutes longer.<\/p>\n<\/div><\/li><\/ul><\/div><\/div>

                    • <\/i><\/span>
                      \n

                      Dish history<\/h3>\n

                      Cannelloni<\/strong>\u00a0is a classic dish of the\u00a0Emilia Romagna<\/strong>\u00a0culinary tradition, but many\u00a0variations<\/strong>\u00a0exist all-over the country, depending on the region or even on the family. The recipe we suggest here is the most\u00a0traditional<\/strong>\u00a0one, featuring minced\u00a0beef<\/strong>,\u00a0ham<\/strong>\u00a0and\u00a0b\u00e9chamel<\/strong>\u00a0sauce.\u00a0Delicate and savoury<\/strong>\u00a0at the same time, this dish is loved by children and adults alike.<\/p>\n

                       <\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":3268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[],"class_list":["post-3266","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts\/3266","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/comments?post=3266"}],"version-history":[{"count":3,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts\/3266\/revisions"}],"predecessor-version":[{"id":3356,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts\/3266\/revisions\/3356"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/media\/3268"}],"wp:attachment":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/media?parent=3266"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/categories?post=3266"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/tags?post=3266"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}