Cannelloni alla Romana RecipeOrigin: Italian Period: Traditional |
Ingredients:
8 sheets of pasta, cooked and drained 
Cannelloni alla Romana Preparation:Method:Add a little oil to a pan and use to gently fry half the onion and half the garlic until soft (about 6 minutes). Now add the tomatoes and fry for 1 minute then break them up with a spatula whilst in the pan. In a separate frying pan fry the mushrooms and the mince with the remaining onion and garlic. When the mince has browned nicely add the spinach and fry until it has wilted. Meanwhile, remove the crusts from the bread and soak in the water. Remove the excess moisture then add the bread to the meat and spinach mixture. Fry for 1 minute more then crumble in the oregano and fry for 1 minute more. Then take the pan off the heat. For the sauce, add the milk to a pan and heat. Melt the butter in a separate pan then stir-in the flour to form a roux before whisking-in the hot milk. Season with salt and black pepper then stir-in half the cheese and cook until melted. Divide the pork stuffing between the pasta sheets then roll these into tubes, with the pork stuffing in the centre. Place the tomato sauce in the base of an oven-proof dish before layering the pasta tubes on top. Cover them with the cheese sauce then scatter the remaining cheese over the top. Place in an oven pre-heated to 220°C and bake for about 20 minutes, or until the top is a nice golden brown in colour. Serve with crusty bread and a glass of good red wine. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Cannelloni alla Romana to your online bookmark site: 
|
|
More European recipes... More recipes for Meat... More recipes for Pasta... More recipes for Pork... More recipes for Carbohydrate Staples... More Baking recipes... More Cheese recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with pork and cheese as primary ingredients: Chimpanzee Cheesecake Kurbisbrai mit Kase Blue Cheese Dip Malardis French Bread Pizza Christmas Ham Cream of Broccoli Soup with Cheddar Cheese Palak Paneer Tropfkrapfen Vyne Grace Kartopliana Nachynka Coconut Rice with Pork Chocolate-covered Easter Eggs Cheesecake with Cranberry Jewel Topping Double Rhubarb Cheesecake 3-Step Blueberry Cheesecake Easter White Chocolate and Lime Cheesecake Parmesan Breaded Chicken Tenders Oita Yanniotiki Flaumpens Creamy Chilled Cheesecake Gode Paest Diabetic Cheesecake Potato Purée Gratinée Crockpot Broccoli Soufflé Braised Meatballs Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
