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THE RECIPE
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EXECUTION
In a pot over medium-high heat, put 1 tbsp Horio Koroneiki variety olive oil and saute minced meat for 10 minutes. When ready, transfer to a bowl and leave aside.
In the same pot add 2 tbsp Horio Koroneiki variety olive oil and onion and saute for 5 minutes until soft. Add garlic, saute for another 1 minute. Add minced meat, TOP Balsamic Cream with honey and lemon, sugar and 600 gr tomato sauce. Simmer for 20 minutes and leave aside.
Prepare cheese layering: In a pot over medium heat put Horio cow butter and flour and cook for 1 minute. Slowly add milk, whisking at the same time, and cook for 2-3 minutes until you have a not too thick bechamel.
Remove pot from heat and add gouda, thyme, salt and pepper. Transfer to a bowl and cover with plastic wrap that touches bechamel.
Prepare food: Put rest of tomato sauce to an ovenproof pan. Fill cannelloni with minced meat with the help of a spoon and arrange over sauce. Drizzle bechamel over cannelloni and sprinkle with grated parmesan.
Bake in preheated oven at 180 C fan for 40-45 minutes until cannelloni soften and bechamel turns gold.
When ready, let cool for 5 minutes and serve.
You can watch recipe’s video from Eleni Menegaki’s show.
University life, Festive occasions, Big Groups
RECIPE HAS BEEN MADE WITH
TOP BALSAMIC CREAM WITH HONEY AND LEMONRECIPE HAS BEEN MADE WITH
TOP BALSAMIC CREAM WITH HONEY AND LEMONUniversity life, Festive occasions, Big Groups