Foodbook #511 canelonia!!!

Foodbook #511 canelonia!!!


Good morning my friends, today I got for you my favorite food, I know this got a lot of calories but I can’t live without canelonia, I love it . Give this a try and you will remember my words.


1 pack of cannelloni

For the filling

750gr. ground beef, porridge or olive
1½ cup of olive oil coffee
1 large onion, grated
1 glass of wine white wine
1 can of crushed tomatoes
2 teaspoons tomato pulp soup dissolved in water
1 teaspoon dry royal soup
1 teaspoon chopped sugar soup
a little grated allspice
1 cup parsley, finely chopped
1 handful of fresh chopped basil
Salt Pepper

For the béchamel

6 teaspoons butter soup
6 teaspoons soup flour for all uses
1 liter of milk, lukewarm
2 egg yolks
1 cup grated cheese
a little nutmeg
salt, white pepper


Prepare the minced meat sauce. In a wide and deep pan, heat the olive oil and sauté the onion together with the minced meat, stirring with a wooden spatula every now and then until the minced meat changes color. Season with salt and pepper and quench with wine. When the alcohol evaporates, add the tomatoes, the dried basil, the allspice, the sugar and the extra salt and pepper.

Add the pulp dissolved in water, stir and let the minced meat boil until melted and cooked. Then mix in the parsley, fresh basil and remove the pan from the heat.

Prepare the béchamel. Melt the butter in a medium saucepan and add the flour. Stir constantly with a whisk, until the flour gets a little color and take it off the heat. Add the milk to the pot, stirring constantly with a whisk, so that it does not clot. Put the pot back on low heat and let it simmer, stirring constantly until it thickens. Turn off the heat and let the cream cool a bit.

Add the egg yolks to the cream, stirring well, season with salt and pepper and stir until smooth. Finally, mix the nutmeg and the grated cheese in the béchamel after keeping it aside for a while.

Preheat the oven to 200oC in the air and start setting up your food. In a fireproof dish, first pour a few spoonfuls of the béchamel, which you spread to go everywhere and create a thin layer.

Take the cannelloni one by one and with a teaspoon fill them with the minced meat mixture. Place them next to each other, on top of the béchamel. Finish by spreading the béchamel over the cannelloni. Sprinkle the surface of the food with the cheese you kept and bake the food in the oven until it turns red evenly. Serve the cannelloni hot or lukewarm as an appetizer at the formal table, but also as a main course at the daily table accompanied by a salad.

Not so easy but not so difficult, you will get an magnificent result , believe me

Stay safe and healthy my friends and take care of your people

My best wishes from Greece


Multiple sclerosis survivor

My life with multiple sclerosis
My life with multiple sclerosis

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