Recipe: Tasty Porcini and pecorino cannelloni

Porcini and pecorino cannelloni. Cannelloni al profumo di autunno, con un ragù di zucca, funghi porcini e speck, aromatizzati con salvia, rosmarino, chiodi di garofano e cannella e ricoperti da una besciamelle al pecorino. This is one of my go-to freezer meals I make to give to friends, and a great one to make for dinners to cater for both carnivores and vegetarians. I make it often throughout most of the year, except perhaps at the very height of summer.

Season the sauce with salt, pepper and basil and parsley. Filling: Drain the soaked porcini from water. Crepe Cannelloni Recipe with Ricotta and Spinach using my grandmother technique. You can cook Porcini and pecorino cannelloni using 10 ingredients and 3 steps. Here is how you cook that.

Ingredients of Porcini and pecorino cannelloni

1. It's sheets of Fresh lasagne.
2. Prepare of Chopped onion, carrots and celery.
3. Prepare of Porcini mushrooms as much as you want.
4. Prepare of Lots of pecorino cheese.
5. Prepare of Bechamel (see my previous recipe).
6. It's to taste of Salt and pepper.
7. It's of Sausage meat (optional, just for extra flavour).
8. It's 200 ml of tomato passata.
9. It's 200 ml of stock.
10. Prepare of Olive oil.

This cannelloni pasta recipe will literally. Roll the pasta sheet to enclose it and place it, seam side down onto the tray. Cover the layer of cannelloni with the tomato sauce so that each pasta roll is nicely drowned in it. Add some water if you think you don't have enough sauce.

Porcini and pecorino cannelloni instructions

1. Chop mushrooms ready. Fry onions, carrots and celery in a little oil. After a few mins, add mushrooms and sausage meat (if using) cook for about 10 mins on medium heat. Add salt and pepper.
2. Add stock and passata. Stir and simmer for about 45 mins. Turn on the oven to 180. Add a bit of sauce to each lasagne sheet one at a time. Top with pecorino, roll up and put in an oven tray. Finish lasagne sheets adding to tray. Add a little extra passata on top..
3. Add some pecorino. Add the bechamel and spread all over. Add more pecorino if you fancy it (I did!) Bake in the oven for about 30 mins ish until lovely and golden. Enjoy :).

Pulite bene i funghi porcini se sono freschi. Use to top cannelloni instead of creamy sauce. To make it meaty, fill the cannelloni with a meat ragu or try adding some chopped fried Allow the cannelloni to cool at room temperature before covering well with cling film, then freeze. Pomiješajte žumance s ribanim pecorino sirom, maslinovim uljem i bešamel umakom. Tom smjesom prelijte cannelone pa sve začinite solju i paprom.