Pea soup with smoked meats
Homemade pea soup from whole peas, prepared like my mother did when I was a child! This hearty and comforting soup is made with dried peas, flavorful smoked sausage and fresh vegetables. It's easy to make and perfect for cold weather….
08/26/2020 Author: Good recipes
41 / 0
Recipes/Snacks
Preparation
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- Fry finely chopped onion in olive oil.
Place the minced meat and fry for 5-7 minutes (the minced meat should change color). Add a little wine (in Greece, wine is used when preparing most dishes) and fry for a couple more minutes until the alcohol evaporates.
Salt the minced meat, pepper, add nutmeg, a cinnamon stick, a little water and 1 cup of tomato juice. Cook over low heat for 30-35 minutes until the liquid evaporates.
The minced meat should not be liquid and flow out of the pasta. Remove from heat and let it cool. We will stuff the cannelloni with the cooled filling, otherwise they will crack.
While the minced meat is cooling, prepare the sauce. Cannelloni can also be made with bechamel sauce, but another feature of Greek cuisine is the use of large quantities of tomato dressing (as the Greeks call it, “kokini salza”), so we will prepare cannelloni with tomato juice.
So, fry two chopped garlic cloves in butter until beautifully colored, add tomato juice and water, cook for 10 minutes, pour in the milk and remove from heat.
Add a cup of grated cheese to the cooled minced meat and mix. The filling is ready.
We will place the cannelloni in a baking tray tightly to each other, leaving no free space. Do not pre-boil the cannelloni!
We fill them with a teaspoon, pressing on the filling with the back of the spoon, pushing it to the opposite side.
Carefully place the cannelloni with minced meat on a baking sheet.
Pour the sauce on top. It should be liquid and completely cover the cannelloni so that they do not harden. If there is not enough sauce and it does not cover the pasta, add more milk, this will also help to overcome the excessive taste of the tomato.
Cover the baking sheet tightly with foil and bake in a preheated oven at 180 degrees for 20 minutes.
We take out and remove the foil. Sprinkle with the remaining grated cheese and put in the oven again for another 5-7 minutes.
Turn off the heat, let it cool slightly and then carefully place it on a plate, carefully separating each stuffed piece. So tasty!
To prepare stuffed cannelloni, you will need:
- 1 pack of 250 g cannelloni;
- 500 g minced meat (pork + beef);
- 200 g of ripe fleshy tomatoes;
- 100 g celery stalk;
- 200 g onion;
- 200 g carrots;
- 150 g parmesan;
- several sprigs of basil;
- a little olive oil for frying;
- 50 g butter;
- 2 tbsp. flour;
- 300 ml milk;
- 200 ml heavy cream;
- nutmeg or Italian spices for bechamel sauce.
Recipe for cannelloni with minced meat in the oven
1. Let's start preparing the stuffed cannelloni by preparing the vegetables. We are preparing the famous Mediterranean trio called soffritto. Peel the onions, carrots and celery, rinse in cool water and cut into small cubes.
3. Transfer the roasted vegetables into a spacious bowl.
4. Place the minced meat in the frying pan. If necessary, defrost it first; the minced meat should be soft. Using a spatula, break up all the lumps, achieving a uniform fine consistency. There should be no large pieces in the minced meat and it should fry evenly.
5. During the cooking process, juice begins to release from the minced meat.
6. Then, when the juice begins to evaporate, you will hear a pleasant crackling sound. Fry the minced meat until golden brown. Don't forget to stir so that it doesn't fry too much and doesn't turn out dry. Fry quickly over medium-high heat.
7. Rinse the tomato and cut into small cubes. Now add the prepared tomato and fried vegetables to the frying pan with the minced meat.
8. Mix the vegetables well and simmer over medium heat for 10 minutes. Don’t forget to stir them periodically so that the vegetables are stewed evenly.
9. Next, add pre-washed and finely chopped greens, garlic, salt and ground black pepper to the frying pan. Immediately remove the pan from the heat and mix everything, the greens and garlic give a magical aroma, and you need to preserve it.
10. Next we will prepare the bechamel sauce. A more detailed classic recipe for bechamel sauce can be found here. And for this dish we will make the sauce more liquid so that the cannelloni are better saturated with it. In addition, I suggest adding some heavy cream - with it the sauce will turn out even tastier, and it will be very beneficial to emphasize the taste of the pasta with minced meat. Place the butter in a saucepan and melt it over low heat.
11. Now pour flour into a sieve and from there add it to the butter in a rain. Stir immediately to prevent lumps from forming.
12. When mixing butter and flour, a not very thick paste is obtained.
13. Next, add preheated milk to the saucepan in very small portions. Stir all the time without stopping. Flour absorbs liquid very quickly, and the sauce thickens and increases in volume before your eyes. Place nutmeg or Italian spices in a saucepan (at the request of the hostess or owner). Mix thoroughly so that everything is evenly distributed.
14. Bring the sauce to a boil, let it simmer for literally 2-3 minutes. Everything can be removed from the stove. The bechamel turned out to be not as thick as in the classic recipe, but this is exactly what we need for the cannelloni to soften. In general, the packaging says that the products do not require cooking. But from my bitter experience I will say that even in this case the paste can turn out to be very tough. Therefore, to be on the safe side, we prepare the sauce less thick. Thanks to it, the cannelloni will become softer, better saturated with a creamy milky taste and will not remain raw after baking.
15. Now we begin to form the dish. Grease the baking dish with half of the prepared bechamel sauce.
16. Grate Parmesan cheese using a fine-hole grater.
17. It's time to stuff the cannelloni. We will use raw cannelloni for the filling, without boiling it first (as written on the package). Using a spoon, carefully place the prepared minced meat into the tube.
18. Place the stuffed cannelloni in a mold, preferably in one layer.
19. Pour the remaining bechamel sauce over the cannelloni.
20. Generously sprinkle with previously grated Parmesan cheese.
21. Place the pan in a preheated oven and bake the cannelloni for 40 minutes at 180°C. To ensure that the dish bakes evenly and the cheese does not burn, it is better to place the pan in the lower part of the oven, and you can place an empty baking sheet on top.
22. Cannelloni with minced meat is ready in the oven! As you can see, the recipe is very simple, and you will definitely like the result. Serve the dish, as they say, piping hot! This is a very tasty, satisfying and festively beautiful dish. Bon appetit!
You've probably seen large tubes of dough on store shelves among various pasta products more than once. This is cannelloni. They are not simply boiled like regular horns or pasta, but are first stuffed with some kind of minced meat. Meat lovers should love the meat cannelloni we suggest you prepare. This is a wonderful alternative to homemade dumplings or Italian lasagna with minced meat - it cooks faster and tastes just as good.
The best way to get cannelloni with meat is not boiled, but baked in the oven with sauce. It is better to prepare the minced meat for them in advance so that it has time to cool before you start stuffing the maxi-pasta with it. This should not be done particularly diligently: there is no need to try to stuff the tubes tightly - they may burst during the cooking process. Many housewives do not fry the minced meat, but use it raw, as for dumplings. In this case, the cooking time will need to be slightly extended.
Generally speaking, cannelloni with meat is almost like our navy-style pasta, only the design of this dish is more interesting, non-standard, which allows you to prepare it as a festive dish.
Cannelloni with minced meat is a delicious dish originally from Italy, which is large pasta tubes stuffed with meat filling. You can prepare an original appetizer in cream, with mushrooms, spinach, and with different sauces. The recipe is quite simple, suitable for the oven and accessible even to beginners in culinary delights.
Many people's first acquaintance with cannelloni occurs in sunny Italy or in an Italian restaurant. The dish looks like a casserole or pasta and is filling. The taste of pasta is given by the meat filling made from minced meat mixed with a variety of products. Experienced chefs and housewives skillfully experiment with additives, turning a simple Italian dish into a real culinary masterpiece.
Cannelloni are large pasta in the form of tubes at least 10 cm long and up to 3 cm in diameter. Italians also call them manicotti, which translated into Russian means “sleeves”. Sometimes you can find sheets of pasta on sale that require additional folding during home preparation.
Minced beef or chicken, fresh mushrooms, cheese, spinach, tomatoes, and any greens are used as filling.
Cannelloni prepared for baking are poured with homemade sauce and cooked in different ways: in the oven, in a frying pan, in the housewife’s kitchen “assistant”. In the photo below you can see what the finished Italian dish looks like after baking.
Cheese soup with chicken
A few simple ingredients make a sumptuous soup. Be sure to use high-quality processed cheese; this is very important for the aroma and taste of the dish. To make the soup velvety, cook the soup longer, then the potatoes will boil and give density….
08/26/2020 Author: Good recipes
35 / 1
Recipes/Drinks
Ingredients and how to cook
1. Prepare all the ingredients. Finely chop the onion and greens. Grate the cheese. Cut the chicken breast and champignons into small pieces. 2. Prepare the filling for the cannelloni. Pour vegetable oil into a heated frying pan, fry the onion until golden brown, add the chicken and cook, stirring, for 7 minutes. Then add the mushrooms to the chicken and simmer everything together for another 8 minutes. 3. Cool the chicken and mushrooms, season with salt and pepper, add cheese, herbs and mix thoroughly. 4. Let's prepare the sauce. To do this, melt the butter in a saucepan, add flour, mix thoroughly. Then we begin to pour the milk into the butter-cream mixture in a thin stream, stirring constantly so that no lumps form. The amount of milk depends on the desired thickness of the sauce; it must be taken into account that the sauce thickens as it cools. Season the sauce with salt, pepper and nutmeg. Bring the sauce to a boil, heat for 5 minutes over low heat. 5. Fill the cannelloni with our filling. Place in a baking dish, previously greased with oil. Pour in the sauce, cover with foil or a lid and put in the oven for 40 minutes at 180 degrees. 10 minutes before cooking, remove the lid (or foil) from the pan and let the dish brown. 6. Divide the cannelloni into plates
Bon appetit! Pay attention to the instructions for preparing cannelloni provided by the manufacturer on the package. Some people recommend boiling the pasta first and then filling it with filling, then the cooking time in the oven is reduced to about 15 minutes
Some companies advise baking uncooked products, then you can follow my recipe and bake the dish in the oven for 40 minutes.
Blueberry muffins
Blueberry muffins are one of those classic baking recipes that everyone loves. You can use frozen blueberries. If using frozen blueberries, simply wait for them to melt and add to the batter. ...
05/24/2020 Author: Good recipes
169 / 0
Recipes/ Pork
Recipe 7, simple: cannelloni with vegetables and chicken
- cannelloni 6 pcs.
- vegetable mixture 400 g
- chicken 200 g
- cheese 50 g
- milk cream 200 ml
- salt to taste
- butter 30 g
- pepper to taste
Boil the mixture of frozen vegetables for 2-3 minutes in salted water, place in a sieve.
Cut chicken meat (skinless legs) into small cubes.
Cut the boiled vegetables into small cubes, combine with shredded chicken, add salt and pepper to taste.
Lightly cook the cannelloni in boiling salted water until they become softer and do not break.
Fill the tube with prepared minced meat at the rate of 50-60 g for each.
Grease a baking dish with butter, lay out the cannelloni, pour in 10% or 23% fat cream, sprinkle with grated cheese.
Bake in the oven until the cheese crust forms golden brown. Don't dry it out!
Cannelloni with chicken and mushrooms with bechamel sauce. recipe with photo, we will tell you how to cook!
The recipe is very simple and it turns out very tasty. My boyfriend was delighted, although we kept arguing about the origin of this recipe. For me, it is Italian, but my MCH saw how such a dish was served in Corsica, and that it is a Corsican dish. But this does not change the essence of the matter. So I’ll finally describe the recipe:
Chop the onion, also cut the chicken into small cubes, and also chop the mushrooms finely. If you don’t want to tinker by hand and have a combine, then it’s better to do everything in it.
Then heat a frying pan, pour olive oil into it and add onions. Fry until golden brown, then add mushrooms. Fry the mushrooms for 10-15 minutes, they will give water, and as soon as the water begins to evaporate slowly, add the chicken, fry for 5 minutes, add salt, pepper, seasonings (I used chicken seasoning).
There is no need to prepare the cannelloni in advance; they will cook in the oven with the sauce. Fill them with the resulting minced meat (this was the longest part of preparing this dish, if you have helpers, feel free to call, things will go faster).
I used ready-made bechamel sauce, but you can make it yourself. To do this you need 50 grams of butter, 3 tablespoons of flour and about a liter of milk. Melt the butter, add flour, fry a little. Then pour in the milk, salt and pepper and cook until slightly thickened.
Heat the oven to 180 degrees, pour a little bechamel sauce onto a baking sheet, then place the cannelloni there and pour in the remaining sauce so that the cannelloni are completely covered. Sprinkle with grated cheese and place in the oven for 30-40 minutes.
Bon appetit!
The simplest recipe
Hollow Italian pasta tubes are usually stuffed with a variety of fillings and baked in the oven, first poured with sauce (creamy or tomato). A simple recipe for stuffing cannelloni with the classic combination of chicken and mushrooms, prepared with creamy tomato sauce and hard cheese.
During the preparation process you will need the following components:
- 250 g cannelloni (10-12 pieces);
- 500 g chicken fillet;
- 300 g champignons or other mushrooms;
- 500 ml cream with a fat content of 20-30%;
- 2 eggs;
- 150 g onion;
- 100 g of tomato paste (you can use tomatoes in their own juice);
- 150 g hard cheese;
- 40 ml vegetable oil;
- salt, spices and herbs to taste.
The duration of preparation of the filling, stuffing and baking in the oven will be approximately 90-100 minutes in total.
The nutritional value of 100 grams of this dish is 195.7 kilocalories.
Prepare cannelloni stuffed with chicken and mushrooms according to the following steps:
Recipe 6: cannelloni with eggplant (with photos step by step)
- Cannelloni 2 pcs
- Eggplant 1-2 pcs
- Tomato 1 piece
- Onion 1 head
- Garlic 2-3 sprigs
- Basil, parsley 50 gr
- Parmesan 50 ml Olive oil to taste
- Spices: salt, black pepper
Boil the cannelloni tubes until tender in plenty of lightly salted water. Cooking time is indicated on the package. In my case, the recommended time is 8 minutes. Carefully lower the cannelloni into the boiling water and stir carefully, so as not to damage the pasta, so that the pasta does not stick to the bottom of the pan. Record the time after boiling.
When the pasta is cooked, carefully remove it from the boiling water and place it in a single layer on a large plate. Cover the top with an inverted plate to prevent the cannelloni from drying out. It is better to cool the cannelloni so as not to burn your hands when stuffing.
Peel the onion and cut into very thin strips. Fry the onion in olive oil until golden brown. It is better to stir so that the onion does not burn.
Peel the purple skin from the eggplants and cut into cubes. Add the eggplants to the onions, add salt and pepper and simmer without water or with a small amount of water under the lid for 15 minutes.
Add the pulp of half the tomatoes prepared for the dish, after removing the seeds and skin. Continue simmering until you get a stew of eggplant, tomato and onion. This is 10-15 minutes. The stew should be thick enough so that it does not spill out when stuffing.
Firstly, this is not meat, the mince of which is quite dense.
Secondly, 10 cannelloni will require a kilogram of eggplant, several onions and tomatoes. That's a lot for lunch for two.
And thirdly, you want to feel the taste of pasta with filling, and not the taste of stew with dough. Therefore, I recommend filling the cannelloni with vegetables - “halfway”, i.e. quite loose. However, I don't insist.
Using a teaspoon, fill the cannelloni with the eggplant ragu and place them in a baking tray or baking dish greased with olive oil.
Sprinkle the cannelloni with minced meat with finely chopped parsley and basil, add a little salt and pepper. Grate the garlic - preferably young - and spread over the cannelloni. The remaining tomato, without skin or seeds, thinly slice and place on top of the cannelloni. Sprinkle with olive oil - 1 tbsp.
Next, the baking process begins, Al forno - put the form with the cannelloni in the oven or oven, preheated to 220-230 degrees, for 20-25 minutes. While the cannelloni and minced meat are baking, grate the Parmesan cheese on a fine grater.
After the allotted time, sprinkle the hot cannelloni with Parmesan cheese and place in the oven again until the cheese is melted and browned.
Cannelloni with eggplants are ready. Place cannelloni with minced meat on plates and serve immediately.
Recipe for cannelloni with mushrooms / cook.ru
- cannelloni – 250g
- mushrooms – 800g
- vegetable oil - 2 tbsp.
- green onion - 1 bunch
- dill greens - 1 bunch
- onion - 1 pc.
- garlic - 1 clove
- suluguni cheese or feta cheese - 100g suluguni -
suluguni is one of the types of pickled cheeses. Prepared from cow, sheep, buffalo and goat..." href="/dictionary/209/suluguni.shtml"> - hard cheese (grated) - 100g
- heavy cream or sour cream - 1 cup
- ground turmeric - 1/4 tsp.
Turmeric is a perennial herbaceous plant of the ginger family. Added to many Indian dishes for…” href=”/dictionary/202/kurkuma.shtml”> - black pepper (ground), salt - to taste.
Boil the cannelloni in plenty of salted water for 5 minutes, drain in a colander, cut in half crosswise and season with vegetable oil.
Finely chop the mushrooms, onions and garlic, fry in butter, add chopped green onions and dill at the end of cooking. Add suluguni cut into small cubes, 2 tbsp. spoons of cream, salt and pepper. Fill the cannelloni with the prepared minced meat and place them upright in a greased pan.
Beat the remaining cream with half the amount of grated cheese, salt, pepper and turmeric. Pour the resulting sauce over the tubes, sprinkle with the remaining cheese and bake for 20 minutes at 200C.
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