Porcini and pecorino cannelloni
Porcini and pecorino cannelloni

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, porcini and pecorino cannelloni. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Porcini and pecorino cannelloni There are so many cannelloni recipes. The cheese and earthy porcini mushrooms marry together perfectly. #italian #mainmeal #pasta. Porcini and pecorino cannelloni step by step. Fry onions, carrots and celery in a little oil.

Porcini and pecorino cannelloni is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Porcini and pecorino cannelloni is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook porcini and pecorino cannelloni using 10 ingredients and 3 steps. Here is how you cook it.

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

In a large fry pan, cook the leeks, garlic and rosemary in a little oil. Add wine and allow it to evaporate. The two most traditional and popular ways Italians serve cannelloni (manicotti in USA) are either filled with a meat ragu and baked in a tomato sauce or filled with spinach and ricotta and baked in a tomato sauce and/or béchamel. As you can imagine, the filling for this potato and porcini cannelloni is different.

Instructions to make Porcini and pecorino cannelloni:
  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 :)

The two most traditional and popular ways Italians serve cannelloni (manicotti in USA) are either filled with a meat ragu and baked in a tomato sauce or filled with spinach and ricotta and baked in a tomato sauce and/or béchamel. As you can imagine, the filling for this potato and porcini cannelloni is different. To change things up this time a I stuffed beef rolls with my cannelloni filling and slow roasted them until tender. To make the béchamel, melt the butter over medium heat, and when foaming, add the flour and stir briskly with a whisk or spoon. Turn up the heat, add the stock, the porcini mushrooms and their water, and the tomato purée.

So that’s going to wrap this up with this special food porcini and pecorino cannelloni recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!