Cannelloni with walnuts: meat and bechamel recipe


How walnut cannelloni are prepared, a recipe that includes a filling comprising veal, parmesan and bechamel, to be made using fresh egg pasta for lasagna.

Ingredients for 4 people

- 140 gr walnut sauce

- 1 spring onion

- 2 tablespoons of extra virgin olive oil

- 200 g minced veal

- half a glass of dry white wine

- 100 gr grated Parmesan cheese

- 5 dl béchamel

- 12 fresh egg pasta rectangles for lasagna

- butter

- salt and pepper

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Preparation of cannelloni with walnuts

Clean the spring onion and finely chop it, then heat the oil in a saucepan and let the spring onion gild, remembering to mix often.

Add the ground veal, salt and pepper, then brown everything for about 7 minutes. Finally pour in the wine, wait for it to evaporate and then remove from the heat.

Transfer everything to a bowl, add the walnut sauce, two thirds of the parmesan and one third of the béchamel sauce, then mix in the ingredients, mixing carefully until a homogeneous mixture is obtained.

Place a spoonful of the prepared mixture in the center of each rectangle of pasta, then roll up to form cannelloni to be placed in a buttered baking dish with the bottom slightly covered with bechamel.

Cover with the remaining béchamel and sprinkle with the remaining Parmesan, then cook in the preheated oven at 220 ° C for about 25 minutes, until the surface is slightly golden.

Brilliant Baked Cannelloni | Gennaro Contaldo (April 2024)

Tags: First classics