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Discover my Sicilian cannelloni and you’ll never abandon them again, so tasty with the right ingredients that if you make them at Easter you’ll only get compliments!
Whether you want to prepare them for a family dinner or to surprise friends, baked cannelloni are always the winning choice.
They are a rich and substantial dish, which tastes like home and makes you feel pampered and satisfied from the first to the last bite: with this recipe you will make everyone happy, especially because it is not the usual baked pasta, but a particular and winning goodness .
With the right ingredients you make a great impression, a perfect combination and I tell you what to do: they can be eaten in an instant
There is nothing more satisfying than a nice plate of hot and steaming cannelloni served on the table: it’s a great effect to see the satisfied face of those who taste them for the first time, even children will love them immediately! Oh yes, that’s right, it makes you want to lick the plate and not leave even a crumb and I won’t even tell you the scent that comes out in the house when I put them in the oven, it goes straight into your nose and leaves you stunned by the desire to taste them right away. And then when I take them out, those golden and crunchy cannelloni, it’s a real show, worth trying!
You might also like: My grandmother always made the recipe for lasagna with artichokes and sausages at Easter, and I’m like her but what kind of lasagna Bolognese!
Ingredients
400 g of cannelloni
600g of beef
One liter of tomato pulp
An onion
300 g of caciocavallo
200 g of salted ricotta
A glass of red wine
Salt and Pepper To Taste
Extra virgin olive oil to taste
Fresh basil to taste
Preparation of Sicilian cannelloni
To make this recipe, start by preparing the filling for your Sicilian cannelloni: in a large saucepan, heat a little extra virgin olive oil and brown the finely chopped onion. Add the chopped beef and brown it without turning it, putting the lid on and leaving the heat on low. Once this is done, season with salt and pepper and add the red wine, letting it evaporate completely.
Then pour in the tomato pulp, add a pinch of water and let the sauce cook over a low heat for at least 45 minutes, until it is well reduced and tasty. Meanwhile, boil the cannelloni in plenty of salted water until they are only partially cooked, drain them and leave them to dry on a clean cloth. At this point take the meat and shred it, pour it into a container and add the chopped salted ricotta: take a baking tray and pour a ladle of sauce on the bottom, distributing it evenly. Take the cannelloni and fill them with the meat filling, then arrange them in the pan creating a single layer.
Pour the rest of the sauce on the surface of the cannelloni, covering them completely and distribute the grated caciocavallo cheese and a little fresh basil on the surface. Cook at 180 degrees for about 30-40 minutes or until the surface is golden. If necessary, finish in grill mode for a crispier gratin, then remove and let cool slightly before serving and enjoying them.
