Cannelloni "Cerchio"

[For the test]

Cannelloni "Cerchio"

Category: Dishes from cereals and flour products

Kitchen: italian

Ingredients
For the test
egg	2 pcs
salt	1/2 tsp
wheat flour	200 g
For filling
peeled shrimp	400 g
bacon s / k	100 g
Mozzarella	200 g
ground almonds	2 tsp
dry white wine	200 ml
greens
salt*	1/2 tsp
egg	1 PC
For the sauce
flour	2 tbsp. l. without slide
butter	40 g
milk	500 ml
salt, white pepper	taste
grated parmesan	70 g

Cooking method

• In my family, these dishes have always been called "pasta", and only after the first trip to Italy did "pasta" appear on our dinner table. It goes well with meat, fish, seafood, vegetables and even fruits. In my poor student years, I was proud of the ability to cook 10-15 pasta dishes, but now I am not sure that I can master all the recipes for making pasta. But dashing trouble has begun!
• Knead the dough from flour, eggs and salt. I did it with a kneader for about 7 minutes. At the end of kneading, the dough is collected on a hook and looks like this
• 
• It is necessary to knead it with your hands to a homogeneous consistency, wrap it in foil and leave it at room temperature for at least 1 hour. If you prepare the dough in advance, then it must be stored in the refrigerator until use.
• 
• While the cannelloni dough is ripening, prepare the filling. Fry the peeled shrimps in a saucepan for 2-3 minutes. I used frozen ones, there was no time to defrost, so I put them in a saucepan, “defrosted” over high heat, drained all the liquid that had evolved. Add small pieces of bacon to the shrimp
• 
• In the past few weeks, bacon has disappeared from all counters in Moscow, but yesterday I was pleased to find Russian-made VeLcom bacon in a supermarket, well, let’s taste it.
• Pour wine into a saucepan and simmer with the lid closed for 15-20 minutes, cool to room temperature. During this time, part of the liquid will evaporate, the rest will be absorbed. At the exit we have a dry (in the sense, not wet) mixture, into which we add mozzarella, cut into pieces approximately equal in size to bacon and shrimp, chopped herbs (about 2 tablespoons, I had cilantro, parsley, dill - just a little - slightly), finely ground almonds and a raw egg. We mix everything.
• 
• Roll out the ripened dough to a thickness of 1 mm (maximum 2 mm), as well as roll the noodles. I use Kenwood's services, division 9. We cut into layers 20 cm long. The width matters only for the convenience of further folding. We spread the filling on each layer, not reaching the edge on one side by 2-3 cm. The filling layer should be thin and uniform.
• 
• We roll up the rolls, grease the free edge with egg white or water for better bonding. We put it in a bowl in one layer and send it to the freezer for 30 minutes. Frozen cannelloni will cut more easily.
• 
• In the meantime, prepare the Béchamel sauce. In a non-stick dish, fry the flour in oil for 3 minutes, pour in the milk, stirring so that there are no lumps, add salt and white pepper (can be replaced with black). Bring to a boil, simmer over low heat until thickened (about 1 minute), stirring constantly, remove from the stove, add half of the grated Parmesan, stir.
• 
• Cut the canellonni across into 3 cm wide pieces and place them vertically in a greased dish. Top with the sauce and sprinkle with the remaining grated Parmesan.
• 
• Bake in a preheated oven for 30 minutes at 180 degrees, 5 minutes before the end of the program, increase the temperature to 230 degrees to brown the top crust.
• 
• Bon appetit!

Note

* my bacon was salty, so I did not add salt to the filling. Focus on your taste.

Based on a recipe from the book "Big cookbook: PASTA"

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Irochka, what wonderful pasta do you have, tell me, what other fillings are there for cannelone?

Class!
And I didn’t think that instead of these large wide pasta, you could just roll the dough with a tube ...
And any fillings can be: any fish, minced dumplings, cottage cheese in salted (with herbs) and sweet versions (with nuts, raisins, ...), vegetables, for example, spinach, - in general, anything that can be suitable for dumplings, dumplings, pita bread - and even fry sausages with bell peppers and tomatoes - and there.
Only, of course, for sweet dishes, you need to take not bechamel, but custard (the same bechamel, only without salt and pepper) or sour cream in general.
Well, cheese is not suitable for everything.

Oh, Irinka, what a clever girl you are!
I just ran out of cannelloni, I wrote to myself in the list for the purchase and did not document that I could make them myself!

[Irina]

IrinaThank you very much for the recipe! I also used to buy sheets for lasagna and tubes for cannelloni before (before living on HP), they were not sold in our city, so I always tried to get it on occasion. After getting to know HP, I rolled out the lasagna sheets myself, and after buying the dough sheeter, so in general ... but about the tubes I constantly thought that this was not in my power and capabilities. Now I will definitely cook!

Vikulya, Olenka, Anechka, thank you girls. Actually delicious and almost without hassle. I even have a cannelloni nozzle somewhere, but I love stuffing them later, and mine, so I have to get out. A great alternative, I believe, and you can adapt any filling, from meat to fruit. Frankly, according to the book recipe, the layers of dough had to be boiled in salt water. This is the first time I did it. And the second time, laziness was at my own peril and risk, freshly rolled up and wrapped. No difference!

Irochka, well done, that she tried everything, how it is easier to cook and brought it to us.

Olenka, thanks for the filling options, it's just a super wide list.

It just dawned on me that the recipe is similar to lazy stella dumplings.

Vikul, yes you are always welcome

The recipe is similar to lasagna, to be honest. If you do everything the same, but do not twist it into the dough, but lay it out in layers, you get a real lasagna