Cannelloni
Nutritional values
(Percentage of daily recommendation)
| Calorie | 740 cal. | (35 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 17 μg | (28 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 22.8 μg | (51 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,139 mg | (28 %) | ||
| Calcium | 425 mg | (43 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 23 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 20 grams Porcini mushroom
- 1 lg can Tomatoes
- 250 grams Mozzarella
- 2 onions
- 4 Tbsps vegetable oil
- 300 grams Ground meat
- salt
- freshly ground peppers
- Tabasco sauce
- 50 grams butter
- 3 Tbsps Pastry flour
- 600 milliliters milk
- 50 grams freshly grated Parmesan
- 1 Tbsp chopped Basil
- 16 cannellini beans
- butter (for the baking dish)
Preparation steps
Soak the porcini mushrooms in about 125 ml (approximately 1/2 cup) of lukewarm water for about 1/2 hour. Drain the tomato and mozzarella. Cut both into small cubes and keep separate.
Peel the onions and chop finely. Heat the oil in a pan and saute the onions until translucent. Add the ground beef and cook until browned. Add the tomatoes. Season with salt, pepper and a few splashes of hot pepper sauce. Remove from heat and let cool slightly.
Heat the butter in a small saucepan Whisk in the flour and then the milk. Whisk until thickened, about 5 minutes. Stir in half of the cheese. Season with salt and pepper.
Stir the basil and mozzarella into the meat. Drain the mushrooms and chop finely.
Fill the cannelloni with the meat mixture. Evenly spread the remaining meat mixture into the greased baking dish. Top with the filled cannelloni. Sprinkle with mushrooms.
Pour the bechamel sauce over the cannelloni and sprinkle with remaining Parmesan cheese. Bake in an oven preheated to 180°C (approximately 350°F) for about 45 minutes. Serve immediately.
