Brilliant Baked Cannelloni | Gennaro Contaldo
The pasta master, Gennaro Contaldo, has a fantastic Cannelloni recipe to show you! It’s packed full of flavour from beef, pork and salami too, all baked up in a delicious tomato sauce with herbs and cheese! Yum! It’s perfect for feeding a family or any group of people. Try it yourself.
Links from the video:
Grilled Apricot Salad | Gennaro Contaldo | Jamie Cooks Italy
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How To Make Crepe Cannelloni - you won't believe the taste???? Comment préparer Cannelloni crepe.
Can you imagine the taste of this great crepe cannelloni recipe. Try it and you will fall in love with it????
Ingredients for Crepes:
250g flour
250ml water
200ml milk
2 eggs
2 tsp olive oil
salt & pepper
For Bechamel sauce
50g flour
40ml olive oil
500ml milk
salt & pepper
nutmeg
For stuffing
400g spinach
500g Cottage cheese
salt & pepper
1 egg
the best cannelloni
how to make cannelloni
easy cannelloni recipe
Ingredients pour les crêpes:
250g farine
250ml eau
200ml lait
2 oeufs
2 càt huile d'olive
sel & poivre
Sauce Bechamel
50g farine
40ml huile d'olive
500ml lait
sel & poivre
muscade
For stuffing
400g épinard
500g ftomage Cottage
sel & poivre
1 oeuf
comment préparer cannelloni
cannelloni avec les crêpes
BEST CANNELLONI RECIPE | Italian Ricotta and Spinach Cannelloni Pasta
Sublime Cannelloni Recipe. Crepe Cannelloni Recipe with Ricotta and Spinach using my grandmother technique.
This cannelloni pasta recipe will literally change your life.
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Italian Style Food Revolution
CREPE CANNELLONI RICOTTA AND SPINACH
INGREDIENTS:
Crepes - watch video:
Béchamel Sauce - watch video:
400g fresh ricotta
1 egg
A small portion of fresh parsley (chopped finely)
A small portion of fresh Italian basil
2 bottles of Italian passata (for tomato sauce)
3 thick slices of provolone cheese cut into small cubes
¼ onion (chopped finely)
2 branches of celery
3 cubes of frozen spinach or 150g (cooked and strained, making sure there is no water left inside)
2 carrots peeled and cut in half
A handful of dry mixed herbs
A pinch of cinnamon
Two pinches of rock salt
Extra virgin Olive Oil
Fresh parmesan
1 glass of water
METHOD:
STEP ONE -- TOMATO SAUCE
1. Let's start with the sauce. Get a medium size saucepan and put it onto the stove at a medium heat, adding 4 tablespoons of extra virgin olive oil and the finely chopped onions.
2. Stir regularly until they brown (normally this takes a couple of minutes).
3. Now add the passata and stir it in with the onions.
4. It's now time to help strengthen the flavour of your sauce by adding fresh herbs and vegetables.
5. First, add parsley and basil, then add the carrots.
6. Now, get your two branches of celery and break off the heads. Then break the celery in half using your hands if you like, and put them into your sauce as well.
7. It is important that you add the celery so don't leave it out. The flavour it adds to your pasta sauce cannot be replaced!
8. Add 2 ½ pinches of rock salt for added flavour, and stir.
9. My secret ingredient is now the dried mixed herbs. Add 2 pinches to the sauce and continue to stir. The smell will be mouth-watering!
10. Lastly, add a glass of water to the sauce and stir it once again.
11. The sauce needs to simmer on a medium high heat for around 40 minutes with the lid on. Remember to check on and stir the sauce every 5-8 minutes so the tomato does not stick to the bottom.
STEP TWO -- THE FILLING
1. Put the ricotta into a mixing bowl and break it down with a fork.
2. Add your spinach to the ricotta filling, making sure it is strained so well that there is not even
a tiny bit of water left (as this can completely ruin your dish!)
3. Using the fork once again, mix your spinach through, pressing down until you see bits of
green all throughout the ricotta.
4. Sprinkle two pinches of salt into the ricotta and mix once again.
3. Add a pinch of cinnamon (I know this sounds crazy, but it is the perfect combination with
ricotta).
4. Grate some fresh parmesan on top to your liking and mix it in also.
5. Now, for the egg. Crack it open and drop it in. Beat the egg into the mixture and make sure
you press down with a fork so that it disappears but helps to bind all the ingredients
together.
STEP THREE -- PUTTING IT ALL TOGETHER!
1. Remove the sauce from the stove as it should now be ready.
2. Take the lid off and take in the wonderful smell! You should have a tiny taste test but make sure you cool it down first- it is simply devine!
Continue Reading the recipe:
Keywords: Vincenzosplate, Vincenzos Plate, Chef Vincenzo, Italian food, recipes, Food, Sydney, Australia, Italy, Italian, Pasta, Italian recipes
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Video recipe:
SPINACH & RICOTTA CREPE CANNELLONI
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Samosa recipe:
Chinese rolls:
Samosa sheets/ leaves:
HOW TO COOK MANICOTTI WITH EASY HOMEMADE LIGHT CREPES | MOUTHWATERING DELISCIOUS CANNELLONI COMFORT
SERVES 3 - 6 ROLLED FILLED CREPES
INGREDIENTS :
MANICOTTI SAUCE :
1 tbsp olive oil
2 garlic cloves , minced
1/2 onion , finely chopped
1 carrot , small, finely chopped
1 celery rib , finely chopped
400g / 28oz crushed tomato , canned
1 cup (250ml) water
1 chicken cube stock
1/4 tsp dried thyme
1/4 tsp dried oregano
1/2 tsp black pepper
1/2 tsp sugar
salt if needed
1/4 tsp chilli flakes , optional
CREPES BATTER :
2 eggs
1/2 cup water
1/4 tsp salt
1/2 cup all-purpose flour
SPINACH BEEF FILLING:
1 tbsp olive oil
2 garlic cloves , minced
1/2 onion , finely chopped
250g ground beef
125g spinach leaves, chopped
1 beef bouillon cube , crumbled
1/2 tsp pepper
1 tsp Worcestershire Sauce
1/2 cup of manicotti sauce