The combination of meat that is used for the farce of the cannelloni, star of this dish is the sauce in which it is cooked, the sauce is teacher or red sauce, spicy, very aromatic and intense in flavor. The necessary ingredients for development are available to everyone, so do not hesitate to try this sauce meat cannelloni teacher who hope to include often in your menus.
12 plates of pasta for cannelloni, 800 grams of meat (we use lamb, turkey and pork, you can combine the desired meat, this includes bone, the result also has 450 grams of cooked meat), 150 grams of soy sauce, 3 c / s rice wine, 1 piece fresh ginger root (about the size of a walnut), 1 cinnamon stick, star anise 3, 4 cloves, 1 c / p Sichuan pepper freshly chopped or crushed, 2 large onion, 1 orange (skin and juice), 1 c / p of brown sugar, extra virgin olive oil, salt, green shoots and citrus caviar (optional).
The first recommendation for the preparation of the cannelloni filling, prepare yourselves is it the day before it has time to rest and get rich with sauce and spices, then the rest will be much tastier. We must also take into account the combination of meat, which has more fat and some lean.
For starters, put a large pan fire with a background of oil, season the meat and Doral in the pan when it is hot, turning to evenly done. Then incorporates soy sauce, wine, ginger peeled and grated previously, peeled and chopped onion, star anise, cinnamon, cloves, Sichuan pepper, the grated orange peel and juice and sugar.
Bring to a boil, then reduce heat to simmer at low temperature for 40 minutes, or until meat is tender and separates from the bone. Turn off heat and let cool and rest overnight. Reserve in the refrigerator once it is cold. To make the farce of the cannelloni, meat stew recovers, runny sauce and removing the bones, cartilage... happens all the meat grinder, mash to taste, but it will be nice to find some pieces, so do not let it forms a paste. Strain the broth from the pot to remove any traces of spices and meat. Add a few tablespoons minced meat sauce that is juicy teacher to fill the remaining sauce, pass it to a saucepan and place over low heat to reduce, until a dense, shiny glaze.
Prepare plates of cannelloni as directed by the manufacturer, if dried pasta should be boiling them in water if precooked simply leave it to soak in hot water about 20 minutes. Arrange on the work table plates of pasta and meat filling distributed to finish forming the cylinders or cannelloni stuffed with meat sauce teacher.
12 plates of pasta for cannelloni, 800 grams of meat (we use lamb, turkey and pork, you can combine the desired meat, this includes bone, the result also has 450 grams of cooked meat), 150 grams of soy sauce, 3 c / s rice wine, 1 piece fresh ginger root (about the size of a walnut), 1 cinnamon stick, star anise 3, 4 cloves, 1 c / p Sichuan pepper freshly chopped or crushed, 2 large onion, 1 orange (skin and juice), 1 c / p of brown sugar, extra virgin olive oil, salt, green shoots and citrus caviar (optional).
The first recommendation for the preparation of the cannelloni filling, prepare yourselves is it the day before it has time to rest and get rich with sauce and spices, then the rest will be much tastier. We must also take into account the combination of meat, which has more fat and some lean.
For starters, put a large pan fire with a background of oil, season the meat and Doral in the pan when it is hot, turning to evenly done. Then incorporates soy sauce, wine, ginger peeled and grated previously, peeled and chopped onion, star anise, cinnamon, cloves, Sichuan pepper, the grated orange peel and juice and sugar.
Bring to a boil, then reduce heat to simmer at low temperature for 40 minutes, or until meat is tender and separates from the bone. Turn off heat and let cool and rest overnight. Reserve in the refrigerator once it is cold. To make the farce of the cannelloni, meat stew recovers, runny sauce and removing the bones, cartilage... happens all the meat grinder, mash to taste, but it will be nice to find some pieces, so do not let it forms a paste. Strain the broth from the pot to remove any traces of spices and meat. Add a few tablespoons minced meat sauce that is juicy teacher to fill the remaining sauce, pass it to a saucepan and place over low heat to reduce, until a dense, shiny glaze.
Prepare plates of cannelloni as directed by the manufacturer, if dried pasta should be boiling them in water if precooked simply leave it to soak in hot water about 20 minutes. Arrange on the work table plates of pasta and meat filling distributed to finish forming the cylinders or cannelloni stuffed with meat sauce teacher.
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