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Here are the ingridients that are required to cook a perfect Porcini and pecorino cannelloni:
- You need sheets of Fresh lasagne.
- You need of Chopped onion, carrots and celery.
- You need of Porcini mushrooms as much as you want.
- Use of Lots of pecorino cheese.
- Use of Bechamel (see my previous recipe).
- Provide to taste of Salt and pepper.
- You need of Sausage meat (optional, just for extra flavour).
- Use 200 ml of tomato passata.
- Prepare 200 ml of stock.
- Take of Olive oil.
Done with the ingridients? Here are the procedures on producing Porcini and pecorino cannelloni:
- Chop mushrooms ready. Fry onions, carrots and celery in a little oil. After a few mins, add mushrooms and sausage meat (if using) cook for about 10 mins on medium heat. Add salt and pepper.
- Add stock and passata. Stir and simmer for about 45 mins. Turn on the oven to 180. Add a bit of sauce to each lasagne sheet one at a time. Top with pecorino, roll up and put in an oven tray. Finish lasagne sheets adding to tray. Add a little extra passata on top..
- Add some pecorino. Add the bechamel and spread all over. Add more pecorino if you fancy it (I did!) Bake in the oven for about 30 mins ish until lovely and golden. Enjoy :).
To change things up this time a I stuffed beef rolls with my cannelloni filling and slow roasted them until tender. To make the béchamel, melt the butter over medium heat, and when foaming, add the flour and stir briskly with a whisk or spoon. Turn up the heat, add the stock, the porcini mushrooms and their water, and the tomato purée. The cheese and earthy porcini mushrooms marry together perfectly. #italian #mainmeal #pasta Miss Fluffy's Cooking. It comes from the mountains here in Italy and believe me, it is warm, delicious and.
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