No, I was wrong with the name. I have called canelonones first because they are larger than normal and then because I have not used bechamel, that is, 'odd' of bechamel.
wanted to make a bechamel cannelloni but no more than flesh and meat sauce. And that idea, this recipe.
Ingredients:
2 lamb neck
2 tomatoes 1 leek beautiful
glass of water
spices: salt, pepper, rosemary ....
Clean necks of excess fat and clean the vegetables and cut into large pieces. Put a splash of oil in a pressure cooker and season necks. Doral everywhere.
Once browned, add a splash of brandy and let it evaporate. Add the chopped vegetables and half a glass of water. Add some more salt and spices such as rosemary, pepper. Close the pot and let it continue cooking for 35 minutes once you uploaded the valve. Once time has passed let it cool down the pot without putting it under the tap. The necks are very tasty and very fatty. If you let cool you can remove excess fat Spoon and smooth because it will have become solid.
Once cool, remove the collars and shredded meat. Cut in small pieces. I thought stop bits to be noticed and not grind to make it more juicy. Shreds vegetables along with broth and put it on the fire to reduce. Taste test case requires correction. Let boil until it is smooth.
While 've put a few sheets of lasagna (larger than the cannelloni) in hot water (or as specified by the manufacturer) and the time it says on the box. A source
the oven has these great cannelloni stuffed with chunks of lamb neck meat. They're hard to roll but the result is well worth the effort. While the sauce covering the cannelloni. Put something over Parmesan cheese to grill (or any cheese you like). Broil for about five minutes as the salsa was hot, does not take much more. And these canelonones ready lamb!
Incidentally, I made 7 cannelloni which are those that fit into the source but there is meat for 10 or more cannelloni. Cost: cheap
Time: 90 minutes cool
meat Difficulty: bit.
Bon profit!
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