Appetizing Fillings for Cannelloni
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Appetizing Fillings for Cannelloni

Jana G.Jana G.
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Italian cannelloni

Cannelloni are like very large macaroni and many people avoid buying them, thinking that their preparation is difficult. This is not true - in most cases, there's no need to boil them ahead of time, just stuff them with filling and bake.

They can be filled with all kinds of stuffing and are a great alternative to lasagna. One of the intricacies in preparing cannelloni is that the filling needs to have cooled or be slightly warm, when stuffing the cannelloni.

To prepare cannelloni with meat, you need 14 oz beef mince, 5.5 oz cannelloni, 1 onion head, 2 tbsp olive oil, 4/5 cup tomato juice, 3.5 oz parmesan, 3 garlic cloves, salt and ground black pepper, 4 1/5 cups milk, 3 1/3 tbsp butter, 3 tbsp flour.

Preparation: Cut up the onions and garlic finely and fry them until transparent in the olive oil. Add the mince and fry while stirring for 7 min. Pour in the tomato juice and saute for 10 min. under a lid. Then remove the lid and boil the sauce for another 10 min. Add salt and black pepper. Let the stuffing cool and fill the cannelloni.


Prepare a bechamel sauce by frying the flour in the butter and adding the milk while constantly stirring until the sauce thickens. Grate the parmesan. Pour half of the bechamel sauce in an oven dish with high sides. Arrange the cannelloni stuffed with beef mince and pour on the rest of the sauce over them. Sprinkle on parmesan and bake at 360°F (180 °C) for half an hour.

The filling with salmon for cannelloni is also exquisite. For it you need 17.5 oz salmon fillet, 3 eggs, 3 1/3 tbsp dry white wine, 2/5 cup butter, the juice of half a lemon, 2/5 cup cream, 2 oz grated parmesan, salt.

Preparation: Cut the salmon fillet into pieces and put a piece in each of the cannelloni. Arrange all of the cannelloni in a buttered tray. Beat the egg yolks in a water bath with the wine and gradually add the melted butter. Remove from the heat, salt, add the lemon juice and whipped cream. Pour this sauce over the cannelloni, sprinkle with parmesan and bake for 15 min. at 430°F (220 °C).

You can delight your loved ones and friends with cannelloni with a sweet stuffing. You need 14 cannelloni, 1 cup cream cheese, 3 cups walnuts, 1 apple, 1 vanilla, 2 teaspoons cinnamon, 2 eggs, 1/2 cup sugar, 3.5 oz marzipan, 1 1/5 cups milk.

Preparation: Peel the apple and grate it, chop the walnuts coarsely. Combine the walnuts, apple, half the sugar, cream cheese, 1 egg, the vanilla and cinnamon. Stir well. Use this filling to stuff the cannelloni. Separately, combine the other egg, milk, remaining sugar and grated marzipan.

Arrange the cannelloni in a greased oven dish and pour on the dairy mixture. Bake for 30 min. at 370°F (190 °C), covered with foil. Then remove the foil and bake for another 15 min.