Thursday, 1 October 2009

CANNELLONI CU CARNE DE VITEL SI SOS ROSÉE DE CAMEMBERT-VEAL CANNELLONI WITH CAMEMBERT ROSÉE SAUCE






…putin cam mult de lucru,dar merita pentru o cina sau prinz mai deosebit...



…o combinatie foarte gustoasa de carne de vitel ,paste, rosii si Camembert…








Ingrediente


Umplutura:

3 linguri ulei
1ceapa mare,taiata marunt
1varza creata(Savoy),marime medie,taiata marunt
675g carne de vitel macinata
380-400ml vin alb sec
300g Camembert(fara “coaja”)
1lingura de cimbru proaspat(maruntit)
100g-120g(1cup)pesmet
70g Parmesan ras
2oua
sare &piper proaspat macinat, dupa gust

Cannelloni:
6 foi de lasagna prospete,care nu trebuie fierte in prealabil(oven ready),taiate in jumatate(16cm/13cm)

Sosul:
2linguri ulei
1ceapa medie
3catei de usturoi,zdrobiti
250ml vin sec
1conserva(796g) rosii intregi
1-2 frunze de dafin
sare,piper dupa gust
375ml smintina de frisca
90g Camembert,cubulete
1lingura frunze proaspete de cimbru

Pentru final:
2-3linguri pesmet
3-4 linguri Parmesan ras
cimbru proaspat

Preparare
Umplutura:
Intr-o cratita se pune uleiul,ceapa si varza si se lasa sa se inmoaie ,5-8 minute.Se adauga carnea,si pe rind vinul .Se tine pe foc pina carnea este fiarta iar vinul s-a evaporat.Se ia de pe foc si se aduga brinza(Camembert) se amesteca pina se topeste.Se adauga ,cimbrul,pesmetul,Parmesan-ul si ouale.Se pune sare si piper dupa gust.Se amesteca toate bine si se pun deoparte.


Sosul:
Intr-o cratita se pune uleiul ceapa si usturoiul.Se lasa pina se inmoaie ceapa(fara sa se prajeasca!)
Se adauga vinul si se lasa sa fiarba pina se reduce la jumatate.
Se pun rosiile taiate ,frunza(le) de dafin,si se mai fierb5-6 minute.
Se adauga smintina,si se tine pe foc (la temperatura mai mica!)cam10 minute.
Se pune cimbrul si brinza,amestecind pina se topeste.
Totul se pune intr-un blender,sau robot de bucatarie,si se mixeaza bine.


Asamblarea finala:
Se incalzeste cuptorul la 200C(400F).
Pasta de lasagna se prepara dupa indicatiile de pe pachet.Se taie in dreptunghiuri de 16/13cm,si se obtin12 dreptunghiuri.Mixtura de carne se imparte(cu aproximatie)in 12parti care se pune pe fiecare dreptunghi si se ruleaza.
Intr-un vas rezistent la cuptor se pune o parte din sos(sa acopere fundul tavii intr-un strat subtire!)si se aseaza cannelloni unul linga altul,dar nu foarte strins.


Se acopera cu restul de sos,se presara pesmetul ,Parmesan-ul si frunze de cimbru.Se acopera cu folie de alu si se pune la cuptor pentru25-30 minute.Se indeparteaza folia si se mai lasa inca 10 minute(Atentie!:stropeste cu sos cuptorul!!!;daca nu vreti sa curatiti la sos din cuptor (ca mine!) lasati-l acoperit cu folie si ultimele 10 minute!)Adaptata de aici!





Ingredients
Filling:
3 tbsp oil
1 medium onion, chopped
1 medium Savoy cabbage, chopped finely
675 g (1 1/2 lb) ground veal
380-400ml (2 1/2 cups) dry white wine
300 g (10 oz) Camembert, rind removed
1 tbsp fresh thyme leaves
100 g-120g (1 cup) bread crumbs
70 g (1/2 cup) Parmesan cheese, grated
2 eggs
salt & freshly ground pepper to taste

Pasta:
Olivieri-Fresh Pasta-Oven Ready(6sheets cut in half=12 fresh lasagne noodles, 16cm x 13 cm);to prepare follow the cooking instruction.

Sauce:
30 ml (2 tbsp) oil
1medium onion, chopped
2 garlic cloves, minced
250 ml (1 cup) dry white wine
796 ml (28 oz) canned Italian plum tomatoes, diced, drained
1-2 bay leaf salt & freshly ground pepper, to taste
375 ml (1 1/2 cups) 35% cream
90 g (3 oz) Camembert, diced
1 tbsp fresh thyme leaves
For the final assembly:
2 tbsp bread crumbs
3 tbspParmesan cheese, grated
fresh thyme leaves to taste

DirectionsFilling:
In a saucepan over medium heat, cook the onion and cabbage in the oil, until are soft for 5-8minutes. Add the ground veal and continue cooking over high heat until the meat is cooked through. Moisten with the white wine and reduce until the liquid is evaporated. Remove from heat and add the Camembert cheese, stirring until it is melted. Stir in the thyme, bread crumbs, Parmesan and eggs. Season with salt and pepper, mix well and set aside.

Rosée sauce:
In a saucepan over medium heat, soften the onion and garlic in the oil for 2 minutes. Add the white wine and reduce by half. Add the diced tomatoes, bay leaf, salt and pepper and cook over high heat for 5-6 minutes. Stir in the cream and continue cooking over very low heat for 10 minutes. Add the Camembert and thyme, stirring until the cheese is completely melted. Transfer the sauce to a blender or food processor and whir just until smooth (a food mill works well, too).
Assembly:
Preheat oven to 200°C / 400°F
Spread one-twelfth of the filling along the longer edge of each noodle, and roll up to make the cannelloni. Pour a little sauce in the bottom of a baking dish. Arrange the cannelloni in the dish (do not pack them too tightly). Cover with the rest of the sauce. Sprinkle with bread crumbs, Parmesan and thyme. Cover tightly with alu foil and bake for 20 minutes. Remove foil and bake another 10 minutes. (Attention: sprinkle with sauce al over your oven! If you don’t want to clean the oven (like I did’ it!) don’t remove the alu foil for the last 10 minute!)Adapted from here!







Pofta buna! Enjoy! Bon Appétit!




8 comments:

  1. ah,ce delicatese pe aici pe la tine...super arata!

    ReplyDelete
  2. Imi plac caneloni, dar cu varza nu i-am probat inca, trebuie sa-i incerc. Arata foarte bine.
    Week-end placut. Te pup.

    ReplyDelete
  3. @alison
    Multumesc!Ma bucur ca iti plac cum arata!
    Un weekend placut!Te pup!

    @Elisa
    E prima data cind ii prepar cu varza,dar sint tare buni!
    Si eu iti doresc un weekend placut!Te pup!

    ReplyDelete
  4. Foarte , foarte frumoasä Creatie.

    Compliment mare.

    Salutäri Jacob

    ReplyDelete
  5. @Jacob
    Multumesc!Frumoasa si foarte gustoasa!
    Iti doresc o zi buna!

    ReplyDelete
  6. Miam!!! C'est tout simplement alléchant;)xxx

    ReplyDelete
  7. Ce bine arata...si ce combinatii...e ceva de munca...dar merita,super...Ai un premiu la mine, Carmen...Weekend placut!!Te pup.

    ReplyDelete
  8. @~Lexibule~
    Ah, oui ils sont très bons ! Merci !XXX

    @danna`s blog
    Multumesc,pentru vizita si pentru premiu!Te pup!

    ReplyDelete

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