Veal Cannelloni Recipe Canada

Meat Cannelloni with Creamy Tomato Béchamel

WEBSep 12, 2019 · Heat a large skillet to a medium heat. Add 1 tablespoon butter to the pan along with onion, celery, carrot, garlic, and 1/4 …

1. Add 2 3/4 cup flour and 1/2 teaspoon salt to a food processor. Pulse a few times. Add eggs and water to a liquid measuring cup. Whisk to combine. While pulsing the flour, slowly add the egg mixture through the feeding tube. Continue to pulse until the dough forms into a ball. If the dough does not form a ball, add water a teaspoon at a time until it does.
2. Leave the mixer on for 2-3 minutes with the dough in it. This will help knead it. Remove the ball, lightly dust with flour and knead for another 2-3 minutes. Wrap in plastic wrap and let the dough rest for 30 minutes at room temeparature.
3. While the dough rests, make the filling, bechamel, and red sauce. Heat a large skillet to a medium heat. Add 1 tablespoon butter to the pan along with onion, celery, carrot, garlic, and 1/4 teaspoon salt. Cook the veggies for 3-4 minutes until softened. Add ground veal, pork, and chicken and 1 1/2 teaspoons salt. Use a wooden spoon to break up the meat while it cooks. You don't want it to brown, you just want it be cooked through. Continue to break up the meat with the spoon.
4. Once the meat has cooked, add 1 tablespoon tomato paste to the mixture along with 1/4 teaspoon nutmeg and 1/8 tsp cinnamon. Cook another 1-2 minutes. Transfer mixture to the food processor. Pulse until mixture is very finely ground, it should take about 4-5 pulses. Season the mixture to taste with salt and pepper. Pulse once more time to blend.

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