You do this every couple of years.
Why?
Wouldn’t sharing a personal experience be better?
You come across like you’re posting via your eyelids sometimes.
This must be the fifth fkin canolli thread I’ve read from this motherfucker.
Cannoli Cannoli Cannoli…whaat’s the big fuckin deal with the fkin Canolli?
Last edited by cyrille; 24-07-2022 at 10:27 PM.
'That's the nature of progress, isn' t it. It always goes on longer than it's needed'. - JCC
^ Judging by the photo, it is about cannoli, plural of cannolo.
Last edited by Troy; 25-07-2022 at 01:16 AM.
Cyrilloni. [n]
Plural of cyrillono.
Here's my recipe that I'm going to experiment with this week..
Ingredients
1kg lean minced beef
1 tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, crushed
2 x 660g jars passata with basil
large pinch caster sugar
400g dried cannelloni tubes
For the topping
50g butter
50g plain flour
600ml whole milk
140g soft cheese with garlic and herbs
140g parmesan, grated
Method
STEP 1
For the filling, dry-fry the beef in a non-stick pan on a medium-high heat, breaking up with a wooden spoon until browned – about 10 mins. Remove and set aside. Add the oil and cook the onion for 5 mins, until soft. Add the garlic for 1 min more, then tip in the beef and 1½ jars of the passata sauce and the sugar. Simmer for 20 mins while you make the white sauce.
STEP 2
Heat the butter in a small pan. When foaming, stir in the flour for 1 min. Add the milk gradually, stirring all the time to achieve a lump-free sauce, then bubble for 2 mins while stirring. Remove from the heat and stir in the soft cheese with seasoning until dissolved. Set aside, covered with cling film to stop a skin forming.
STEP 3
To assemble, pour the remaining tomato sauce into the base of 2-3 large baking dishes or 12 individual ovenproof dishes or foil containers. Spoon the beef into the cannelloni tubes using a teaspoon and lay on top of the sauce. Pour on the white sauce, then sprinkle with Parmesan. If freezing, allow to cool, then freeze wrapped well in cling film. To eat straight away, heat oven to 200C/180C fan/gas 6 and cook for 40-45 mins until the pasta is tender and topping golden. Defrost frozen cannelloni thoroughly, then cook as above for 50 mins-55 mins (or see tip).
RECIPE TIPS
COOK FROM FROZEN
Cover with foil and cook at 180C/160C fan/gas 4 for 1 hr 15 mins (at this stage it should be defrosted). Then remove foil, increase oven to 200C/180C fan/gas 6 and cook for 30 mins more until piping hot. If you froze single portions, check 15 mins before the end of each stage – they may cook quicker.
Can't beat a decent cannelloni!
Shalom
Good luck with the recipie. I reckon you could just bung it all into the airfryer for 25 minutes.
Hey Joe,
Cannoli, Cannoli (Italian: [kanˈnɔːli]; Sicilian: cannola [kanˈnɔːla]) are Italian pastries consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta—a staple of Sicilian cuisine.[1][2] They range in size from 9 to 20 centimetres (3+1⁄2 to 8 in). In mainland Italy, they are commonly known as cannoli siciliani (Sicilian cannoli)
Cannelloni ..
Cannelloni (pronounced [kannelˈloːni]; Italian for "large reeds") are a cylindrical type of lasagna generally served baked with a filling and covered by a sauce in Italian cuisine.[1] Popular stuffings include spinach and ricotta or minced beef. The shells are then typically covered with tomato sauce.
One is a dessert as TC posted up. You posted up a totally different dish, which is a pasta dish.
Use Wiki as the source.
Great boxer IMO.
What does this have to do with desserts?
The oil is good too.
Cannollo is a defender for Manchester City.
Paolo Di Cannolo's goal was voted best PL goal in its first 20 years.
Beauty.
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