Main dishes

Cannelloni served with mixed mushrooms and sausage

Total time required

60 mins preparation

Difficulty

Low

Ingredients | Serves 10

30 g

Cannelloni
450 g

Sausage meat
700 g

ROBO Misto Funghi Trifolati (Mixed Mushrooms sautéed in oil, garlic and parsley)
300 g

Parmesan cheese
10 g

Parsley
20 g

Celery
30 g

Carrots
30 g

Onions
25 g

Red wine
30 g

Extra virgin olive oil
a.r.

Salt and pepper
-----

To prepare the white base sauce:
1000 g

Milk
120 g

Butter
120 g

Flour
a.r.

Salt and pepper
-----

To prepare the béchamel sauce:
1000 g

Milk
60 g

Flour
60 g

Butter
a.r.

Salt and pepper

Preparation method

Blanch the cannelloni for 2 minutes in boiling salted water with a little extra virgin olive oil; drain and cool immediately in iced water.
In a frying pan, sauté the celery, carrots and onions and add the sausage; simmer with red wine until reduced. Then allow everything to cool.
Prepare the white base sauce just like a normal béchamel sauce. Add the sausage, half of the Mixed Sautéed Mushroom mix, the Parmesan cheese and the chopped parsley. Mix well and, if necessary, season with salt and pepper to taste.
Fill the cannelloni.
Spoon the béchamel sauce into an oven-proof dish, place the cannelloni on top and cover with the remaining béchamel sauce. Finish with the Mixed Sautéed Mushroom Mix, sprinkle with Parmesan cheese and drizzle with a little extra virgin olive oil.
Bake at 185 C ° for 8/10 minutes.

Prepared with ROBO products

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Robo 1938

Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY

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