Cannelloni Isi Panggang (Baked Stuffed Cannelloni)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 250 gr Cannelloni, 40 gr Keju parmesan parut

• 15 Tomat cherry, Daun basil-hiasan

• 1 Keju mozzarella-iris2

Saus béchamel:

• 500 ml Susu, 200 ml Krim, 60 gr Keju parut

• 30 gr Terigu, 60 gr Mentega, 1 Daun salam

• 2 sm pasta Tomat, sejumput Pala bubuk

• Garam & Lada bubuk secukupnya

Isi:

• 600 gr Daging cincang sapi & babi*, 50 gr Keju parut

• 200 gr Bayam cincang beku, 2 sm Olive oil/Minyak

• 100 gr Jamur champignon-iris, 1 st Cabai bubuk

• 60 gr Bawang merah/bombay-cincang, Lada bubuk

• 2 sm pasta Tomat, 1 st Daun sage/basil kering

• 2 Telur-kocok, 2 Bawang putih-cincang, Garam

• 125 ml Wine putih *, sejumput Pala bubuk

Cara membuat

• Gunakan pasta Cannelloni yang tak perlu dimasak terlebih dahulu sebelumnya. Panaskan oven 180 °C. Keluarkan bayam & biarkan mencapai suhu ruang. Peras untuk mengeringkannya, sisihkan.

• Isi: Panaskan minyak di wajan besar dengan api sedang. Tumis jamur & bawang2 sampai layu. Beri daging, sage, cabai bubuk, pala, garam & lada. Masak & aduk hingga daging berubah warna. Aduk masuk tomat pasta, masak sampai daging kecokelatan. Tuangi wine, masak sampai cairan wine menguap. Cicipi rasa, tambah bumbu bila perlu. Angkat dari api, masukkan bayam, telur & keju parut, aduk rata & sisihkan.

• Saus béchamel: Lelehkan mentega di pan dng api sedang. Taburi terigu, aduk & masak 1 menit hingga halus tak bergerindil. Secara bertahap beri susu, krim, salam, pala & lada sambil diaduk rata dengan whisk. Masak hingga saus mulai mengental. Kecilkan api lalu beri tomat pasta. Masak sambil di aduk sesekali selama 5 menit. Buang daun salam. Tambahkan keju parut & garam secukupnya. Masak hingga keju leleh. Cicipi rasa lalu angkat dari api.

• Isikan daging dalam cannelloni dengan rapi. Susun cannelloni di loyang besar hanya selapis, susun sisanya di sisi sambungan bawahnya sehingga terbentuk jadi 2 baris secara memanjang. Tuang & ratakan saus di atas cannelloni. Tutup dng aluminium foil & letakkan loyang di rak tengah oven. Panggang 40 menit. Buka aluminium foil, beri irisan Mozzarella & tomat cherry di beberapa tempat lalu taburi parmesan parut di atasnya. Panggang lagi 5-10 menit sampai cokelat kekuningan. Keluarkan dari oven & diamkan selama 10 menit sebelum dihidangkan. Hias dengan daun basil.

• * Daging babi dapat diganti dengan ayam giling untuk versi halalnya. Wine juga tak harus digunakan bila tidak dikehendaki.

Ingredients

• 250 gr no pre-cooking Cannelloni tubes

• 1 Mozzarella-sliced, 15 Cherry tomatoes

• 40 gr grated Parmesan, Basil leaves-garnish

Béchamel sauce:

• 500 ml Milk, 60 gr grated Cheese, 1 Bay leaf

• 2 tbsp Tomato paste, pinch of ground Nutmeg

• 30 gr Flour, 60 gr Butter, 200 ml Cream

• enough Salt & ground Pepper

Stuffing:

• 600 gr ground Beef & Pork *, 2 Eggs-beaten

• 60 gr Shallots/Onion-chopped, ground Pepper

• 1 tsp Cayenne pepper, 1 tsp dried Sage/Basil

• 50 gr grated Cheese, 2 Garlic cloves-minced

• 125 ml White wine, a pinch of ground Nutmeg

• 100 gr Champignon-sliced, 2 tbsp Olive oil/Oil

• 2 tbsp Tomato paste, enough Salt

• 200 gr frozen chopped Spinach

Directions

• Preheat oven at 350 °F (180 °C). Thaw & squeeze the spinach to drain; set it aside.

• Stuffing: Heat oil in large skillet over medium heat. Put in champignon, garlic & onion; cook until the onion wilts. Add in ground meat, sage, cayenne pepper, nutmeg, salt & pepper. Cook & stir until the meat color has change. Stir in tomato paste; cook until the meat is evenly browned & crumbly. Pour in white wine; cook until the wine is evaporated. Taste to check the seasoning. Remove from the heat. Stir in spinach, egg & grated cheese. Combine it well & set it aside.

• Béchamel sauce: Melt butter in a saucepan over medium heat. Stir in flour & cook for 1 minute. Gradually whisk in milk, cream, bay leaf, nutmeg & pepper. Slowly bring it up to simmering point until the sauce starts to thicken. Turn the heat down to its lowest setting & add in tomato paste. Let the sauce simmer for ~ 5 minutes; stir sauce occasionally. Discard bay leaf. Add in grated cheese & salt; stir until the cheese melts. Taste to check the seasoning. Remove from the heat.

• Fill cannelloni with the meat neatly. Arrange them in single layer on a baking dish with the join underneath (what you should have is 2 rows neatly fitting together length-ways in the dish). Pour & spread the sauce over the cannelloni. Cover dish with aluminium foil & then place the dish on the center shelf of the oven. Bake it for 40 minutes. Open up the foil; scatter Mozzarella slices & cherry tomatoes here & there. Sprinkle with grated parmesan on top. Bake again un-cover for 5-10 minutes (until golden brown). Remove from the oven and let it settle for about 10 minutes before serving. Garnish with basil leaves.

• * You could substitute pork with ground chicken for a Halal version or if you don’t eat pork. You could also just exclude the wine if you want.

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