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Filling:
⅓ cup olive oil
1 whole bulb garlic, minced
½ cup big onion, chopped
500 g minced beef/chicken
6 chicken livers, soaked in water and 2
teaspoons for 15 minutes, cleaned and minced
1 cup ham, diced
2 eggs, lightly beaten
Spinach, thinly cut and blanched
Cannelloni wrappers or 40 pieces wanton
skins
250 g cheese, grated
Seasoning:
2 teaspoons salt
1 teaspoon pepper
1 teaspoon Italian mixed herbs (dried)
White Sauce for spreading:
½ bar butter
½ cup flour
2 cups evaporated milk
2 cups fresh milk
1 cup dairy whipping cream
1 cube chicken or beef stock
Salsa Espanol (Spanish tomato
relish):
¼ cup olive oil
½ cup big onion, chopped
1 red capsicum, diced
½ kg tomatoes, diced
1 whole bulb garlic, smashed
1½ cup water
Seasoning:-
¼ cup red wine
2 tablespoons sugar
½ teaspoon salt
¼ teaspoon pepper
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Method:
In a frying pan, heat olive oil over low
heat. Fry garlic and onions for 10 minutes. Add in minced
meat, chicken livers and ham. Stir-fry for 10 minutes. Add
in seasoning, blanched spinach, egg and stir-fry well. Turn off
the heat, remove contents and keep aside to cool. Place a
tablespoon of the cooled filling onto a cannelloni or wanton skin
wrapper. Roll it up tightly. In an ovenproof dish or
baking tray, pour in a layer of white sauce and grated cheese.
Lay the cannelloni pieces on top followed by a layer of cheese slices,
salsa espanol, white sauce, wanton rolls, white sauce, salsa espanol
and cheese. Bake in the preheated oven for
30 to 40 minutes.
White Sauce Spreading:
Heat butter, add in chicken or beef
cube. Stir-fry before sprinkling in the flour. Stir
evenly. Pour in evaporated milk and fresh milk. Keep on
stirring before adding in whipping cream. When it comes to a
boil, turn off the heat.
Salsa Espanol:
Heat up olive oil and sauté big onion,
red capsicums for 2 minutes. Add in tomatoes and fry till it
softens, add in smashed garlic. Stir well. Add in
seasoning and simmer for 15 minutes. Pour into a blender and
blend till a paste is obtained.
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