{"id":7270,"date":"2020-06-25T09:01:01","date_gmt":"2020-06-25T09:01:01","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&p=7270"},"modified":"2020-06-25T09:01:01","modified_gmt":"2020-06-25T09:01:01","slug":"mit-fleisch-gefuellte-cannelloni-mit-nativem-olivenoel-extra-colline-di-romagna-dop","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/de\/ricette\/mit-fleisch-gefuellte-cannelloni-mit-nativem-olivenoel-extra-colline-di-romagna-dop\/","title":{"rendered":"Mit Fleisch gef\u00fcllte Cannelloni mit nativem Oliven\u00f6l extra Colline di Romagna DOP"},"content":{"rendered":"

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Zutaten:
\n16 Cannelloni-R\u00f6hren
\n250 g Tomatenp\u00fcree
\n20 g natives Oliven\u00f6l extra Colline di Romagna DOP
\nSalz n. B.
\nSchwarzer Pfeffer n. B.
\n200 g italienische Salsiccia (rohe Schweinehackwurst)
\n300 g Rinderhackfleisch
\n2 mittelgro\u00dfe Eier
\n115 g geriebener Parmigiano Reggiano DOP
\n80 g Zwiebeln
\n60 g Stangensellerie
\n80 g Karotten
\n20 g Rotwein<\/p>\n<\/div>

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Zubereitung:
\nZuerst die Sauce zubereiten: das native Oliven\u00f6l extra Colline di Romagna DOP zusammen mit dem Knoblauch in eine Pfanne geben, diesen anbraten und dann das Tomatenp\u00fcree hinzuf\u00fcgen. Zugedeckt bei m\u00e4\u00dfiger Hitze unter gelegentlichem Umr\u00fchren etwa 30 Minuten kochen lassen.
\nDann die Bechamelsauce zubereiten, mit Klarsichtfolie abdecken und beiseite stellen.
\nAl n\u00e4chstes die F\u00fcllung zubereiten: Sellerie, Karotte, Zwiebel fein hacken und in einer Pfanne mit etwas nativem Oliven\u00f6l extra Colline di Romagna DOP anbraten. Dann das Hackfleisch und die zerbr\u00f6ckelte, aus der Haut gel\u00f6ste Schweinehackwurst dazugeben und unter h\u00e4ufigem R\u00fchren anbraten. Salzen, pfeffern und mit dem Rotwein abl\u00f6schen. Weitere 10 Minuten kochen und dann abk\u00fchlen lassen.
\nWenn das Fleisch kalt ist, die Eier daruntermischen und die Cannelloni mit dieser Masse f\u00fcllen.
\nEtwas Bechamelsauce auf dem Boden einer Backform verteilen und die Cannelloni nebeneinander hineinlegen. Mit der Tomatensauce und der restlichen Bechamelsauce bedecken und mit geriebenem Parmesan bestreuen.
\n15 Minuten im auf 180\u00b0 vorgeheizten Ofen backen und in den letzten 3 Minuten den Grill einschalten.
\nHei\u00df aus dem Ofen servieren.<\/p>\n<\/div>

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