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From the Chef
Vasilis Leonidou

Cannelloni stuffed con carne Greek beef and extra virgin olive oil of Agriniou variety

Recipe Vasilis Leonidou Cannelloni stuffed extra virgin olive oil

Ingredients for 1-2 pax

  • 1 pack of cannelloni

For the stuffing:

  • 500 gr olive calf minced meat

  • 1 finely chopped onion

  • 1 finely chopped garlic clove

  • 2 medium grated tomatoes

  • 1 grated carrot

  • 50 gr finely chopped celery

  • 1 medium grated zucchini

  • 20 gr tomato paste

  • 1½ glass of white wine

  • 1 bay leaf

  • 1 cinnamon stick

  • 4 tbsp extra virgin olive oil of Agriniou variety

  • Salt, pepper

For the tomato sauce:

  • 500 gr grated tomatoes

  • 1 finely chopped onion

  • 2 garlic cloves

  • ½ glass of white wine

  • 1 cinnamon stick

  • 1 bay leaf

  • 3 tbsp extra virgin olive oil of Agriniou variety

  • Salt, pepper

For the béchamel:

  • 50 gr flour

  • 1 lt. Greek milk

  • 1 egg

  • 150 gr grated gruyere

  • 4 tbsp extra virgin olive oil of Agriniou variety

  • Salt, pepper

Execution

In a saucepan or pan, sauté the minced meat over high heat until most of its liquids have evaporated. Add the onion and garlic and stir. Then add all the vegetables in order to give colour and flavour, the cinnamon stick, bay leaf and tomato paste and after a while add the wine and let it sizzle for 30-40’.

At the same time, prepare the tomato sauce by pouring in a low saucepan extra virgin olive oil, onion, garlic,a cinnamon stick and a bay leaf. When the onion is soft, quench it with the white wine and add the tomatoes when most of the liquids have evaporated and let it simmer.

Finish with the béchamel by making a roux with extra virgin olive oil and flour in a saucepan until it takes on a light brown colour and then gradually add the warm milk. Remove from the heat and add 50 gr of gruyere, pepper, salt and an egg.

Spread tomato sauce in a small pan and fill the cannelloni with the prepared minced meat. Place the cannelloni next to each other and when your pan is full, pour over the béchamel and the remaining 100 gr. of gruyere. Bake at 200o C for 25′ and serve on a plate by placing a little tomato sauce, the cannelloni on top and sprinkle with extra virgin olive oil of the Agriniou variety.

Cooking time: 90’

Products Suitable for this recipe:

Cannelloni stuffed con carne Greek beef and extra virgin olive oil of Agriniou variety

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