Cannelloncini with thick mushroom sauce
Pasta stuffed with creamy mushrooms and bechamel sauce, sprinkled with parmesan and baked in the oven. I have nothing more to say because if you could see me a smile would tell you everything! :-)
- Fry finely chopped onion and garlic in butter for a few minutes. Add the mushrooms and sauté. Add, tomato concentrate, red pepper, pepper, salt and pour over the wine.
- When everything is cooked for about 10 minutes, add flour. Mix everything well and then add the soup / water, thyme and nutmeg. And let it cook for one 30 minutes on low heat adding water if it starts to stick. Don’t add too much water as the goal is to make the sauce thicker and creamier. When it is almost done, add finely chopped parsley.
- Now turn the oven to 180 degrees. Make a bechamel sauce by frying the flour in butter until it changes color. Gently add the milk, stirring constantly with a whisk. Add salt and nutmeg. Bring to the boil, stirring constantly. When done, add the parmesan and set aside to cool.
- Cook cannelloni or some other pasta filling to be half cooked. Strain.
- First, cover the bowl in which you will bake the pasta with one part of the mushroom sauce (leave most of it for filling) to get a base of the sauce. Fill the cannelloni with mushrooms and béchamel. Arrange in a bowl as desired and lightly coat with the rest of the béchamel and mushroom sauce (if you have any left after filling).
- Sprinkle everything lightly with olive oil and sprinkle with a little parsley and a lot of parmesan :-) Bake for 15 minutes, and when it is done, leave it to cool for at least 10 minutes before serving.
Serve with a fresh green salad with chicory and, of course, with a glass of red wine.