The traditional way to eat cannelloni pasta is stuffing it with cream cheese, but I made it with minced meat instead. Not even with the pasta, leek instead. It turned out great, so I’ll share how to make it with you.
Leek CannelloniRecipe by AKO's CookBook
300g minced meat
2 tbsp all purpose flour
shredded cheese as mush as you want 🙂
Potatoes, tomatoes and avocado.. You can just use your favorite veggies here
- Cut the leek into 5cm long and take the inside. Making a slit makes it easier. We’ll use the outside parts later. Meanwhile, chop the insides of leek into dices and mix it with minced meat. Add salt, black pepper, 2 tsp of soy sauce(or mustard, oyster sauce.. even hot sauce works too).
- Stuff the outsides of leek with the meat. When done, stir fry in a pan till it’s lightly browned. If you use potatoes, add the m here and steam it for 5 minutes.
- In a different pot, make bechamel sauce. Melt butter first, then add all purpose flour and mix it well. Add milk gradually and mix it well each time. When becomes saucy, adjust the seasoning with salt and pepper.
- Preheat the oven at 180°C. Place the leeks in a oven plate, then place other veggies. Cover it with bechamel sauce(it doesn’t have to cover over all), then put cheese and panko. Sprinkle some black pepper and bake it for 15-20 minutes.
- Bon Appetit 🙂