members recipes

This is a recipe that I have always been proud, because behind it lies a little history regarding my trip to Italy a few years ago. I first tried Cannelloni in a small resort near the town of Lido di Jaso in Italy, and I immediately fell in love with them. Infatuated with Italian food, I ran into the kitchen and asked the chef for the recipe. This is a original recipe with a little my touch (and guess what - the bigest vegetarian I know tried it!)

Ingredients
8 pieces of Cannelloni pasta
200 g minced meat (mix)
250 g tomato sauce
50 g butter
1 onion
1 teaspoon fresh oregano leaves
8 slices Mozzarella cheese (or 100 g Gouda)
a pinch - two salt and pepper
olive oil

Method
Fry in olive oil chopped onions on small cubes, than add the minced meat.
Fry meat until it catches the color. Add salt, pepper, oregano, and about three tablespoons of tomato sauce. Set aside to cool slightly.
Fill the cannelloni with minced meat (do not squeeze meat too much, otherwise it would be too hard).
Baking dish brush with a little olive oil, cover the bottom with half the tomato sauce and arrange Cannelloni next to each other. It is extremely important that you not arranged Cannelloni one of top of other because the pasta will stick.
The rest of the tomato sauce, pour over the top of Cannelloni making sure that they are good cover, otherwise it will remain hard.
On tomato sauce arrange slices of mozzarella or grated Gouda and chopped butter leaves.
Bake in a pre-heated oven for about 30 minutes at 180°C.