A while ago I bought a package of cannelloni with the idea of preparing them one of these days. For some reason, laziness (or having made thousand recipes in the meantime) prevented me from getting to it.
A few days ago. My mother in law (One of my Masters in the kitchen, and mother of the “Sous chef”) was home and I took advantage of the fact that she had boiled some deliciously creamy pumpkins to use them for a pumpkin cream and the base for cannelloni.
The pumpkin cream is basically boiled pumpkin mixed in the blender with some milk and a bouillon cube. Prepare 2 cups.
- 1 package of cannelloni
- 1 package of ground meat.
- 1 big red onion.
- 1 spoonful of tomato paste
- 1 spoonful of garlic paste (or three cloves of mashed garlic)
- Oregano to taste.
- Paprika to taste.
- 1 leek bush.
- ½ red bell pepper.
- 1 bouillon cube.
- ½ bar of butter.
- Salt to taste.
- 2 cups of pumpkin cream
- 1 cup of milk cream.
Boil the cannelloni and leave them “al dente”. You want them to be firm to withstand the stuffing.
Prepare the ground meat by cooking it with the chopped onion, the tomato paste, oregano, paprika, leek, the cilantros, the paprika and the bouillon cube and salt. Set apart.
Grease the pyrex with butter and toss half cup of the pumpkin cream (we call it the “sous chef” pumpkin cream)
Stuff the cannelloni with the meat and place them in the pyrex. Toss the rest of the cream of milk and pumpkin cream. Put them in a preheated oven for about 15-20 minutes until they grate.
Allow to cool off and enjoy!
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