Easiest Way to Prepare Favorite Porcini and pecorino cannelloni

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Before you jump to Porcini and pecorino cannelloni recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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We hope you got insight from reading it, now let's go back to porcini and pecorino cannelloni recipe. To make porcini and pecorino cannelloni you need 10 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to prepare Porcini and pecorino cannelloni:

1. Take sheets of Fresh lasagne.
2. Get of Chopped onion, carrots and celery.
3. Prepare of Porcini mushrooms as much as you want.
4. Prepare of Lots of pecorino cheese.
5. You need of Bechamel (see my previous recipe).
6. Use to taste of Salt and pepper.
7. Provide of Sausage meat (optional, just for extra flavour).
8. Provide 200 ml of tomato passata.
9. Use 200 ml of stock.
10. Prepare of Olive oil.

Instructions to make Porcini and pecorino cannelloni:

1. Chop mushrooms ready. Fry onions, carrots and celery in a little oil. After a few mins, add mushrooms and sausage meat (if using) cook for about 10 mins on medium heat. Add salt and pepper.
2. Add stock and passata. Stir and simmer for about 45 mins. Turn on the oven to 180. Add a bit of sauce to each lasagne sheet one at a time. Top with pecorino, roll up and put in an oven tray. Finish lasagne sheets adding to tray. Add a little extra passata on top..
3. Add some pecorino. Add the bechamel and spread all over. Add more pecorino if you fancy it (I did!) Bake in the oven for about 30 mins ish until lovely and golden. Enjoy :).

To change things up this time a I stuffed beef rolls with my cannelloni filling and slow roasted them until tender. To make the béchamel, melt the butter over medium heat, and when foaming, add the flour and stir briskly with a whisk or spoon. Turn up the heat, add the stock, the porcini mushrooms and their water, and the tomato purée. The cheese and earthy porcini mushrooms marry together perfectly. #italian #mainmeal #pasta Miss Fluffy's Cooking. It comes from the mountains here in Italy and believe me, it is warm, delicious and.

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