Umbrian Cannelloni Recipe

Umbrian Cannelloni Recipe

This dish is typical of regions with varied culinary tradition, such as Tuscany and Umbria, it can be seasoned and stuffed with a variety of fillings depending on the area.


Pasta 16 cannelloni

Beef 150 g minced lean veal

Beef minced beef 150 g

Butter 60 g

Parmigiano Reggiano 150 g

Onions 1

Pepper black – to taste.

Oil q.b.

Bechamel 1 liter


First, put a saucepan of water, bring to a boil, add salt and cook the cannelloni making sure to leave them al dente.

Drain and let cool on a clean but wet, so as to stop the cooking and at the same time keep the tooth.

At this point, devote yourselves to prepare the stuffing:

Prepare the sauce by following our recipe.

Fry the finely chopped onion, butter and a dash of olive oil, and let us together even browning the meat.

A rosolatura remove the meat from the heat and add half of the sauce you prepared earlier, pepper and 100 grams of grated cheese.

With the preparation you got, fill the cannelloni and arrange side by side in a buttered baking dish that you will have for good.

Pour over the remaining sauce, sprinkle with the remaining cheese and bake at 180 degrees until cannelloni will be formed on the surface of a light golden crust.

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