Veal Filled Cannelloni

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Veal Filled Cannelloni Ingredients

1 tb Olive oil	2 tb Plain flour
4 Rashers smoked bacon; diced	150 ml Chicken stock; (1/4 pint)
1 500 gram pac Veal mince;	16 Cannelloni tubes
1 Clove garlic; crushed	FOR THE SAUCE
125 g Button mushrooms; finely	25 g Butter; (1oz)
50 g Walnuts; chopped (2oz)	25 g Plain flour; (1oz)
2 tb Freshly chopped parsley	300 ml Milk; (1/2 pint)
Grated rind of 1 lemon	50 g Freshly grated parmesan
Salt and freshly ground

Instructions for Veal Filled Cannelloni

1. Preheat the oven to 200?C/400?F/Gas Mark 6. 2. Heat the oil in a large saucepan, fry the bacon until golden brown and crispy. Stir in the mince and garlic and fry for 5 minutes. 3. Add the mushrooms and fry for 1 minute then stir in the walnuts, parsley lemon rind and season to taste. 4. Stir in the flour and gently cook for 1 minute, gradually add the stock, and stir until blended. Remove from heat and allow to cool. 5. Fill each cannelloni tube with the veal mixture and place in a greased shallow ovenproof dish. 6. To make the sauce, melt the butter in a saucepan, stir in the flour and cook for 2 minutes. Remove from the heat and gradually stir in the milk until well blended. Bring gently to the boil, stirring continually until the sauce thickens. Stir in half of the parmesan cheese, season to taste. 7. Pour the sauce over the canneloni and sprinkle over the remaining parmesan cheese. Bake in the oven for 30 minutes. Converted by MC_Buster. NOTES : This traditonal Italian dish is well suited to Veal as a lower fat alternative to beef. Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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