barilla
@barilla • 160,800 subscribers
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Chilly evenings are here and we're in the mood for Cannelloni 😋 #PastaTok #SeasonalFood #Pasta #Barilla #Recipe #Cannelloni
barilla7,000,000 просмотров • 4 лет назад
In the mood for super rich and nice and creamy? Try this cannelloni stuffed with spinach and ragu! 👨🍳 Ingredients (serves 4): 12 Barilla oven-ready egg cannelloni 80g unsalted butter, cut into pieces For the filling 250g ground beef 200g cooked spinach 60ml dry white wine 40ml extra-virgin olive oil 40g onion 30g carrot 20g celery 120g grated Parmigiano Reggiano cheese 1 large egg Grated nutmeg to taste Salt and pepper to taste For the béchamel 500ml (2 cups) milk 25g unsalted butter 20g (2 tbsp) all-purpose flour Grated nutmeg to taste Salt to taste Method: 1. For the filling, chop the onion, carrot, and celery. Heat the oil in a skillet over medium heat and sauté the vegetables until lightly browned. Add the ground beef and brown. Add the white wine, raise the heat to high, and cook until wine is completely evaporated. Add the spinach, season with a pinch of salt and a dash of pepper, and continue cooking the mixture over medium heat for 15 to 20 minutes. Remove from heat and let the mixture cool to room temperature. Transfer to a food processor and pulse mixture. Add the egg, half of the grated Parmigiano Reggiano, and a pinch of nutmeg and pulse until thoroughly combined. 2. For the béchamel, melt the butter in a heavy-bottomed pan. To make a roux, add the flour and whisk butter and flour together for 3 to 4 minutes over low heat, until smooth. Heat the milk in a separate pan, then add to the roux, pouring it in a slow stream. Adjust the salt, season with a bit of nutmeg, and continue cooking, whisking constantly to avoid the formation of lumps, until the sauce is thick and creamy. If the béchamel is too thick, add a bit of milk. If it is too thin, let it cook for a few additional minutes. 3. Heat the oven to 375°F (190°C). Use a pastry bag to fill the cannelloni. Butter a 9-by-13-inch baking dish and arrange the filled cannelloni evenly in pan. Finish with a uniform layer of béchamel, dusting it with the remaining cheese, and dotting the top with the pieces of butter. Bake the cannelloni for 15 to 20 minutes, until lightly browned. Remove them from the oven and let them rest for several minutes before serving. #Barilla #ASignOfLove
barilla2,000,000 просмотров • 3 лет назад
On the menu tonight: the ultimate veggie delight! This mouthwatering pasta dish with the freshest vegetables and creamy ricotta is always a crowd pleaser! 🌿🍅 Ingredients (serves 4): 320g Barilla Penne Rigate 400g Barilla Ricotta Sauce 1 aubergine, roughly chopped 1 courgette, thickly sliced 1 red onion, cut into wedges 200g cherry tomatoes 1 tbsp fresh thyme leaves sea salt and freshly ground black pepper 2 tbsp extra virgin olive oil 125g ricotta cheese 2 tbsp basil Method: 1. Preheat the oven to 210°C. 2. Bring a pot of salted water to a boil and cook the penne according to package instructions. 3. Drain and reserve 150ml of the cooking water. 4. Toss the aubergines, courgettes, red onion and cherry tomatoes with the thyme, salt, black pepper and extra virgin olive oil. 5. Roast in the oven for 20 minutes until just browned and tender. 6. Heat a skillet until hot, add the ricotta sauce and roasted vegetables. 7. Add the Penne and toss until coated, adding the pasta water little by little and cooking for 1 minute to get a creamy sauce. 8. Stir in the ricotta and serve topped with the basil. #ASignOfLove #Barilla #Pasta
barilla20,800 просмотров • 2 лет назад
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