astrolab
VIP Member (Resident chef)
Eggplant canneloni beer are an inviting first dish of pasta stuffed rolled from a delicate ricotta cream, diced Eggplant and sausage blended with beer. These flavors together were married very well between them: the result is a pasta that resembles the taste of the classic parmigiana. Once you fill the cannelloni stuffed with white sauce and tomato sauce and bake it.
Ingredients for make 12 pasta rolls
300 gr Flour
salt
3 large eggs
Ingredients For the white sauce ( béchamel )
Butter 40 gr
Flour 40 gr
fresh whole Milk 500 ml
nutmeg to taste
Salt
Ingredients For the filling
1 clove Garlic
1 bunch Basil
White Beer Classic 100 ml
fresh Eggplant 500 gr
Extra virgin olive oil 10 tablespoons
grated Parmesan cheese 100 gr
Tomato Sauce 300 gr
1 Fresh spring onion
Ricotta cheese salted 4 tablespoons
salt
Sausage 200 g
Method
To prepare Eggplant cannelloni beer ,started to prepare fresh egg pasta.( mix well all together flour, salt, eggs, until the composite became like a soft but not to much soft, large ball)
then start to cut in few pieces and if you got the pasta machine will be easy otherwise you have to make large strips, and roll them each one to obtain 12 pasta rolls after cooked in a hot water.
Alternatively, you can use ready-made 12 cannelloni.
Passed to filling: Peel and chop the onion and let it wither with 2 Tablespoons extra virgin olive oil , add the sausage that you will be shelling with a wooden spoon, let it Brown, then faded with the beer and let cool.
Prepare the tomato sauce in a saucepan ,2 tablespoons oil and garlic, you do Brown; Add the tomato sauce, add salt and let stand for 10-15 minutes over a medium heat, then turn off the heat and add the Basil. Cut the Eggplant into small cubes and fry in 4-5 tablespoons extra virgin olive oil .
Drain the diced Eggplant on paper towels for kitchen and salt them.
Meanwhile, prepare the white sauce . (béchamel) You have to mix all the ingredients in a medium pot, and stir all the time until is ready( must be little bit tick )
Now put in a bowl the ricotta cheese, salt and pepper, chopped basil leaves , Eggplant in cubes (except 2 spoon of Aubergine, that will keep aside), sausage , Parmesan cheese and mix everything,
Then add 4 tablespoons of tomato sauce and continue to mix the ingredients until it becomes a thick cream that transferring into a sac-à-poche .
Warm in boiling salted water the cannelloni already made or the sheets of fresh egg pasta which you will roll them and fill them with the filling.
Place at the bottom of a baking dish a bit of bechamel and 4 tablespoons of oil , and then started to fill the cannelloni with the filling by holding the cannelloni vertically and closing the bottom with one hand and with the other squeezing the stuffing with the sac-à-poche . Place the cannelloni in pan one next to each other and cover them with a layer of remaining bechamel and another of the remaining tomato sauce . Sprinkle the surface with the Eggplant cubes and sprinkle with the ricotta cheese.
Bake the cannelloni in a preheated oven at 180 degrees for about 45 minutes . Once cooked remove from the oven and let them rest cannelloni 15 minutes before serving.
Ingredients for make 12 pasta rolls
300 gr Flour
salt
3 large eggs
Ingredients For the white sauce ( béchamel )
Butter 40 gr
Flour 40 gr
fresh whole Milk 500 ml
nutmeg to taste
Salt
Ingredients For the filling
1 clove Garlic
1 bunch Basil
White Beer Classic 100 ml
fresh Eggplant 500 gr
Extra virgin olive oil 10 tablespoons
grated Parmesan cheese 100 gr
Tomato Sauce 300 gr
1 Fresh spring onion
Ricotta cheese salted 4 tablespoons
salt
Sausage 200 g
Method
To prepare Eggplant cannelloni beer ,started to prepare fresh egg pasta.( mix well all together flour, salt, eggs, until the composite became like a soft but not to much soft, large ball)
then start to cut in few pieces and if you got the pasta machine will be easy otherwise you have to make large strips, and roll them each one to obtain 12 pasta rolls after cooked in a hot water.
Alternatively, you can use ready-made 12 cannelloni.
Passed to filling: Peel and chop the onion and let it wither with 2 Tablespoons extra virgin olive oil , add the sausage that you will be shelling with a wooden spoon, let it Brown, then faded with the beer and let cool.
Prepare the tomato sauce in a saucepan ,2 tablespoons oil and garlic, you do Brown; Add the tomato sauce, add salt and let stand for 10-15 minutes over a medium heat, then turn off the heat and add the Basil. Cut the Eggplant into small cubes and fry in 4-5 tablespoons extra virgin olive oil .
Drain the diced Eggplant on paper towels for kitchen and salt them.
Meanwhile, prepare the white sauce . (béchamel) You have to mix all the ingredients in a medium pot, and stir all the time until is ready( must be little bit tick )
Now put in a bowl the ricotta cheese, salt and pepper, chopped basil leaves , Eggplant in cubes (except 2 spoon of Aubergine, that will keep aside), sausage , Parmesan cheese and mix everything,
Then add 4 tablespoons of tomato sauce and continue to mix the ingredients until it becomes a thick cream that transferring into a sac-à-poche .
Warm in boiling salted water the cannelloni already made or the sheets of fresh egg pasta which you will roll them and fill them with the filling.
Place at the bottom of a baking dish a bit of bechamel and 4 tablespoons of oil , and then started to fill the cannelloni with the filling by holding the cannelloni vertically and closing the bottom with one hand and with the other squeezing the stuffing with the sac-à-poche . Place the cannelloni in pan one next to each other and cover them with a layer of remaining bechamel and another of the remaining tomato sauce . Sprinkle the surface with the Eggplant cubes and sprinkle with the ricotta cheese.
Bake the cannelloni in a preheated oven at 180 degrees for about 45 minutes . Once cooked remove from the oven and let them rest cannelloni 15 minutes before serving.
