Mixed cannelloni with cognac recipe
These mixed cannelloni with cognac belong to a group of special recipes to prepare for celebrations and special days, especially on Christmas holidays.
Once the filling is ready, making the cannelloni is very simple.
First follow the manufacturer's instructions for cooking the pasta sheets, roll the cannelloni, place them in an ovenproof dish, pour the béchamel sauce over them (see separate recipe in the robot's recipe booklet) and finally add the cheese for gratin. Our cannelloni are ready to bake, put them in the oven preheated to 200ºC, with heat up and down and leave them until they are golden brown on top.
Delicious mixed cannelloni with cognac. It is a time-consuming preparation, but once you have prepared them it will be worth it, the flavour is spectacular.
We mount the extraction accessory on our Küken robot.
Add 50ml of olive oil.
Heat the oil for 2 minutes at 120°C on speed 1.
Add 250g of veal, 300g of chicken breast and 250g of pork, all three types of meat cut into regular pieces. Season to taste with salt and pepper.
Bake 20 minutes at 120°C and speed 1.
Add 150g of onion, peeled and cut into large pieces, 150g of leek, cleaned and cut into thick slices, 150g of carrot, peeled and cut into thick slices, and season to taste.
Bake for 15 minutes at 120°C and speed 1.
Add 60g of pâté, 100ml of cognac and stir with a spatula.
Bake 20 minutes at 120°C and speed 1.
Transfer all the contents to a bowl, leave to cool and put it in the fridge for 2 hours so that it cools down and can be chopped better.
We replace the extraction accessory with the blade accessory.
Grind for 30 seconds at speed 5.
Remove the minced meat from inside the glass and we can now prepare our cannelloni in the traditional way (see tips).
Our mixed cannelloni with cognac are ready!
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Ingredients
Directions
We mount the extraction accessory on our Küken robot.
Add 50ml of olive oil.
Heat the oil for 2 minutes at 120°C on speed 1.
Add 250g of veal, 300g of chicken breast and 250g of pork, all three types of meat cut into regular pieces. Season to taste with salt and pepper.
Bake 20 minutes at 120°C and speed 1.
Add 150g of onion, peeled and cut into large pieces, 150g of leek, cleaned and cut into thick slices, 150g of carrot, peeled and cut into thick slices, and season to taste.
Bake for 15 minutes at 120°C and speed 1.
Add 60g of pâté, 100ml of cognac and stir with a spatula.
Bake 20 minutes at 120°C and speed 1.
Transfer all the contents to a bowl, leave to cool and put it in the fridge for 2 hours so that it cools down and can be chopped better.
We replace the extraction accessory with the blade accessory.
Grind for 30 seconds at speed 5.
Remove the minced meat from inside the glass and we can now prepare our cannelloni in the traditional way (see tips).
Quedan muy buen un poco secos yo los probe con vino de oporto y estan bien