AEG BP8314001M - Manual (Page 7)

Ingredients for the meat sauce:
• 100 g streaky bacon
• 1 onion
• 1 carrot
• 100 g celery
• 2 tablespoons olive oil
• 400 g mince (a mixture of beef and
pork)
• 100 ml meat stock
• 1 small tin tomatoes, chopped (about
400 g)
• oregano, thyme, salt and pepper
Ingredients for the Béchamel sauce:
• 75 g butter
• 50 g flour
• 500 ml milk
• salt, pepper and nutmeg
Put together with:
• 3 tablespoons butter
• 250 g green lasagne
• 50 g Parmesan cheese, grated
• 50 g Emmental cheese, grated
Method:
• Using a sharp knife cut the bacon from
the rind and gristle and cut into fine
dice. Peel the onion and carrot, clean
the celery, dice all vegetables finely.
Heat the oil in a casserole, sauté the
bacon and the diced vegetables while
stirring constantly to break up and de-
glaze with the meat stock. Season the
meat sauce with tomato purée, the
herbs, salt and pepper and simmer with
the lid on over a low heat for about 30
minutes. In the meantime prepare the
Béchamel sauce: Melt the butter in a
pan, add the flour and cook until gold-
en, stirring constantly. Gradually pour in
the milk, stirring constantly. Season the
sauce with salt, pepper and nutmeg
and simmer without a lid for about 10
minutes. Grease a large rectangular
ovenproof dish with 1 tablespoon of
butter. Layer alternately a layer of pasta
sheets, meat sauce, Béchamel sauce
and mixed cheese in the dish. The last
layer should be a layer of Béchamel
sauce sprinkled with cheese. Place the
rest of the butter in small knobs on the
top of the dish.
– Shelf position: 1
17 - CANNELLONI
Ingredients for the filling:
• 50 g onions, chopped
• 30 g butter
• 350 g leaf spinach, chopped
• 100 g crème fraîche
• 200 g fresh salmon, cubed
• 200 g Nile perch, cubed
• 150 g shrimps
• 150 g mussel meat
• salt, pepper
• 50 g Parmesan cheese, grated
• 150 g Emmental cheese, grated
Ingredients for the Béchamel sauce:
• 75 g butter
• 50 g flour
• 500 ml milk
• salt, pepper and nutmeg
Put together with:
• 1 packet cannelloni
• 50 g Parmesan cheese, grated
• 150 g Emmental cheese, grated
Method:
• Place chopped onions and butter in a
pan and cook gently until transparent.
Add chopped leaf spinach and briefly
cook gently. Add crème fraîche, mix
and then leave to cool. In the meantime
prepare the Béchamel sauce: Melt the
butter in a pan, add the flour and cook
until golden, stirring constantly. Gradu-
ally pour in the milk, stirring constantly.
Season the sauce with salt, pepper and
nutmeg and simmer without a lid for
about 10 minutes. Add salmon, perch,
shrimps, mussel meat, salt and pepper
to the cooled spinach and mix. Grease
a large rectangular ovenproof dish with
1 tablespoon of butter. Fill the cannel-
loni with the spinach mixture and place
in the baking dish. Place Béchamel
sauce between each row of cannelloni.
ENGLISH
7