00:00Hello my friends, how are you? Here at Rosita Cocina, we're going to prepare very easy cannelloni.
00:12To make them, very easy and delicious, we will need onion, leek, green onion, and paprika.
00:20everything finely chopped, we are going to add two tablespoons of garlic paste in some video
00:26We had already told you that garlic paste is oil, the oil you prefer, you blend it with
00:34some heads of garlic and that's it, you should have that sauce, that pasta ready to marinate whatever you want.
00:40Here we add oregano and thyme and put two bay leaves if you can't get fresh bay leaves.
00:49Well, it doesn't matter, add two dried bay leaves, that will still give this stew its flavor.
00:55We are doing this for the filling of the cannelloni, we add black pepper and salt to your taste.
01:03They taste the salt and add it according to the quantity that you are going to prepare and here
01:12We are cleaning these chard leaves very well, we completely remove the white stem and the
01:18We leave it as it is, just the green leaf, and soak it for five minutes in
01:24water with vinegar to remove the dirt, leave them very clean and we chop them in this way we do not
01:32Leave them in the water with the vinegar longer because they start to turn dark, so five minutes.
01:38is more than enough
01:45Ready now here we have 700 grams of ground beef, we are going to add it here to the stew, we are going to add all of this
01:56precook for the filling my friends I remind you that now we have Facebook and on Facebook we will be uploading
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02:20Please support us there on this social network. Follow us on Facebook. We've added the chard leaves here.
02:30And see how they diminish when they begin to wither in the heat, they diminish at first
02:36It seems like a lot, but then look at something else if you want to change the chard, it's better to use leaves.
02:44Spinach is also acceptable, that is, better said, according to your taste.
02:51Well, let's make the sauce. We have here 120 grams of cow's butter, two tablespoons of
03:00wheat flour and with a grater we grate a little bit of nutmeg which gives it a flavor
03:07special to the cheese sauce and we have milk here in total 800 grams but we add it little by little
03:14In the end we finally tell them how much milk we lost.
03:19Then we will melt the butter, add the two tablespoons of wheat, see the thickness well and
03:29Here we decided to add one more so in total it was three tablespoons of wheat flour
03:36We begin to add the milk little by little, we mix, do not stop mixing from this point on.
03:47The moment you start mixing the milk with the flour, you have to mix all the time.
03:54because it starts to thicken and starts to stick to the bottom of the pot
03:58so see that we add a small teaspoon a small teaspoon of salt because
04:05This sauce is made with cheese and the cheese we are going to add already has salt in it.
04:09always keep mixing constantly and see that it has already begun to thicken
04:16The sauce should not be too watery but it should not be too thick either, that is why I tell you that
04:24You add the milk depending on how you see the texture of the sauce.
04:29When the sauce begins to boil, add the cheese, 100 grams of coastal cheese, this cheese
04:38It is not completely salty, it is semi-salty, it is not completely hard, it is a chewy cheese with salt
04:48but not with much salt it is delicious, it is used for cheese sauces and here we add it to the meat
04:56Whatever you grab with your hand, twice as bread crumbs, that gives more body to the filling.
05:03It seems to squeeze better and now we are also going to add two tablespoons of cheese sauce.
05:14To make the cheese sauce we just prepared creamier, we mix it here and this filling is ready.
05:24Remember also that you can fill the cannelloni with whatever you want. Here we are making it with ground beef.
05:30But you can make it with good chicken with whatever you want to make it with.
05:35So we are going to prepare the refractory dishes here. At the bottom of the refractory dish we put a layer of cheese sauce.
05:44like a layer of cheese sauce and tomato paste
05:48and here we start to fill it, we are doing it by hand because the cannelloni, because it lends itself
05:59is that if you want to do it with a sleeve you can do it but the nozzle that the sleeve has
06:06It has to be large or leave it without a nozzle so that it doesn't get blocked by the meat.
06:12So doing it by hand isn't that time-consuming either.
06:17If it has its work but it is fast it is really done quickly
06:22So these cannelloni are ready to be filled and put in the oven.
06:29There are cannelloni that come to be precooked first, then filled and then put in the oven.
06:35No, these come ready-made, so that's why you see them like this, they are easy to fill.
06:41because they come hard
06:42Ready here we have the first refractory, let's fix this one
06:48The oven is currently preheating to 190 degrees.
06:57You must preheat it before putting the preparation in the oven.
07:02Ready here we use tomato paste and we also use paprika paste
07:07We are going to bathe the cannelloni in more cheese sauce, well bathed.
07:17and now a lot of cheese on top of this cheese when you turn on the grill
07:34from your oven to the end at the end well here they are going to go into the oven for more or less 30 to 35 minutes
07:42You know your oven, go ahead and add Parmesan cheese up here.
07:50This cheese is what will give it that golden color on top.
07:54when there are about 3 minutes left, about 5 minutes to be done, that is, to be completed in 30 or 35 minutes
08:03Depending on your oven, you turn off the oven or when it is ready, you see and say, well, that's it.
08:11pasta or cannelloni, turn off the oven and turn on the grill for about 3 or 4 minutes
08:17so that the cheese is golden brown as you see it here if the grill in your oven
08:23and see that result, that deliciousness, very easy to do.
08:29A portion of 3 cannelloni, I think, is enough for one person.
08:39So you can accompany it with whatever you want.
08:43We are presenting it to you today just like that because that is what the video is about.
08:48But you will have the rest of the accompaniment to the dish.
08:55But see how easy it is, they seem very elaborate and they are really too easy and very, very rich.
09:04Believe me, you can fill them with whatever you want.
09:08So if you liked this video, leave your comment here and please subscribe to our channel.
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09:35Thanks for watching us and we'll see you in another Rosita Cocina-style preparation.
09:42Thanks for watching us
09:45Thanks for watching us
09:49Thanks for watching us
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