Grandma’s meat cannelloni, a foolproof recipe, this time I made them with crepes instead of egg pasta.
I find them lighter and much tastier, maybe because my grandma always made them with crepes, while my grandpa always complained, saying they weren’t cannelloni.
I was little and I still remember every Sunday with the same conversation at the table, but after complaining, he ate them with gusto and said they turned out really well this time, even though he had said the same thing the previous Sunday!!
If you like cannelloni, here are some more fun ideas to prepare them, and then
let’s find out how to prepare grandma’s meat cannelloni right after the photo, as always!!
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Grandma’s meat cannelloni
- 12 crepes
- 10.5 oz ground beef
- 7 oz pork (ground)
- Half white onion
- 2 oz Parmigiano Reggiano DOP
- 6.5 oz scamorza (or provolone)
- 1 cup white wine
- 2 pinches salt
- 2 pinches pepper
- 2 tablespoons extra virgin olive oil
- 18 oz béchamel
Tools
- 1 Pan for crepes 7/8 inches
- 1 Baking Dish oven
- 1 Pan deep
How to prepare Grandma’s meat cannelloni
To prepare the Grandma’s meat cannelloni, first make the crepes, following my recipe.
Alternatively, you can make egg pasta or use pre-made dry cannelloni.
Now focus on the filling, sauté the finely chopped onion until transparent in a large pan, then add the beef and pork.
Mix to season and let brown for a few minutes, then deglaze with white wine, allowing it to evaporate well.
Season with salt and pepper and cook for 15 minutes, stirring frequently.
Meanwhile, prepare the béchamel and set aside.
When the meat has cooled, add the grated cheese and diced scamorza, mix well and add a few tablespoons of béchamel.
Preheat the oven to 428°F, then coat the base of a baking dish with béchamel.
Fill each crepe by spreading the meat filling over the entire surface, roll up the Grandma’s meat cannelloni, and place them closely in the pan.
Spread the remaining béchamel on top, a sprinkle of grated cheese, and some butter flakes.
Bake on the middle rack of the oven for at least 40 minutes, checking that they don’t get too brown on top.
If it happens, you can cover the dish with aluminum foil.
Once cooked, take Grandma’s meat cannelloni out of the oven, let them rest for 10 minutes before serving.
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Storage for Grandma’s meat cannelloni
Meat cannelloni can be stored in the refrigerator in an airtight container for 3 days.
You can freeze the cannelloni and then let them thaw at room temperature before heating them in the oven for 15 minutes at 302°F.
Variations
You can make them with freshly blanched egg pasta, left to dry on a cloth, then filled and rolled.
You can deglaze the meat with red wine.
If you prefer, you can use fresh mozzarella.
Other recipes
If you want to see other types of recipes you can go back to HOME.
