An Italian party dish, whose preparation is greatly simplified when both the béchamel sauce and the filling are practically self-preparing, thanks to our Chefbot’s ability to heat and stir for us. To get it right, all you need to do is choose the right type of meat – we need it to have a little fat to make it juicy – and play with evaporation so that the filling doesn’t become watery. If you want to prepare a vegetarian version, you can adapt the filling with our textured soya bolognese.
Productos con los que prepararla
Ingredients
For the béchamel sauce
- 45 g butter
- 1 tablespoon olive oil (15 ml)
- 60 g wheat flour
- 750 ml milk at room temperature
- Salt to taste
For the filling
- 1 medium onion (150 g)
- 2 cloves of garlic
- 400 g chopped or crushed tomatoes
- 1 medium carrot (70 g)
- 4 tablespoons of olive oil (60 g)
- 250 g minced veal (shank, rump, flank or flank steak)
- 250 g of minced pork (loin head)
- 1 sprig of celery (about 50 g)
- 2 tablespoons of tomato paste concentrate (60 g, optional)
- 4 tablespoons white wine (60 g)
- 80 g diced cured pancetta (bacon)
- salt to taste
- Freshly ground pepper
- fresh or dried oregano or basil (to taste)
In addition
- 9 lasagne pasta sheets (long ones or 18 cannelloni sheets)
- Grated Parmesan or Grana Padano cheese to taste for gratin
Instructions
For the béchamel sauce
- Place the whisk attachment in the mixing bowl. Add the 45 g of butter, the 15 ml of olive oil, program 1:30 minutes at 100ºC, speed 1 and close.
- Open the Chefbot and pour in the flour, being careful not to let it stick to the sides of the glass. Program 3 minutes at 100ºC, speed 2 and close.
- Add the 750 ml of milk and salt to taste. Program 8 minutes at 95ºC, speed 3 and close. Remove the béchamel sauce to a bowl, strain and set aside. Wash the Chefbot glass and dry it.
For the filling
- Put the blade attachment on the Chefbot and add the peeled and quartered onion, the peeled clove of garlic, the chopped celery stalk and the chopped carrot. Program 15 seconds on speed 6 and close the glass.
- Open the Chefbot and, with the help of the spatula, scrape down the remains stuck to the sides. Remove the blade accessory and insert the stirring attachment. Add the diced cured bacon, the 60 g of olive oil and a little salt and pepper; program 12 minutes at 120º, speed 1 and close the glass.
- Open the Chefbot glass and add the crushed tomato and, if desired, the tomato paste concentrate. Program 8 minutes at 100º, speed 1 and close the glass.
- Open the Chefbot glass and add the 60 ml of white wine (or pour it through the filler cap), taking care not to burn yourself. Program 4 minutes at 100º, speed 1 and close the glass, leaving the filler cap open to facilitate evaporation.
- Open the Chefbot glass and add the minced meat mixture, distributing it well and crumbling it with the help of the spatula. Program 12 minutes at 100º, speed 1 and close the glass, leaving the filler cap open to facilitate evaporation.
- Open the glass and, taking care not to burn yourself, separate the meat with the help of the spatula, taste and adjust the salt and pepper. Program 10 minutes at 100º, speed 1 and close the glass.
Assembly
- Meanwhile, if the lasagne or cannelloni sheets need to be cooked beforehand, cook them in plenty of salted water, stirring so that they do not stick together. Once ready, put them in a colander, cool them with plenty of water and place them on a clean, lint-free tea towel or kitchen towel.
- In a medium-sized baking dish, put a few spoonfuls of béchamel sauce to cover the base. Place 6 square cannelloni or 3 lasagne sheets on top. Cover with half of the filling and top with a few spoonfuls of béchamel sauce.
- Repeat the operation with the rest of the filling and a little more béchamel sauce, top with another layer of pasta and cover with the remaining béchamel sauce. Top with grated cheese to taste, and bake in a preheated oven at 200º for about 10 minutes or until the cheese is golden brown and appetizing.