Este prato de canelones recheados com vitela é a definição de comida de conforto. Uma receita clássica que agrada a toda a família, perfeita para um almoço de domingo ou um jantar mais substancial. O recheio de vitela, suave e saboroso, combinado com o molho béchamel cremoso e o queijo gratinado, resulta numa refeição rica e inesquecível que aquece a alma.

Ingredientes (4 Pessoas)

  • 1 kg de carne de vitela picada
  • 1 fio de azeite
  • 100 ml de vinho branco
  • 1 cebola
  • 1 folha de louro
  • 4 colheres de sopa de pão ralado
  • 2 colheres de sopa de farinha
  • 10 colheres de sopa de polpa de tomate
  • sal
  • pimenta
  • noz-moscada
  • queijo ralado
  • orégãos
  • 16 canelones pré-cozidos
  • 1 embalagem de molho béchamel

Preparação

  1. Pré-cozinhe os canelones, deixando-os mergulhados 2 minutos em água a ferver.
  2. Leve um tacho ao lume com um fio de azeite, a cebola picada e deixe alourar 3 a 4 minutos.
  3. Junte a carne, tempere de sal, pimenta e noz-moscada, adicione a polpa de tomate e o vinho.
  4. Deixe cozinhar tapado, mexendo de vez em quando.
  5. Junte o pão ralado, prove e corrija temperos, se necessário.
  6. Recheie com o preparado da carne os canelones, coloque-os num tabuleiro untado.
  7. Deite o molho béchamel sobre os canelones, polvilhe com queijo ralado e orégãos.
  8. Leve a gratinar em forno pré-aquecido a 180º C, cerca de 35 minutos ou até verificar que está gratinado.

Here’s a classic comfort dish with a Portuguese touch, translated for your culinary pleasure.

Veal-Stuffed Cannelloni

A beloved classic with Italian origins, cannelloni has been warmly embraced in Portuguese kitchens, often appearing at family gatherings and Sunday lunches. This version, stuffed with delicately seasoned minced veal, is a testament to how a simple dish can be elevated into a hearty and satisfying meal. The veal provides a tender, flavourful filling that is simmered in a simple tomato and white wine sauce, creating a beautiful base for the creamy béchamel topping.

The key to a great cannelloni is the balance of flavours and textures. The richness of the veal and the creaminess of the béchamel are cut through by the slight acidity of the tomato, while the oregano adds a classic, aromatic Mediterranean touch. Using pre-cooked cannelloni tubes saves time without compromising on the final result, making this a very approachable dish for a weeknight dinner or for entertaining guests.

For a variation, you could add some finely chopped mushrooms or spinach to the veal filling for extra flavour and nutrients. While veal is traditional and offers a lighter taste, you could also make this with a mix of minced pork and beef. Serve the finished dish with a simple green salad dressed with a vinaigrette to provide a fresh counterpoint to the richness of the gratin.

Ingredients (Serves 4)

  • 1 kg minced veal
  • A drizzle of olive oil
  • 100ml white wine
  • 1 onion
  • 1 bay leaf
  • 4 tbsp breadcrumbs
  • 2 tbsp plain flour
  • 10 tbsp tomato passata (or purée)
  • Salt
  • Pepper
  • Nutmeg
  • Grated cheese (a firm melting cheese like Mozzarella or Emmental works well)
  • Dried oregano
  • 16 pre-cooked cannelloni tubes
  • 1 packet of béchamel sauce

Method

  1. If your cannelloni tubes require it, pre-cook them by submerging them in boiling water for 2 minutes, then drain and set aside.
  2. Heat a drizzle of olive oil in a large pan or pot over a medium heat. Add the finely chopped onion and the bay leaf and sauté for 3–4 minutes until softened and translucent.
  3. Add the minced veal to the pan, season with salt, pepper, and a grating of nutmeg. Add the tomato passata and the white wine.
  4. Stir everything together, cover the pan, and let it simmer gently, stirring occasionally, until the meat is cooked through.
  5. Stir in the breadcrumbs to help bind the mixture. Taste and adjust the seasoning if necessary. Remove the bay leaf.
  6. Once the filling has cooled slightly, use it to stuff the cannelloni tubes. Arrange the stuffed tubes in a single layer in a greased ovenproof dish.
  7. Pour the béchamel sauce evenly over the cannelloni. Sprinkle generously with grated cheese and a dusting of oregano.
  8. Bake in a pre-heated oven at 180°C (160°C Fan / Gas Mark 4) for about 35 minutes, or until the top is golden brown and bubbling.