Estes canelones de peru e cogumelos são uma versão mais leve e igualmente deliciosa do clássico italiano. O recheio suculento, combinado com um molho de tomate caseiro e queijo mozzarella derretido, resulta num prato reconfortante e perfeito para uma refeição em família.

Ingredientes

  • 250g de carne de perú (eu usei perna mas podem substituir por peito)
  • Alho francês em rodelas (parte branca)
  • 200g de cogumelos frescos
  • 3 c.s. de azeite
  • Sal e pimenta q.b.
  • 1/2 copo de vinho branco
  • 1/2 pimento vermelho
  • 1 Cebola
  • 2 dentes de alho picados
  • Salsa picada
  • Oregãos secos
  • 2 c.s. Azeite
  • 3 tomates maduros
  • Sal e Pimenta Q.B.
  • 1 c.s. Açúcar
  • 1 Queijo Mozzarella Fresco para Gratinar

Preparação

  1. Comece por adiantar o molho. Refogue a cebola e o alho, junte os tomates, a salsa picada e os oregãos e deixe apurar uns minutos. Tempere de sal e pimenta e junte o açúcar. Triture com a varinha mágica e junte um pouquinho de água. Convém o molho ficar com alguma quantidade de água para ajudar a cozinhar a massa dos canelones. Para esta quantidade de molho adicionei 1/2 copo. desligue do lume e reserve.
  2. Numa frigideira prepare o recheio. Pique a carne de perú e frite-a no azeite. Quando estiver dourada junte o alho francês, os cogumelos e o pimento vermelho. Deixe apurar uns minutos.
  3. Tempere de sal e pimenta e junte o vinho branco. Deixe cozinhar uns 3 minutos. Retire do lume e deixe arrefecer antes de começar a rechear.
  4. Recheie os canelones e disponha-os numa assadeira ou prato de forno. Cubra-os com molho e tomate e polvilhe com pedacinhos de queijo mozzarella, vai ao forno (200ºC) durante 25 minutos.
  5. A meio da cozedura eu desligo a grelha superior. Depois deste período de tempo ainda os deixo uns 5 minutos dentro do forno antes de os retirar.
    Sirva com uma boa salada.

For a lighter, yet deeply satisfying take on a classic, here is the English version of this recipe.

Turkey and Mushroom Cannelloni

This recipe offers a wonderful, lighter twist on the classic Italian-American comfort dish, cannelloni. Instead of the traditional rich meat sauce, it uses lean turkey mince combined with earthy mushrooms and sweet red pepper, all simmered in white wine to create a flavourful and succulent filling. The fresh, homemade tomato sauce provides a vibrant and tangy base that beautifully complements the richness of the filling.

It’s a fantastic dish to prepare for a family meal or a casual dinner with friends. The process of stuffing the cannelloni shells and layering them with sauce and cheese is a satisfying one, and the result is a beautifully golden, bubbling bake that is sure to impress. While the recipe suggests using fresh mozzarella for a delicious, stringy topping, a generous sprinkle of Parmesan would also be a wonderful addition for a sharper, saltier flavour.

Ingredients

For the Filling:

  • 250g turkey meat (thigh meat was used, but breast can be substituted), minced
  • 1 leek (white part only), sliced
  • 200g fresh mushrooms, sliced
  • 3 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 1/2 cup white wine
  • 1/2 red bell pepper, finely chopped

For the Tomato Sauce:

  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • A handful of fresh parsley, chopped
  • Dried oregano
  • 2 tbsp olive oil
  • 3 ripe tomatoes, chopped
  • Salt and pepper to taste
  • 1 tbsp sugar

For Assembly:

  • Cannelloni tubes
  • 1 ball of fresh mozzarella cheese, torn into pieces

Method

  1. Start by making the tomato sauce. In a saucepan, sauté the onion and garlic in olive oil until softened. Add the chopped tomatoes, parsley, and a sprinkle of oregano and let it cook down for a few minutes. Season with salt, pepper, and the sugar. Use a hand blender to blitz the sauce until smooth, then add about 1/2 cup of water to thin it out slightly – this extra liquid will help the pasta cook in the oven. Set aside.
  2. Next, prepare the filling. Heat 3 tbsp of olive oil in a frying pan and fry the minced turkey until golden. Add the sliced leek, mushrooms, and red pepper and cook for a few more minutes until softened.
  3. Season with salt and pepper and pour in the white wine. Let it bubble away for about 3 minutes. Remove from the heat and allow the filling to cool slightly before you start stuffing the cannelloni.
  4. Preheat your oven to 200°C (400°F / Gas Mark 6).
  5. Stuff the cannelloni tubes with the turkey and mushroom filling and arrange them in a single layer in a baking dish.
  6. Pour the prepared tomato sauce over the cannelloni, ensuring they are well covered. Scatter the torn pieces of fresh mozzarella over the top.
  7. Bake for about 25 minutes. It’s a good idea to turn off the top grill element halfway through cooking to prevent the cheese from browning too quickly. Once the time is up, let the dish rest in the turned-off oven for another 5 minutes before removing.
  8. Serve hot with a fresh green salad.