Elaines Stuffed Canneloni With Port Wine Reduction
From chefelaine 16 years ago
- 90 minutes to make
- Serves 4
Lovely Cannelloni, stuffed with a home-made meat mixture, covered in tomato paste, salted fat-back bacon, and a sweet port wine reduction... baked to perfection and served alongside favorite veggies...
Ingredients
- 1 lb lean ground beef shopping list
- 4 oz sliced, salted fat-back bacon shopping list
- 1/2 cup oat bran cereal shopping list
- 2 eggs shopping list
- 1 green onion shopping list
- 1/4 dehydrated onion flakes shopping list
- 1 small can tomato paste shopping list
- pepper to taste shopping list
- 3 oz dry port wine shopping list
How to make it
- Mix the above ingredients well, including all but the salted fat-back, green onion, tomato paste and port wine
- Fry the fat-back in a skillet until crisp. RESERVE THE FAT!
- Remove the tip sealer from the bag for ease of meat flow
- Fill each piece of cannelloni and place in baking dish
- cover the cannelloni with a layer of tomato paste
- add a few pieces of the cooked fat-back on top
- cover with a layer of beef mixture
- add more cooked fat-back
- add pepper to taste
- Deglaze the pan the fat-back was cooked in:
- add the port wine
- scrape the bottom of the pan to loosen all bits
- reduce the liquid to about 1/2 its original volume
- pour this reduction over the contents of the baking dish
- Chop the green onion, and sprinkle over the dish
- Bake @ 30*F for 90 minutes, or until the meat is done and all juices run clear.
the ingredients
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add oat bran
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pastry bag
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stuffed cannelloni
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fatback
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tomato layer
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meat added
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The Rating
Reviewed by 12 people-
Another Classic
High 55555's
chef_irish
in Gainesville loved it
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Oh yes got to try this one got my high 55555 on this one. Great post.
Happy St. Patrick's Day
Queen
silverqueen
in Albany loved it
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Your picture not only show YOU made this, Chef, but that you love what you are doing.
I love your recipes, and this again receives a FIVE from me.
I might be an old Chef, but you have that definite flair.
I think you will go far, if yo...more
chefperiwinkle
in Scarboro loved it
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