Recipe

Elaines Stuffed Canneloni With Port Wine Reduction Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 8 months, 3 weeks ago 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... Prep:20m Cook:90m Servings:4	Chefelaine
	easy delicious

the ingredients

add oat bran

pastry bag

stuffed cannelloni

fatback

tomato layer

meat added

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Fans

juels

kitchenwhi

colpotter

momo_55gra

thatsmysty

dagnabbit

quaziefly

chefperiwi

chef_irish

minitindel

silverquee

Ingredients

1 lb lean ground beef

4 oz sliced, salted fat-back bacon

1/2 cup oat bran cereal

2 eggs

1 green onion

1/4 dehydrated onion flakes

1 small can tomato paste

pepper to taste

3 oz dry port wine

Directions

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.

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Comments

chef_irish 8 months, 3 weeks ago said:
Another Classic
High 55555's

silverqueen 8 months, 3 weeks ago said:
Oh yes got to try this one got my high 55555 on this one. Great post.

Happy St. Patrick's Day

Queen

chefperiwinkle 8 months, 3 weeks ago said:
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 you have not already done so.
If you have not yet, you will.

Chef P

minitindel 8 months, 3 weeks ago said:
Wow this is wonderful elaine thank you

five

tink
love the pictures

momo_55grandma 8 months, 3 weeks ago said:
Wonderful recipe super taste yummy high5 thanks

juels 8 months, 2 weeks ago said:
This is just over the top, Elaine! Love the port sauce and the pictures look sooo tasty!

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