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Cannelloni with En Elladi pork ragout and ricotta cheese

Juicy cannelloni pork ragout, En Elladi bacon, and ricotta cheese. An easy, tempting dish for your Sunday table.

ingredients

RAGOUT

250 g cannelloni
500 g En Elladi pork breast
50 g pork En Elladi bacon
60 g of olive oil
50 g carrot
100 g onion dried
50 g of celery
5 g of thyme
500 ml of vegetable broth
200 g fresh tomato
40 ml white wine

RICOTTA CHEESE

300 g of ricotta cheese
80 ml low fat milk
70 g Parmesan cheese
2 g salt
2 g pepper

product

En Elladi smoked bacon, slices

preparation time

difficulty

HARD

product

En Elladi smoked bacon, slices

meal type

MAIN COURSE

execution

Ragout
Cut the meat in 1cm blocks. Pour some olive oil into a pot and start brewing the meat. When the meat has the desired color, add the chopped onion, the celery, the bacon, the rosemary and steam for at least 5 minutes. Quench with wine, add some fresh tomato and the vegetable broth. Cover the pot and cook in slow heat for 45 more minutes. The meat is ready. If you like, you might glaze your sauce. Fill the cannelloni with the meat you prepared.

Ricotta cheese
In a mixer, add the ricotta with the milk and mix for 1 minute. Then add the spices along with 20gr of parmesan.

Food combination
In a tray, bed the sauce made during the cooking process, then the cannelloni side by side. Pour the ricotta cream and spread some parmesan on the top. Bake for 35 minutes in 170ºc.

Tip: Let the food rest for 30 minutes before serving.