Canelones Puertorriquenos a mi Estilo (Puerto Rican Cannelloni mine Style)
Servings 6
Ingredients:
SAUCE: 2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, peeled and finely chopped
1 medium Italian frying pepper, seeded and finely chopped
6 tablespoons tomato paste
4 cups tomato sauce
1 28-ounced can whole tomatoes, roughly chopped, with liquid
5 cups water
1 tablespoon salt
1/2 teaspoon sugar
1/2 teaspoon Adobo
BEEF PICADILLO STUFFING:
3 pounds ground beef
1 cup manzanilla olives, chopped
1-1/2 cups tomato paste
3/4 cup Basic Recaito
1/2 cup golden raisins
1 tablespoon salt
2 teaspoons black pepper
3 quarts water
1/4 cup olive oil
18 pieces cannelloni
2 cups shredded mozzarella cheese
Directions:
1 Heat the oil in a large pot. Saute the onion, garlic, and Italian pepper until soft. Add
the remaining sauce ingredints and bring to a boil. Reduce the heat to a simmer and
cook for 2 hours, stirring occasionally and adding water as needed. Set aside.
2 Brown the ground beef in a skillet over medium heat. Drain any excess fat. Add the
remaining stuffing ingredients and cook for 10 minutes. Set aside. In a big pot, bring
the water and olive oil to a boil. Add the cannelloni and cook for 5 minutes. Drain and
rinse in cold water.
3 Preheat the oven to 375 F. Stuff each cannelloni with 4 tablespoons of beef picadillo.
Arrange them in a shallow baking pan. Pour the sauce over the pasta, and sprinkle the
cheese on top. Bake for 30 to 45 minutes, or until the cheese is completely melted and
slightly browned.
Servings 6
Ingredients:
SAUCE: 2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, peeled and finely chopped
1 medium Italian frying pepper, seeded and finely chopped
6 tablespoons tomato paste
4 cups tomato sauce
1 28-ounced can whole tomatoes, roughly chopped, with liquid
5 cups water
1 tablespoon salt
1/2 teaspoon sugar
1/2 teaspoon Adobo
BEEF PICADILLO STUFFING:
3 pounds ground beef
1 cup manzanilla olives, chopped
1-1/2 cups tomato paste
3/4 cup Basic Recaito
1/2 cup golden raisins
1 tablespoon salt
2 teaspoons black pepper
3 quarts water
1/4 cup olive oil
18 pieces cannelloni
2 cups shredded mozzarella cheese
Directions:
1 Heat the oil in a large pot. Saute the onion, garlic, and Italian pepper until soft. Add
the remaining sauce ingredints and bring to a boil. Reduce the heat to a simmer and
cook for 2 hours, stirring occasionally and adding water as needed. Set aside.
2 Brown the ground beef in a skillet over medium heat. Drain any excess fat. Add the
remaining stuffing ingredients and cook for 10 minutes. Set aside. In a big pot, bring
the water and olive oil to a boil. Add the cannelloni and cook for 5 minutes. Drain and
rinse in cold water.
3 Preheat the oven to 375 F. Stuff each cannelloni with 4 tablespoons of beef picadillo.
Arrange them in a shallow baking pan. Pour the sauce over the pasta, and sprinkle the
cheese on top. Bake for 30 to 45 minutes, or until the cheese is completely melted and
slightly browned.
Puerto Rican Recipes
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