RECIPES WITH YOGHURT
Cannelloni with yogurt béchamel sauce
INGREDIENTS (for a 33×20 cm baking pan)
24 cannelloni
80 ml olive oil
500 g mixed minced meat (beef + pork)
1 onion, finely chopped
600 g canned tomato
4 tsp parsley
200 g grated gruyere cheese
1 egg, beaten
salt and freshly ground pepper
For the béchamel:
600 g STAMOU Plousio yoghurt with 10% fat
4 egg yolks
salt and freshly ground pepper
METHOD
- Heat olive oil and sauté the minced meat and onion for 5-6 minutes.
- Add half of the canned tomatoes, salt and pepper, and simmer for 10 minutes.
- Remove from heat and when slightly cooled, add half the gruyere cheese, the beaten egg and half of the parsley.
- Fill the cannelloni using a small spoon.
- Simmer the remaining canned tomatoes for 4–5 minutes, season with salt and pepper and add the remaining parsley.
- Pour half of the tomato sauce into a baking tin or oven-proof dish, lay the cannelloni on top and add the remaining sauce.
- Beat the eggs and incorporate them into the yoghurt, season with salt and pepper and pour over the cannelloni.
- Sprinkle with the remaining gruyere cheese and bake for about 30 minutes at 180°C (without fan).
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