Cannelloni under a cheese hat in the cocotte

Description

The idea of vertical cannelloni oversaw LaCosten's (huge thank you to her). Recipe adapted for a slow cooker and a little changed: since the dish turns out very hearty, it seemed to me that, for one portion will be enough ramekins. Also expressed a preference for denser meat minced meat as the vegetable filling in the vertical tubes strove to descend.

Ingredients

Cannelloni

15 шт
Minced meat

150 г
Onion

1 шт
Carrots

1 шт
Garlic

3 зуб.
Vegetable oil

2 ст. л.
Butter

30 кг
Flour

1 ст. л.
Dutch cheese

100 г
Tomatoes in own juice

360 мл
Cream

150 мл
Salt
Spices

Cooking

Ingredients.

Carrots grate on a coarse grater, onion finely crumble.

Fry the onion with the carrots in a small amount of vegetable oil.

Add in the fried tomatoes in their own juice.

Tomatoes to crush, a little put out.

Approximately one tablespoon of toasted coconut to put on the bottom of each ramekins.

Put on vegetable cannelloni substrate vertically (I fit 5 pieces in each grill).

Garlic finely chop.

Add along with the minced vegetables to the remains of frying. Slightly season with salt. If desired, add other spices.

A little more hold with vegetables on the fire, but not to fry (meat should remain rare).

Gently lay the prepared meat and vegetable stuffing inside cannelloni (I was helping myself to narrow coffee spoon), trying tightly trombate stuffing.

The space between the cannelloni filled with tomato juice (you can crush the tomatoes).

Set the bowl in the slow cooker cocotte, mode "Control": 160°C, 30 minutes (if no Multipower, on the "Baking" 40 minutes or in the oven with the same settings).