Low Fat Wild Mushrooms And Veal Cannelloni Recipes

THREE MEAT CANNELLONI BAKE

Steps:

• Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.
• Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
• Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
• Combine the tomato sauce and cream, set aside.
• Cut the pasta sheets crosswise into 5 inch lengths. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.
• Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to a well buttered gratin dish. Repeat with the remaining noodles and filling, arranging in single layer. Ladle the tomato sauce over the cannelloni, and sprinkle with the remaining Parmesan cheese.
• Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.

LOW FAT WILD MUSHROOMS AND VEAL CANNELLONI

Steps:

• Cook the cannellonis according to the usual method and put aside.
• Heat up the shallots and the garlic in margarine.
• Add the lean minced veal and cook until it loses its pink color.
• Salt, pepper and let simmer for 10 minutes.
• Add the ricotta, parmesan and fine herbs.
• Stuff the cannellonis.
• For the Wild Mushroom Bechamel.
• In a pan saute the mushrooms in margarine and put aside.
• Melt margarine in a pot and add the flour until there is a homogenous consistency.
• Add the milk with the aid of a wisk and mix until it thickens.
• Add the veal stock, the mushrooms, salt and pepper to taste. Put aside.
• Put some mushroom bechamel on a 9 x 13 inch (3L) tray.
• Place the stuffed cannellonis on the tray.
• Pour the rest of the sauce on top and add American cheese. Brown the cheese in the oven.
• Serve with your favorite vegetables.

LOW FAT VEAL, BACON AND MUSHROOMS IN RED WINE

Steps:

• Preheat oven 200C/400F; DEFINATELY cook bacon this way for ease! I used rindless bacon on lined tray with parchement paper/baking paper; http://www.recipezaar.com/208501.
• Lightly spray fry pan and saute finely diced red onions for 5 minutes; ADD diced mushrooms until cooked; PLACE in oven casserole dish.
• Pound veal steaks thin and lightly saute them in frypan.
• NOTE: I cut veal steaks into three pieces for ease; also cooked for 1 minute each side.
• ADD to casserole dish.
• In bowl, mix cornflour and a couple of drop of water to form paste; ADD crumbled bacon, wine and spices.
• Place over veal mixture in casserole dish.
• COVER and cook in oven for about 40 minutes.
• Sprinkle with parsley before serving.
• ENJOY!