ITALIAN BAKED CANNELLONI
This is a very special old Italian dish that warms your stomach, as well as your heart. It is a labor of love, but worth every bite! You can also use half ground beef, half ground pork in the filling.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside.
- To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Remove sauce from the heat. In a steady stream, pour the bechamel in to the beaten egg yolks, whisking constantly. Stir the sauce into the meat mixture. Stir in the cubed mozzarella.
- In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add stewed tomatoes and salt. Mix well; simmer for 15 minutes.
- Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
- Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture.
- Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.
Nutrition Facts : Calories 889.8 calories, Carbohydrate 47.4 g, Cholesterol 198.4 mg, Fat 58.1 g, Fiber 3.2 g, Protein 37.4 g, SaturatedFat 23.5 g, Sodium 826.1 mg, Sugar 12.1 g
MEAT AND SPINACH CANNELLONI
I always roast meats by adding some liquid to the roasting pan first, then allowing it to cook away and the meat to brown. The aromatic steam penetrates the meat before the surface of the meat is seared by the heat. Then I add more liquid as the meat cooks, to make a delicious pan sauce. Mortadella is one of those ingredients that give a tremendous amount of flavor to meat-based ravioli or cannelloni fillings. Think of mortadella as the Italian version of bologna, seasoned with Italian spices and studded, mosaiclike, with pistachios and cubes of seasoned pork fat. Thinly sliced mortadella is delicious as part of an antipasto assortment or in a sandwich. Add the mortadella to the meat and vegetables when they're fresh out of the oven: the steam coaxes the flavor out of the mortadella. To grind the meat-and-vegetable mixture, you can use a hand-cranked meat grinder or a grinder attachment for an electric mixer. In either case, choose a disc that is fine but not too fine. Although it isn't absolutely necessary, when I have besciamella handy, I like to stir a little into the meat filling. It helps to bind it and adds a smooth texture. You can prepare this filling with a combination of beef, veal, and pork, or with leftover roasts, like turkey, pork, or beef. If you're making this filling with leftover meat, reheat it by simmering it with its own gravy and the porcini-soaking liquid, the soaked porcini, and some vegetables, like diced onions and celery and shredded carrots. When the meat is warmed through and moist and the vegetables are tender, season them, add the remaining ingredients, and grind as above.
Yield makes 18 cannelloni (6 generous servings)
Number Of Ingredients 19
Steps:
- Pour the hot stock over the porcini in a small heatproof bowl. Let stand until softened, about 20 minutes. Drain the porcini, reserving the liquid. Rinse the porcini to remove sand and grit, and strain the soaking liquid through a coffee filter or a double thickness of cheesecloth. Reserve the mushrooms and liquid separately.
- Preheat the oven to 400° F. Cut the pork into 2-inch pieces and place them in a roasting pan large enough to hold them comfortably. Add the carrots, celery, onion, rosemary leaves, and the reserved porcini. Season lightly with salt, drizzle 3 tablespoons of the olive oil over all, and toss well. Pour in the wine. Roast until the wine has evaporated and the meat begins to brown, about 25 minutes. Continue roasting, adding 1/2 cup of the reserved mushroom-soaking liquid every 15 minutes or so, until the meat and vegetables are well browned and the meat is tender, about 2 hours. At the end of the roasting, there should be about 1 1/2 cups of liquid in the roasting pan. Drain the meat and vegetables, reserving the liquid. Toss the mortadella in with the meats and vegetables and cool to room temperature.
- Meanwhile, in a wide skillet, heat the remaining 2 tablespoons oil over medium heat. Whack the garlic with the flat side of a knife, add it to the oil, and cook until lightly browned, about 2 minutes. Add as much spinach as will fit comfortably into the pan. Continue cooking, stirring and adding the remaining spinach a large handful at a time when the spinach in the pan wilts enough to make room, until all the spinach is added. Season lightly with salt and pepper and cook until all the spinach is wilted and tender. Remove from the heat.
- Make the béchamel sauce.
- Pass the meat-and-vegetable mixture through a meat grinder fitted with a disc with holes about 1/4 inch in diameter. Stir in 1/4 cup of the grated cheese and 1/2 cup of the béchamel sauce, blending the filling well as you do. Season to taste with salt, pepper, and nutmeg. Beat the eggs until foamy, then stir them into the ground-meat mixture.
- Preheat the oven to 375° F. Ladle about 3/4 cup of the béchamel sauce in an even layer over the bottom of each of two 13 × 9-inch baking dishes. Spoon 1/3 cup of the filling in a more or less even mound along one edge of one of the pasta squares. Roll up into a tube, pressing and evening out the tube as you roll. Arrange the cannelloni into the prepared baking dish, side by side and seam side down. Divide the remaining béchamel evenly between the two baking dishes, smoothing it into an even layer over the cannelloni. Drizzle about three-quarters of the reserved meat-cooking liquid over the cannelloni, dividing it evenly. Sprinkle the tops with 1 cup of the grated cheese. Cover the dishes with aluminum foil and bake 20 minutes. Uncover the baking dishes and bake until the tops are golden brown and bubbling, about 20 minutes. If the tops are browning unevenly, rotate the baking dishes from side to side and shelf to shelf, then continue baking. Let stand 5 minutes before serving. Lift the cannelloni to warm plates with a spatula and spoon some of the sauce over each serving. Pass additional grated cheese if you like.
THE SOPRANO'S CANNELLONI
This was taken off the HBO website for The Soprano's TV Show Cookbook. My DBF is a huge Soprano's fan I am going to make this next week when we find out what happen's to Tony!
Provided by hazeleyecajungirl
Categories One Dish Meal
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- TO ASSEMBLE.
- 11/2 pounds homemade or store-bought fresh pasta, such as fresh lasagne sheets.
- Cut into 4-inch squares.
- 1/2 cup freshly grated Parmigiano-Reggiano.
- PREPARATION.
- Prepare the bechamel and set aside. To make the filling, heat a large skillet over medium heat. Add the meats and garlic and cook, stirring frequently with a wooden spoon, until the meat is no longer pink. Tip the pan and spoon off the excess fat. Stir in the spinach and 1 cup of the bechamel sauce. Taste for salt and pepper. If the sausage is highly seasoned, you may not need any. Remove from the heat and let cool slightly, then stir in the cheese. Bring a large pot of water to a boil and add salt to taste. Have ready a large bowl of cold water, and spread out some lint-free (not terry cloth) kitchen towels on a flat surface. Add the pasta squares to the pot a few at a time and cook less than 1 minute; they should be slightly underdone. Scoop the pasta out of the pot and place it in the cold water until cool enough to handle, then lay the pasta squares out flat on the towels. Continue cooking and cooling the remaining pasta in the same way. Preheat the oven to 350°F Butter two 11 x 8 x 2-inch baking dishes. To assemble the cannelloni, spread a thin layer of sauce over the bottom of each baking dish.
FETTUCCINE WITH PORCINI
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place porcini in a bowl, cover with about 1 cup warm water, and soak 30 minutes. Drain well, straining liquid into large measuring cup. Place porcini on several thicknesses of paper towel, cover with paper towel and press to remove moisture. Cut very large pieces in half.
- Meanwhile, heat 3 tablespoons oil in a skillet large enough to hold pasta for 4 servings. Add pancetta and sauté until barely beginning to brown. Add garlic and sauté a minute or so.
- Add porcini and cook until heated through and beginning to brown. Remove from heat. Season with salt and pepper. Warm 4 plates.
- Bring a pot of salted water to a boil for pasta. Cook pasta about 3 minutes and drain well. Transfer to skillet, add remaining oil, and cook over low heat to incorporate and heat ingredients. Gradually add 3/4 cup porcini liquid. When some has been absorbed, remove pan from heat. Add eggs and fold together quickly, to warm eggs without scrambling them. Add a little more liquid if needed. Immediately divide among plates and garnish with parsley. Serve at once with cheese alongside.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 20 grams, Carbohydrate 74 grams, Fat 28 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 469 milligrams, Sugar 1 gram, TransFat 0 grams
PORCINI MAC & CHEESE
This recipe was inspired by a mushroom mac and cheese I had at a local restaurant. I incorporated the fall flavor of a pumpkin ale, and it turned out better than the original. -Laura Davis, Chincoteague, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, combine dried porcini mushrooms and boiling water; let stand 15-20 minutes or until mushrooms are softened. Remove with a slotted spoon; rinse and finely chop. Discard liquid. Set aside mushrooms. Cook pasta according to package directions for al dente., Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add portobello mushrooms and shallot; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in milk and beer. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until slightly thickened. Stir in cheeses, salt and reserved porcini mushrooms., Drain pasta; add to mushroom mixture and toss to combine. Transfer to a greased 13x9-in. baking dish. Top with bread crumbs. Bake, uncovered, 35-40 minutes or until golden brown.
Nutrition Facts : Calories 723 calories, Fat 33g fat (19g saturated fat), Cholesterol 97mg cholesterol, Sodium 968mg sodium, Carbohydrate 74g carbohydrate (9g sugars, Fiber 4g fiber), Protein 30g protein.
PORCINI CANNELLONI
Make and share this Porcini Cannelloni recipe from Food.com.
Provided by Alia55
Categories Manicotti
Time 1h
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Sauce: Place olive oil in a large heavy-bottomed pot over medium heat.
- Add the onions and cook until onions are soft, about 2 minutes.
- Add garlic and cook until soft, about 1 minute.
- Add tomatoes and cook until mixture thickens to a rich-textured sauce, about 15 to 20 minutes.
- Season the sauce with salt, pepper and basil and parsley.
- Filling: Drain the soaked porcini from water.
- Heat 1 tbsp butter in a medium sauté pan over medium heat.
- Add onion and sauté for 2 minutes.
- Add mushrooms, garlic and continue to cook for 2 more minutes.
- Remove from heat. Let cool to room temperature.
- Place the mushroom and onion mixture into a food processor. Blend until finely minced. Transfer to a large bowl.
- Add ricotta, egg, Parmesan cheese, tarragon and parsley to the bowl.
- Stir to combine. Cover and refrigerate until ready to use.
- Assembly: Preheat oven to 375 degrees F.
- Add pasta to a pot of boiling salted water.
- Cook pasta until al dente, about 3 minutes.
- Transfer to baking sheet and cool slightly (don't overlap the pasta sheets or they will stick together).
- Lay pasta sheets flat on work surface.
- Spoon filling into a line on pasta sheets, dividing evenly among the 8 sheets.
- Roll up the pasta sheets and place the cannelloni into an oiled baking dish seam side down.
- Pour the sauce over the cannelloni.
- Sprinkle with parmesan cheese.
- Cover with foil.
- Bake in preheated oven until hot and bubbling, about 30 to 35 minutes.
Nutrition Facts : Calories 448.2, Fat 31.4, SaturatedFat 16, Cholesterol 136.1, Sodium 791.6, Carbohydrate 20.6, Fiber 3.3, Sugar 9.1, Protein 23.2
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