CANNELLONI
An old family recipe originally from an old Woman's Weekly recipe book - Its a wonderfully tasty meal, with the cannelloni (or manicotti) tubes stuffed with meat and spinach and with the sauces creates a delectable, Italian meal enjoyed by everyone.
Provided by JoyfulCook
Categories Meat
Time 2h5m
Yield 6
Number Of Ingredients 31
Steps:
- MEAT FILLING: Heat oil in a medium saucepan, add the onion and garlic, cook until tender.
- Add meat and cook until browned.
- Add oregano, basil, 2 tsp tomato paste, and cook uncovered for 10 to 15 minutes, stirring.
- Add chopped spinach and combine.
- Combine egg and cream, stir into meat mixture and season. Set aside.
- TOMATO SAUCE: Heat oil in the pan, add the onion and garlic, cook until tender.
- Add the puréed tomatoes, tomato paste, seasonings and simmer for 10 minutes, covered. Remove from heat and set aside.
- BÉCHAMEL SAUCE: Place sliced onion and peppercorns in the milk, bring slowly to the boil, remove from heat and let stand for 5 minutes.
- Melt butter in a saucepan, add the flour first made into a thin paste (roux) to the saucepan.
- Strain the milk, discarding the onions and peppercorn, and slowly add to the saucepan whisking until it thickens, then add the cream and season to taste with salt and pepper -- set aside.
- ASSEMBLY (Once cooled): Cook the pasta according to package directions, then plunge into cold water to stop the cooking. Drain. Stuff the cooled meat mixture into the tubes - using either a small spoon or clean hands. I find it easy using disposable gloves. to fill them.
- Spread 3 tablespoons of the tomato sauce over the base of a large shallow dish, then arrange the filled cannelloni side-by-side over the sauce.
- Spoon the Béchamel Sauce over the cannelloni and then cover with the tomato sauce.
- Sprinkle the grated cheeses evenly on top and bake uncovered at 350ºF/175ºC for 30-35 minutes.
- Serve with Salads, Crusty bread and a nice glass of red wine.
Nutrition Facts : Calories 481.6, Fat 41.5, SaturatedFat 18.1, Cholesterol 112, Sodium 326.6, Carbohydrate 16.3, Fiber 3.5, Sugar 5.8, Protein 13.4
CANNELLONI
Steps:
- First make the stuffing. In a deep skillet cook the onion, celery and carrot in the olive oil over moderate heat, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook the mixture, stirring, 1 minute. Add the veal, pork and beef and cook, stirring occasionally, until no longer pink. Add the wine, reduce for 1 minute and stir in the broth. Add the herbs, bay leaf and salt and pepper. Bring the mixture to a boil and simmer, covered, 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Transfer mixture to a bowl and let cool. Mix in egg yolks until well combined. Meanwhile, in a saucepan set over moderately low heat melt the butter, add the flour and whisk the mixture for 2 minutes. Add the milk, nutmeg and salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes, or until thickened. Stir in 1/2 cup of the Parmesan and the parsley. In a bowl combine the meat mixture with the cheese and parsley sauce. Make the tomato sauce and stir in the heavy cream.
- Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked 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, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish.Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. Bake at 400 degrees F for 10 minutes or until bubbling. Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden.
CANNELLINI SALAD
This is a great summer side dish, but it is also great on your antipasto platter. Adapted from Good Food Magazine, June 1987.
Provided by JackieOhNo
Categories Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine beans and onion in large bowl. Whisk remaining ingredients in small bowl until blended. Add to beans and toss to coat. Refrigerate about 10 minutes and toss again before serving.
Nutrition Facts : Calories 338.7, Fat 9.7, SaturatedFat 1.4, Sodium 400.1, Carbohydrate 47.3, Fiber 11.8, Sugar 1.7, Protein 17.8
CANNELLONI
Two sauces make this satisfying dish doubly delicious!-Susan Longyear, Washington, Virginia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 21
Steps:
- In a large skillet, saute onion in olive oil until tender. Add garlic; cook 1 minute longer. Stir in spinach. Cook about 5 minutes or until all the water has evaporated and the spinach starts to stick to the pan, stirring constantly,. Transfer to a large bowl. , In the same skillet, brown meat; drain and add to spinach mixture. Stir in the cheese, cream, eggs, oregano, salt and pepper; mix well. Set aside., Cook lasagna noodles according to package directions; drain. Cut each noodle in half widthwise; spread out noodles side by side on a large piece of foil. Place 1 heaping tablespoon of filling at one end of noodle; roll up. Repeat with remaining noodles and filling., Pour about 1 cup of tomato sauce in the bottom of a 13x9-in. baking dish. Place two rolls, seam side down, vertically on both sides of the baking dish. Place remaining rolls in four rows of three rolls each; set aside. , For cream sauce, melt butter in a heavy saucepan over medium heat; stir in flour until smooth; gradually add milk and cream. Bring to a boil, cook and stir for 1 minute or until thickened. Remove from heat; season with salt and pepper. Spread cream sauce over lasagna rolls. Cover with remaining tomato sauce. Sprinkle with cheese. , Bake at 375°, uncovered, for 20-30 minutes or until hot and bubbly.
Nutrition Facts : Calories 443 calories, Fat 28g fat (15g saturated fat), Cholesterol 128mg cholesterol, Sodium 817mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
SEAFOOD CANNELLONI
Categories Fish Pasta Shellfish Bake Broil Christmas Casserole/Gratin Scallop Shrimp Cognac/Armagnac White Wine Fall Winter Gourmet
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- Make sauce:
- Cook shallot, carrot, celery, reserved shrimp shells, and reserved scallop muscles in 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat, uncovered, stirring occasionally, until vegetables are softened and pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine and boil over high heat, stirring occasionally, until reduced to about 1/4 cup, 6 to 8 minutes. Add water, seafood glaze (if using), and parsley sprigs and simmer, covered, 30 minutes.
- Discard parsley and purée stock, including shrimp shells, in 2 batches in a blender (use caution when blending hot liquids). Pour through a fine-mesh sieve into a bowl, pressing on and discarding solids.
- Melt remaining 2 tablespoons butter in cleaned saucepan over moderately low heat, then add flour and cook roux over low heat, stirring, 3 minutes. Add warm seafood stock all at once, whisking, and bring to a boil, whisking. Add 1/2 cup cream and gently simmer sauce, whisking occasionally, 10 minutes. Stir in lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Transfer 1/2 cup sauce to a bowl set in a larger bowl of ice and cold water to cool for filling.
- Make seafood filling:
- Cut one third of shrimp and one third of scallops into 1/4-inch pieces and toss with 1/4 teaspoon salt. Purée remaining shrimp and scallops in a food processor with Cognac, cooled 1/2 cup sauce, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add remaining 1/2 cup cream and pulse just until combined. Transfer mousse to a large bowl and stir in shrimp and scallop pieces and chives.
- Cook pasta and assemble cannelloni:
- Preheat oven to 375°F.
- Boil lasagne noodles a few at a time in a large pot of boiling salted water , stirring to separate, until al dente, about 2 minutes for fresh noodles or about 6 minutes for no-boil. Gently transfer noodles with tongs and a slotted spatula to a large bowl of cold water to stop cooking, then lift out, shaking off water, and lay flat on dry kitchen towels (not terry cloth). Spread 1/3 cup mousse over each noodle, leaving a 1/2-inch border on both short ends. Starting with a short end, loosely roll up each noodle.
- Spread about 1/2 cup sauce on bottom of casserole dish and arrange cannelloni, seam sides down, snugly in 1 layer over sauce. Pour remaining sauce over cannelloni and bake, covered with foil, in middle of oven until sauce is bubbling and filling is just cooked through, 25 to 30 minutes. (To test filling for doneness, insert a metal skewer into a cannelloni and hold it there 5 seconds. Remove skewer and press it against your bottom lip: If metal is warm, casserole is hot all the way through and filling is cooked.)
- Preheat broiler.
- Remove foil and broil cannelloni about 3 inches from heat until brown spots appear, 3 to 5 minutes. Let stand 10 minutes before serving.
- Available at some supermarkets, specialty foods shops, and More Than Gourmet (800-860-9395).
More about "cannellinipiccata recipes"
CANNOLI - WIKIPEDIA
From en.wikipedia.org
OUR FAVORITE CANNELLINI BEANS RECIPES | TASTE OF HOME
From tasteofhome.com
CANNELLONI - OTTAWA ITALIAN RESTAURANT - LA FAVORITA
From lafavoritapreston.com
CANNELLONI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ITALIAN CANAPé RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
12 EASY WAYS TO COOK A CAN OF CANNELLINI BEANS - BON APPéTIT
From bonappetit.com
BAKED RICOTTA AND SPINACH CANNELLONI - THE BUSY BAKER
From thebusybaker.ca
ITALIAN BAKED PASTA CANNELLONI RICOTTA & SPINACH - PINCH OF ITALY
From pinchofitaly.com
CANNELLONI DI CARNE (BEEF CANNELLONI) RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
CANNELLONI WITH SPINACH, RICOTTA, MOZZARELLA AND PARMESAN - ETALK
From more.ctv.ca
VEGETARIAN PICCATA WITH CANNELLINI BEANS - UMAMI GIRL
From umamigirl.com
CANNELLINI BEANS, 1 POUND - KOSHER, SIRTFOOD: AMAZON.CA: GROCERY
SPINACH CANNELLONI | METRO
From metro.ca
SICILIAN CANNOLI | RICARDO
From ricardocuisine.com
OUR TRADITIONAL VEGETARIAN CANNELLONI RECIPE - LA ... - LA CUCINA …
From lacucinaitaliana.com
10 BEST VEGETARIAN PICCATA RECIPES | YUMMLY
From yummly.co.uk
10 BEST VEGETARIAN PICCATA RECIPES | YUMMLY
From yummly.com
CANNELLINI PICCATA RECIPE - WEBETUTORIAL
From webetutorial.com
STUFFED CANNELLONI RECIPE WITH PARMESAN | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
WHAT IS CANNELLONI PASTA? - THE SPRUCE EATS
From thespruceeats.com
CLASSIC SICILIAN CANNOLI RECIPE - THE SPRUCE EATS
From thespruceeats.com
QUICK, DELICIOUS DINNERS TO MAKE WITH CANNED CANNELLINI BEANS
From allrecipes.com
HOW TO MAKE CANNELLONI - LA CUCINA ITALIANA
From lacucinaitaliana.com
CANNELLINI PICCATA [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
CANNELLONI WITH MEAT RECIPE | ITALIAN RECIPES | UNCUT RECIPES
From uncutrecipes.com
SPINACH BEEF CANNELLONI (MANICOTTI) | RECIPETIN EATS
From recipetineats.com
SPINACH AND RICOTTA CANNELLONI | RECIPETIN EATS
From recipetineats.com
CANNELLONI | CANADIAN LIVING
From canadianliving.com
CANNOLI (CANOLI FILLING AND SHELL RECIPES) - COOKING CLASSY
From cookingclassy.com
CANNARICULI - DELICIOUS ITALY
From deliciousitaly.com
10 BEST HEALTHY CANNELLONI RECIPES | YUMMLY
From yummly.com
ALL THE BENEFITS OF EATING CANNELLINI BEANS - WOMAN'S WORLD
From womansworld.com
MEAT-STUFFED CANNELLONI WITH HOLIDAY SPICES | RICARDO
From ricardocuisine.com
CANNELLINI BEAN RECIPES | ALLRECIPES
From allrecipes.com
CANNELLINI BEAN RECIPES | FOOD & WINE
From foodandwine.com
SUPER GREENS CANNELLONI | PASTA RECIPES - JAMIE OLIVER
From jamieoliver.com
15 CANNELLINI BEAN RECIPES YOU WILL LOVE! - THE CLEVER MEAL
From theclevermeal.com
CANNELLINI BEAN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CANNELLINIPICCATA BEST RECIPES
From findrecipes.info
CANNELLONI OR MANICOTTI – THE PASTA PROJECT
From the-pasta-project.com
CANNELLINI BEANS BENEFITS, NUTRITION FACTS AND HOW TO …
From draxe.com
OUR HOMEMADE ITALIAN CANNELLONI RECIPE - MIOMYITALY.COM
From miomyitaly.com
CANNELLONI WITH MEAT - COOKING WITH NONNA
From cookingwithnonna.com
CANNELLONI RECIPE - COOKING WITH NONNA
From cookingwithnonna.com
You'll also love