CHEESE TORTELLINI WITH PORCINI PECORINO SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak dried mushrooms in hot water for 15 minutes. Strain mushrooms through a sieve, reserving liquid. While the mushrooms are soaking, cook tortellini according to package directions.
- While the tortellini is cooking, heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook 3 minutes, stirring with spoon until soft. Add oregano and bay leaves and cook 1 minute, until fragrant. Add porcini mushrooms and reserved mushroom soaking liquid and bring to a simmer, for 5 minutes. Reduce heat to medium, add heavy cream and simmer 2 minutes to heat through. Remove bay leaves with tongs, add tortellini to the mushrooms and cook 1 minute, to heat through. Remove from heat and stir in cheese and parsley. Serve immediately.
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.
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.
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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