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Randi

REC: Cannelloni with Prosciutto and Zucchini

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Joined: Dec 10, 2005

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Posted to Thread #3174 at 10:18 pm on Aug 20, 2006

Cannelloni with Prosciutto and Zucchini

12 cannelloni shells - cooked
3 T. olive oil
4 medium zucchini - diced
8 cloves garlic - sliced
1/4 tsp. red pepper flakes
1/2 onion - chopped
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup white wine
1/4 cup chicken stock
1 cup ricotta cheese
2/3 cup parmesan cheese
3/4 cup chopped prosciutto or ham
1/4 cup fresh parsley - chopped
2 cups tomato sauce
3/4 cup Bechamel sauce

Bechamel Sauce:
3 cups milk
3 T. butter
3 T. flour
1/8 tsp. nutmeg

Cannelloni - Cook the cannelloni noodles for half the time directed on the package. Drain and let cool. Preheat oven to 400 degrees. Heat olive oil in a large sauté pan until hot.
Add the zucchini, garlic, red pepper flakes, onion, salt and pepper and cook for 8-10 minutes. Add the wine and chicken
stock and boil until most of the liquid cooks away, 4-5 minutes.

Place zucchini mixture into food processor with the ricotta and 1/3 cup of the parmesan cheese, the prosciutto and parsley. Process to a smooth consistency. Transfer filling to piping bag. Place the tip of bag into one end of the cannelloni and fill halfway. Repeat for the other side of noodle. Pour 1 cup of the tomato sauce into a 9x13 baking dish. Place filled
cannelloni on top of sauce. Pour the remaining tomato sauce over and top with bechamel sauce. Top with remaining parmesan cheese. Bake for 30-40 minutes. Remove from oven and let sit for 10 minutes before serving.

Bechamel Sauce: In a large saucepan, warm the milk until steaming. In another saucepan, melt the butter over medium heat. Whisk the flour into the melted butter to create a roux. ontinue
cooking for 2 minutes, stirring constantly. Do not let the flour brown.

Remove pan from heat. Add the nutmeg to hot milk. Pour a little at a time of the warm milk into the roux, whisking vigorously to prevent
lumps. When milk has been added, return pan to heat, whisking until sauce thickens.

mangia!


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