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Potato Cannelloni




Source of Recipe


Dewey LoSasso, Tuscan Steak, NYC


List of Ingredients




For the filling:

2 tablespoons extra-virgin olive oil, plus extra
4 each zucchini, cut julienne
4 each yellow squash, cut julienne
1 carrot, cut julienne
1 clove garlic, chopped
1 bunch arugula, roughly chopped
1 1/4 pounds ricotta cheese
1 cup Parmigiano cheese
6 ounces unseasoned bread crumbs
salt and freshly ground black pepper
For the cannelloni:

1 pound potatoes, sliced
For the morel sauce:
3 tablespoons extra-virgin olive oil
1 clove garlic, sliced
4 cups canned plum tomatoes, chopped
2 ounces dried morels, reconstituted in hot water
1 teaspoon crushed red pepper


Recipe



For the filling: In a large sauté pan, heat the olive oil until shimmering. Place the zucchini, yellow squash, and carrots in the pan and sauté until crisp-tender, approximately 1 minutes. Add the chopped garlic and sauté for an additional 2 minutes. Remove the pan from the heat, add the chopped arugula and fold into the mixture. Let cool. Then, add the ricotta cheese, Parmigiano and breadcrumbs. Season with salt and pepper and reserve.

For the potato cannelloni: Preheat the oven to 375 degrees. Heat a large pot of boiling salted water. Place the sliced potatoes and cook for about 1 minute. Remove and let cool. On a sheet of plastic wrap, lay out 3 slices of potatoes, overlapping each other. Place a spoonful of the vegetable mixture and roll tightly. Place on an oiled sheet tray, brush the cannelloni with olive oil and season with salt and pepper. Bake in the oven for 5-7 minutes or until the ends turn brown. For the morel sauce: In a saucepan, heat the olive oil and sauté the garlic until fragrant. Add the morels and continue to cook for an additional minute. Then, add the tomatoes and the reserved water and the red pepper. Simmer for 45 minutes and serve. Serves 4