Cannelloni Bellisimo
Source of Recipe
Leona Teodori - Penpal (MI)
* Exported from MasterCook *
Cannelloni Bellismo
Recipe By : Leona Teodori - Penpal
Serving Size : 6 Preparation Time :0:00
Categories : Pasta And Grains
Amount Measure Ingredient -- Preparation Method
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Sauce:
5 cups heavy or whipping cream
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon white pepper
Filling:
1 package frozen chopped spinach (10-oz.)
4 tablespoons butter or margarine
1/3 cup chopped green onions
2 cloves garlic -- crushed
1 cup finely chopped fresh mushrooms
2 cups cooked chicken -- coarsely chopped
1/2 cup cream sauce (above)
1 egg -- lightly beaten
1/8 teaspoon pepper
1 Pinch nutmeg
1/2 teaspoon salt
3 tablespoons grated Parmesan cheese
Homemade Cannelloni Squares:
1 3/4 cups flour
Salt
2 whole eggs
2 egg yolks
2 tablespoons olive oil
1 teaspoon warm water
3 1/2 quarts water
For sauce: In medium saucepan, bring to a boil, the cream. Boil 5 minutes; remove from heat and add 3/4 cup grated cheese and seasonings. Return pan to low heat and stir constantly until cheese is almost melted.
For filling: Cook spinach as package directs. When cool, drain and squeeze out the liquid; set aside. In medium skillet, melt butter and add green onions and garlic; cook over medium heat until onions are softened, but not brown. Add mushrooms and cook over medium heat until soft, but not watery. Add squeezed spinach and cook over low heat until all liquid has evaporated.
Remove skillet from heat and add chicken, 1/2 cup sauce, beaten egg and seasonings; set aside.
For cannelloni: Place flour and 1/8 teaspoon salt in a bowl. Add eggs, egg yolks, 1 tablespoon olive oil and warm water; stir with a fork to combine. Place mixture on a floured board and knead for 8-10 minutes. Form into a ball, wrap and let rest 1 hour.
Divide dough into 4 equal parts and roll out each into a very thin rectangle, approximately 5-inches wide and 20-inches long. Hang each strip over a clean broom handle, or pasta rack and let dry, while rolling out the remaining strips. Beginning with the first strip, cut each into four 4x4-inch squares. Save trimmings for soup.
In a large pot combine 3-1/2 quarts water, 1 tablespoon salt and remaining tablespoon olive oil; bring to a boil. When boiling, drop 4-6 squares into the water and cook 30 seconds; remove each square from the strainer and blot dry, if necessary, with paper towel. Makes 16 cannelloni.
To assemble: Preheat oven to 350 F. Spread 3 tablespoons sauce in bottom of a 13x9-inch baking pan. Divide filling mixture evenly among 16 partially cooked cannelloni squares (approximately 1-1/2 tablespoons per square). Roll up each square and place seam-side down in the baking dish.
Pour remaining sauce over cannelloni and sprinkle with 3 tablespoons grated Parmesan cheese. Cover baking dish with foil and bake 15 minutes. Uncover and bake 10-15 minutes longer or until bubbly and lightly browned.
Serves 6
Note: These are abit of work, but when done their very good! You can make a day ahead and refrigerate and bake next day. You can also use a tomato-based sauce with the cannelloni if desired.
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