Cannelloni Florentine Recipes

CANNELLONI FLORENTINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, separate shells, and set aside.
• Preheat oven to 500 degrees F (260 degrees C). In a 9 x 13 baking dish, combine veal, carrots, celery, chopped half onion and spinach. Stir well. Stir in 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and white wine. Place in oven and roast until veal is brown and vegetables are soft, 30 to 40 minutes. Stir frequently. If meat begins to smoke, reduce heat to 400 degrees (200 degrees C).
• Let meat mixture cool 15 minutes, then process in food processor until finely chopped. Return to pan and stir in cream, Roma tomatoes, Parmesan, Italian seasoning and 2 tablespoons chopped fresh basil. Bake 20 minutes more. Remove from oven and let cool.
• While meat mixture is cooling enough to handle, make tomato sauce. Puree canned tomatoes with their juice in food processor until smooth. In large skillet over medium heat, heat 2 tablespoons virgin olive oil. Saute garlic and chopped onion until soft. Stir in pureed tomato, 1 teaspoon salt and 1 teaspoon pepper. Cook 5 to 10 minutes, or until no longer watery. Add four chopped basil leaves and cook 1 minute more.
• Reduce oven temperature to 350 degrees F (175 degrees C). Stuff pasta shells with cooled meat mixture, 2 to 3 tablespoons per shell. Place shells in clean 9 x 13 baking dish. Pour tomato sauce over shells and bake 20 minutes, or until sauce is bubbly.

CANNELLONI FIORENTINA

Steps:

• Combine ricotta, spinach, egg, 1/2 the parmesan and seasonings; mix well.
• Fill cannelloni tubes with this mixture.
• Spread 1/2 the pasta sauce in a baking pan and arrange stuffed cannelloni in single layer over it Cover the cannelloni with the remaining sauce, making sure to cover all pasta Sprinkle with remaining parmesan.
• Cover with foil and bake at 350 for about 45 minutes.

CANNELLINI FLORENTINE

Steps:

• Brown bacon over high heat in large stockpot, about 8 minutes.
• Add garlic and onion, saute 6 minutes.
• Add spinach, saute 2 minutes.
• Add beans and all remaining ingredients.
• Simmer 10 minutes.
• Garnish and serve.

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.

CANNELLONI FLORENTINE

Steps:

• 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, separate shells, and set aside. 2. Preheat oven to 500 F (260 C). In a 9x13 baking dish, combine veal, carrots, celery, chopped half onion and spinach. Stir well. Stir in salt, peper, olive oil and white wine. Place in oven and roast until veal is brown and vegetables are soft, 30-40 minutes. Stir frequently. If meat begins to smoke, reduce heat to 400 F (200 C). 3. Let meat mixture cool 15 minutes, then process in food processor until finely chopped. Return to pan and stir in cream, tomatoes, Parmesan, Italian seasoning and basil. Bake 20 minutes more. Remove from oven and cool. 4. While meat mixture is cooling enough to handle, make bechamel sauce. Put margarine, flour and milk in a saucepan and cook over medium heat, whisking until sauce thickens. Simmer for 2-3 minutes, stirring continuously. Season to taste with salt, pepper and nutmeg. 5. Reduce oven temperature to 350 F (175 C). Stuff pasta shells with cooled meat mixture, 2-3 tablespoons per shell. Place shells in clean 9x13 baking dish. Pour sauce over shells, sprinkle with parmesan, and bake 20 minutes, or until top is golden brown.