Cannelloni Tre Sapori Recipes

CANNELLONI TRE SAPORI

Steps:

• Melt butter in a saucepan over medium heat. Stir in flour, and cook until the flour turns from white to a pale beige color, 3 to 4 minutes. Whisk in the milk; cook and stir until the milk has thickened and the flour no longer tastes grainy, about 7 minutes. Remove from the heat and whisk in mozzarella cheese until melted and smooth, then whisk in parsley and egg yolks; set aside and allow to cool.
• Heat olive oil in a large skillet over medium heat; stir in leeks and garlic and cook until the leek has softened and turned translucent, about 4 minutes. Pour in white wine, and allow to cook until evaporated. Mix the leeks together with the eggplant, mushrooms, and ground chicken in a medium bowl. Season with rosemary, Italian seasoning, salt, and pepper; mix until evenly blended and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes or until al dente; drain and rinse under cold running water to chill, set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread about 1 cup of the white sauce in the bottom of a 9x13 inch glass baking dish. Assemble the cannelloni by placing a small amount of filling onto a pasta square, then rolling it into a firm cylinder. Place the cannelloni into the baking dish as you make them. Pour the remaining white sauce overtop, making sure that none of the pasta is uncovered. Sprinkle with Parmesan cheese.
• Bake in preheated oven until the filling has firmed and the sauce has turned bubbly and golden brown. The cannelloni will be ready when the filling reaches 165 degrees F (75 degrees C).

CANNELLONI

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.

CANNELLONI TRE SAPORI

Steps:

• Melt butter in a saucepan over medium heat. Stir in flour, and cook until the flour turns from white to a pale beige color, 3 to 4 minutes. Whisk in the milk; cook and stir until the milk has thickened and the flour no longer tastes grainy, about 7 minutes. Remove from the heat and whisk in mozzarella cheese until melted and smooth, then whisk in parsley and egg yolks; set aside and allow to cool.
• Heat olive oil in a large skillet over medium heat; stir in leeks and garlic and cook until the leek has softened and turned translucent, about 4 minutes. Pour in white wine, and allow to cook until evaporated. Mix the leeks together with the eggplant, mushrooms, and ground chicken in a medium bowl. Season with rosemary, Italian seasoning, salt, and pepper; mix until evenly blended and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes or until al dente; drain and rinse under cold running water to chill, set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread about 1 cup of the white sauce in the bottom of a 9x13 inch glass baking dish. Assemble the cannelloni by placing a small amount of filling onto a pasta square, then rolling it into a firm cylinder. Place the cannelloni into the baking dish as you make them. Pour the remaining white sauce overtop, making sure that none of the pasta is uncovered. Sprinkle with Parmesan cheese.
• Bake in preheated oven until the filling has firmed and the sauce has turned bubbly and golden brown. The cannelloni will be ready when the filling reaches 165 degrees F (75 degrees C).