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Receta Cannelloni With Prosciutto And Zucchini

Name: Cannelloni With Prosciutto And Zucchini
Ingredients: 12 x Cannelloni shells - cooked; 3 Tbsp. Extra virgin olive oil; 4 med Zucchini - diced; 8 x Cloves garlic - sliced; 1/4 tsp Red pepper flakes; 1/2 x Onion - minced; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/4 c. White wine; 1/4 c. Chicken stock; 1 c. Ricotta cheese; 2/3 c. Parmesan cheese; 3/4 c. Minced prosciutto or possibly ham; 1/4 c. Fresh parsley - minced; 2 c. Tomato sauce; 3/4 c. Bechamel sauce; 3 c. Lowfat milk; 3 Tbsp. Butter; 3 Tbsp. Flour; 1/8 tsp Nutmeg

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Ingredientes

12 x Cannelloni shells - cooked
3 Tbsp. Extra virgin olive oil
4 med Zucchini - diced
8 x Cloves garlic - sliced
1/4 tsp Red pepper flakes
1/2 x Onion - minced
1/2 tsp Salt
1/4 tsp Black pepper
1/4 c. White wine
1/4 c. Chicken stock
1 c. Ricotta cheese
2/3 c. Parmesan cheese
3/4 c. Minced prosciutto or possibly ham
1/4 c. Fresh parsley - minced
2 c. Tomato sauce
3/4 c. Bechamel sauce
3 c. Lowfat milk
3 Tbsp. Butter
3 Tbsp. Flour
1/8 tsp Nutmeg

Direcciones

Directions:Cannelloni - Cook the cannelloni noodles for half the time directed on the package. Drain and let cold. Preheat oven to 400 degrees. Heat extra virgin olive oil in a large saute/fry pan till warm. Add in the zucchini, garlic, red pepper flakes, onion, salt and pepper and cook for 8-10 min.
Add in the wine and chicken stock and boil till most of the liquid cooks away, 4-5 min. Place zucchini mix into food processor with the ricotta and 1/3 c. 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 c. 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 min.
Remove from oven and let sit for 10 min before serving.
Bechamel Sauce: In a large saucepan, hot the lowfat milk till steaming. In another saucepan, heat the butter over medium heat. Whisk the flour into the melted butter to create a roux. Continue cooking for 2 min, stirring constantly. Don't let the flour brown. Remove pan from heat. Add in the nutmeg to warm lowfat milk. Pour a little at a time of the hot lowfat milk into the roux, whisking vigorously to prevent lumps. When lowfat milk has been added, return pan to heat, whisking till sauce thickens.