Emprimir
Correo Electrónico
Add a photoRaciónes: 1
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.
