Receta Lamb Cannelloni With Walnut Parmesan Sauce

• 12 x Dry cannelloni shells FILLING
• 1 Tbsp. Extra virgin olive oil
• 1/2 med onion, diced
• 1 tsp Minced garlic
• 1 Tbsp. Fresh minced rosemary or possibly
• 1 tsp Dry
• 1/2 lb Lamb, cubed
• 2 Tbsp. Minced parsley or possibly
• 1 1/2 tsp Dry Salt and pepper to taste
• 1 x Egg
• 1/4 c. Bread crumbs (preferably seasoned) SAUCE
• 2 Tbsp. Butter
• 1 c. Heavy cream
• 2 tsp Minced parsley
• 2 Tbsp. Parmesan cheese
• 2 tsp Finely minced walnuts (preferably toasted)

Direcciones