New Menu Cannelloni Tre Sapori :: Good Recipes
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| Cannelloni Tre Sapori |
"Make your very own cannelloni by wrapping floor bird, portobello mushrooms, and eggplant in sheets of sparkling pasta. The cannelloni are protected in a mozzarella-white sauce and baked within the oven until golden. A overall winner, your circle of relatives will find it irresistible!"
Ingredients :
- 1/four cup butter
- 1/four cup all-reason flour
- 2 cups milk
- 12 ounces shredded mozzarella cheese
- half cup chopped Italian flat leaf parsley
- 2 egg yolks
- Filling:
- 2 tablespoons olive oil
- 2 leeks, finely chopped
- 2 teaspoons minced garlic
- 1/2 cup white wine
- 1 big eggplant, finely chopped
- 2 portobello mushrooms, chopped
- 1 pound ground bird
- 2 teaspoons minced sparkling rosemary
- four teaspoons Italian seasoning
- salt and pepper to taste
- 1 pound fresh pasta sheets, reduce into 4 inch squares
- 1 cup freshly grated Parmesan cheese
Instructions :
| Prep : 1H | Cook : 6M | Ready in : 2H |
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- Melt butter in a saucepan over medium warmth. Stir in flour, and cook till the flour turns from white to a pale beige coloration, 3 to four mins. Whisk inside the milk; prepare dinner and stir until the milk has thickened and the flour now not tastes grainy, approximately 7 mins. Remove from the warmth and whisk in mozzarella cheese until melted and clean, then whisk in parsley and egg yolks; set aside and allow to chill.
- Heat olive oil in a huge skillet over medium warmth; stir in leeks and garlic and cook until the leek has softened and grew to become translucent, approximately four mins. Pour in white wine, and allow to prepare dinner till evaporated. Mix the leeks together with the eggplant, mushrooms, and ground fowl in a medium bowl. Season with rosemary, Italian seasoning, salt, and pepper; mix until calmly mixed and set aside.
- Bring a huge pot of gently salted water to a boil. Add pasta and cook for two to three mins or until al dente; drain and rinse underneath bloodless running water to relax, set apart.
- Preheat oven to 350 stages F (175 stages C).
- Spread about 1 cup of the white sauce inside the bottom of a 9x13 inch glass baking dish. Assemble the cannelloni via putting 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 last white sauce overtop, ensuring that none of the pasta is uncovered. Sprinkle with Parmesan cheese.
- Bake in preheated oven until the filling has firmed and the sauce has grew to become bubbly and golden brown. The cannelloni could be equipped whilst the filling reaches a hundred sixty five ranges F (seventy five stages C).
Notes :
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