Cannellini With Tomato Sage Sauce Recipes

Steps:

• In 10-inch skillet, heat oil over medium heat. Add garlic; cook 1 to 2 minutes, stirring constantly, until light golden brown.
• Stir in tomatoes, beans and sage. Heat to boiling. Reduce heat; simmer uncovered 5 to 7 minutes or until most of the liquid has evaporated. Stir in salt and pepper.

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium-high and simmer for 2 minutes. Add the beans. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes. Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season the beans, to taste, with salt and pepper.
• Arrange the arugula or mixed baby greens over a platter. Spoon the beans over the greens and serve.

Steps:

• For beans:
• Place beans in large bowl; cover generously with water. Let stand at room temperature overnight.
• Drain beans; transfer to heavy large pot. Add 3 quarts water, oil, garlic, sage bunch, and peppercorns. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until beans are tender, about 1 hour 5 minutes. Remove from heat; mix in salt. Cool beans 1 hour. (Can be made 1 day ahead. Refrigerate in water.)
• For sauce:
• Heat oil in heavy large skillet over medium heat. Add sage and garlic; sauté 2 minutes. Add tomatoes and sauté until tomatoes soften and begin to release juices, about 8 minutes.
• Drain beans, reserving cooking liquid. Discard sage bunch. Mix beans into tomato sauce. Simmer over medium-low heat until sauce thickens slightly and flavors blend, adding reserved cooking liquid by half cupfuls if mixture is dry, about 30 minutes (beans should have slightly soupy consistency). Season with salt and pepper. Serve beans warm or at room temperature.

Steps:

• Melt the butter over medium-low heat in an ovenproof saucepan. When the butter is hot but not sizzling, stir in the flour, blending well. Bake in oven for 15 minutes at 250 degrees. Set aside.
• Bring 3 cups chicken broth to a boil, and simmer for 20 minutes. Add 1/3 cup roux gradually, stirring constantly. Simmer for 20 more minutes. Skim any fat that accumulates on the surface. Strain the sauce and cool. (This sauce can be kept for 4 days in the refrigerator.)
• Beat the eggs in a bowl. Add 1 tablespoon of butter (reserving the rest for greasing crepe pan). Add salt, and beat in the flour. Add milk, and whisk thoroughly until smooth.
• Place a 6-inch nonstick pan over medium heat. Butter pan lightly with some of the reserved butter, then pour in about 1 1/2 tablespoons of batter. (These French-style crepes should be very thin.) Tilt pan quickly to distribute batter evenly. Cook until edges begin to brown; then, carefully flip with a nonstick spatula or your hands. Cook very briefly, about 30 seconds. Remove crepes to a warm plate. Repeat, rebuttering pan lightly each time, until all the batter is used. You should have 12 crepes.
• Preheat oven to 350 degrees. Then, in a saute pan over medium-low heat, combine the veal and sausage, and cook, stirring, until they change color but are not thoroughly cooked. (The meat will cook further inside the cannelloni.) Remove from heat and set aside.
• In a saucepan, combine the onion, oregano, garlic, celery, carrot and butter over medium heat. Cook, stirring, until the onion is translucent.
• In a bowl, combine the spinach, the cooked meats, 1/4 cup grated Parmesan, cooked vegetables and 3/4 cup chicken broth. Place in a baking pan, cover and bake for 15 minutes. Remove from oven, and place on the stove top over low heat. Cook for 20 minutes, uncovered, adding more chicken broth if it gets dry. Stir occasionally. Remove from stove, and cover with a kitchen towel.
• In a saucepan, combine one cup of the meat and vegetable mixture, one cup of the veloute sauce and 1/2 cup chicken broth. Simmer for 5 minutes, stirring occasionally. Remove from the heat, and add the shredded cheese. Stir until melted. Add the warm cream and the sherry. Keep warm.
• Lay a crepe on a flat surface, and place three level tablespoons of the meat and vegetable mixture in the middle. Roll the crepe, and set aside. Repeat with remaining crepes. Place crepes in a baking dish.
• Distribute the cannelloni sauce over the crepes. Sprinkle with remaining 6 tablespoons grated Parmesan. Place crepes under a broiler until the cheese browns.

Steps:

• For beans: Place beans in large bowl; cover generously with water. Let stand at room temperature overnight. Drain beans; transfer to heavy large pot. Add 3 quarts water, oil, garlic, sage bunch, and peppercorns. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until beans are tender, about 1 hour 5 minutes. Remove from heat; mix in salt. Cool beans 1 hour. (Can be made 1 day ahead. Refrigerate in water.) For sauce: Heat oil in heavy large skillet over medium heat. Add sage and garlic; sauté 2 minutes. Add tomatoes and sauté until tomatoes soften and begin to release juices, about 8 minutes. Drain beans, reserving cooking liquid. Discard sage bunch. Mix beans into tomato sauce. Simmer over medium-low heat until sauce thickens slightly and flavors blend, adding reserved cooking liquid by half cupfuls if mixture is dry, about 30 minutes (beans should have slightly soupy consistency). Season with salt and pepper. Serve beans warm or at room temperature. This recipe yields 8 servings.

Steps:

• In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside.
• To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Remove sauce from the heat. In a steady stream, pour the bechamel in to the beaten egg yolks, whisking constantly. Stir the sauce into the meat mixture. Stir in the cubed mozzarella.
• In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add stewed tomatoes and salt. Mix well; simmer for 15 minutes.
• Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture.
• Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.

Steps:

• Bring a large pot of water to a boil.
• Meanwhile, heat the olive oil over medium heat in a large skillet or saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir together until fragrant, about 30 seconds. Add the tomatoes with juice and a pinch of sugar. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often with the back of your spoon until they have cooked down into a thick, fragrant sauce, 15 to 20 minutes. Stir in the beans and the herbs, and season to taste with salt and pepper. Keep warm.
• When the pasta water comes to a boil, salt generously and add the pasta. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. When the pasta is just about done, check to see if the tomato sauce seems dry. If so, add up to 1/4 cup of the pasta water to the pan and stir. Drain the pasta, toss with the sauce and serve, passing the cheese for sprinkling.