Canneloni Flavor Over Spinach Fettuccine Recipes

Steps:

• Heat a heavy saucepan. Heat 1 tablespoon of the olive oil and sweat the shallots and garlic until translucent. Add 1/2 of the asparagus scraps and deglaze with vermouth. Reduce to dry and add the chicken stock. Reduce by 3/4 and place in a blender. Add remaining asparagus scraps and blend. Add olive oil in a slow, steady stream and finish with spinach. Season and strain. Keep at room temperature.
• Blanch the asparagus and chill. Drain well and reserve on a cloth. Place 2 by 3 squares of blanched pasta on a surface dusted with grated Parmigiano. Place trimmed asparagus on pasta and roll tightly. About 1 1/2 inches of the tip of the asparagus should be exposed. Repeat process and group the asparagus cannelloni in 3's. Cover exposed end with tin foil and brush pasta liberally with melted butter. Add additional cheese. Keep refrigerated until needed.
• Heat a saute pan with olive oil and cook chanterelles, then add garlic puree and spinach. Wilt spinach and season. Gratin cannelloni under broiler until golden brown. Remove foil and place cannelloni on bed of spinach. Drizzle sauce around and arrange mushrooms around. Sprinkle with salt and pepper. Garnish with chervil. Serve hot.

Steps:

• Melt butter and oil in a large saute pan and add onions. Cook covered over gentle heat for 40 minutes to one hour, until the onions are a deep golden brown. You may need to add water or stock to prevent the onions from burning. Stir in the fresh thyme, and toss with the pasta. Serve Yield: 4 servings
• TIP: PEELING PEARL ONIONS
• Add make an x in the bottom of your pearl onions, place in a bowl add 1/3 of a cup of water and cover and microwave for 1 to 2 minutes. You can peel them easily when slightly cooled.

Steps:

• Cook linguine according to package directions.
• Meanwhile, melt butter in a large skillet over medium heat. Add shallots and garlic and cook 3 minutes, until soft. Add thyme and oregano and cook 1 minute, until fragrant. Add broth and bring to a simmer. Add linguine and clams and simmer 3 minutes, until heated through. Stir in tomatoes and basil and season, to taste, with salt and black pepper.
• Transfer to a serving platter and top with Parmesan.

Steps:

• Melt butter and oil in a large saute pan and add onions. Cook covered over gentle heat for 40 minutes to one hour, until the onions are a deep golden brown. You may need to add water or stock to prevent the onions from burning. Stir in the fresh thyme, and toss with the pasta. Serve.
• Tip: Peeling pearl onions
• Add make an x in the bottom of your pearl onions, place in a bowl add 1/3 of a cup of water and cover and microwave for 12 minutes. You can peel them easily when slightly cooled.

Steps:

• Cut pasta into 5-inch squares and parboil in water for a minute or a minute and a half. Transfer to a bowl of cold water. Spread in one layer over cloth towels. Make Bechamel Sauce: Melt butter, stir in flour and add milk slowly. Heat until mixture thickens. Set aside. Make Spinach: Parboil spinach leaves until just wilted. Drain. Cool and squeeze out moisture and chop. Saute 1/3 cup minced shallots in 2 tablespoons butter. Add parboiled spinach and saute gently until spinach has absorbed butter. Season with salt and pepper. Make Ricotta Filling: Blend ricotta cheese with parmesan. Add eggs and egg yolks and spinach filling. Season with salt, pepper and nutmeg. To assemble: Preheat oven to 400 degrees. Butter a large gratin dish or two smaller ones. (Canneloni are baked in a single layer, snuggly set-in but not overlapping). Spoon some filling down the center of a parboiled pasta square, spread to 1/2-inch of edges, roll up and transfer, seam side down to the gratin dish. Ladle Bechamel over top and sprinkle with 1/3 cup grated Parmesan. Dot with 4 tablespoons chilled cubed butter and bake on upper center rack of oven for 15 minutes or until bubbling. Let stand 15 minutes before serving. Can serve with extra grated Parmesan.

Steps:

• Pour the hot stock over the porcini in a small heatproof bowl. Let stand until softened, about 20 minutes. Drain the porcini, reserving the liquid. Rinse the porcini to remove sand and grit, and strain the soaking liquid through a coffee filter or a double thickness of cheesecloth. Reserve the mushrooms and liquid separately.
• Preheat the oven to 400° F. Cut the pork into 2-inch pieces and place them in a roasting pan large enough to hold them comfortably. Add the carrots, celery, onion, rosemary leaves, and the reserved porcini. Season lightly with salt, drizzle 3 tablespoons of the olive oil over all, and toss well. Pour in the wine. Roast until the wine has evaporated and the meat begins to brown, about 25 minutes. Continue roasting, adding 1/2 cup of the reserved mushroom-soaking liquid every 15 minutes or so, until the meat and vegetables are well browned and the meat is tender, about 2 hours. At the end of the roasting, there should be about 1 1/2 cups of liquid in the roasting pan. Drain the meat and vegetables, reserving the liquid. Toss the mortadella in with the meats and vegetables and cool to room temperature.
• Meanwhile, in a wide skillet, heat the remaining 2 tablespoons oil over medium heat. Whack the garlic with the flat side of a knife, add it to the oil, and cook until lightly browned, about 2 minutes. Add as much spinach as will fit comfortably into the pan. Continue cooking, stirring and adding the remaining spinach a large handful at a time when the spinach in the pan wilts enough to make room, until all the spinach is added. Season lightly with salt and pepper and cook until all the spinach is wilted and tender. Remove from the heat.
• Make the béchamel sauce.
• Pass the meat-and-vegetable mixture through a meat grinder fitted with a disc with holes about 1/4 inch in diameter. Stir in 1/4 cup of the grated cheese and 1/2 cup of the béchamel sauce, blending the filling well as you do. Season to taste with salt, pepper, and nutmeg. Beat the eggs until foamy, then stir them into the ground-meat mixture.
• Preheat the oven to 375° F. Ladle about 3/4 cup of the béchamel sauce in an even layer over the bottom of each of two 13 × 9-inch baking dishes. Spoon 1/3 cup of the filling in a more or less even mound along one edge of one of the pasta squares. Roll up into a tube, pressing and evening out the tube as you roll. Arrange the cannelloni into the prepared baking dish, side by side and seam side down. Divide the remaining béchamel evenly between the two baking dishes, smoothing it into an even layer over the cannelloni. Drizzle about three-quarters of the reserved meat-cooking liquid over the cannelloni, dividing it evenly. Sprinkle the tops with 1 cup of the grated cheese. Cover the dishes with aluminum foil and bake 20 minutes. Uncover the baking dishes and bake until the tops are golden brown and bubbling, about 20 minutes. If the tops are browning unevenly, rotate the baking dishes from side to side and shelf to shelf, then continue baking. Let stand 5 minutes before serving. Lift the cannelloni to warm plates with a spatula and spoon some of the sauce over each serving. Pass additional grated cheese if you like.