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Italian Vegetable
Ingredients:
18 large Seashell shaped pasta
Vegetable filling:
8 oz. zucchini, shredded
2 T. butter
2 cups chopped (1/4 " pieces)broccoli
1 c. chopped mushrooms
1/2 cup diced carrot
1/4 cup chopped scallions
salt and freshly ground black pepper
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 egg, beaten
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese
1-2 cup recipe Creamy Herb Sauce:
1 1/2 c. heavy cream
4 T. sweet butter
1/2 t. salt
1/8 t. grated nutmeg
pinch cayenne
1/4 cup grated Parmesan cheese
1 c. finely chopped mixed fresh herbs (our favorite combination-basil, mint, watercress, Italian parsley and chives)
Directions:
Toss the zucchini with the salt;transfer to a colander set over a bowl. Place a saucer on top of the zucchini and
weight with something heavy. Let stand 30 minutes. Rinse with cool water, drain and squeeze dry. Blot with paper
towels to remove excess moisture.
Cook the pasta shells in plenty of boiling salted water until barely cooked, about seven minutes. Transfer with a
slotted spoon to a bowl of cool water and let stand until ready to use.
Melt the butter in a medium skillet;add the zucchini,broccoli,mushrooms, carrot and scallions;saute until vegetables
are crisp-tender, about 5 minutes. Season with salt and pepper. In a large bowl, combine the ricotta, 1 cup of the
mozzarella, egg, basil, and parmesan cheese;add the vegetables;stir to blend.
Heat oven to 350*F. Lightly butter a 9X13-inch baking dish. Drain the shells;carefully invert on paper towels to blot
dry. Fill the shells with the stuffing mixture, distributing evenly. Arrange in the prepared baking dish. Cover with foil
and bake 30 minutes. Uncover and sprinkle each shell with some of the remaining mozzarella. Bake, uncovered, 15
minutes, or until cheese is browned and bubbly.
Prepare the Creamy Herb sauce while the shells are baking the final 15 minutes or so.
Combine the cream, butter salt, nutmeg and cayenne in a heavy saucepan and simmer for 15 minutes, or until
sauce is slightly reduced and thickened.
Whisk in Parmesan and fresh herbs and simmer for another 5 minutes. Taste and correct seasoning.
Serve the stuffed shells with some of the Creamy Herb Sauce spooned over each serving.
Serves 6 generously
Prep:10 min Drain:30 minutes Bake:45 minutes You can vary the vegetables used according to your taste. Enjoy. E..
CANNELLONI Recipe
Italian Pasta
Ingredients:
INGREDIENTS FOR THE CREPES:
3 large eggs
1 cup water
1 cup milk
1 1/2 cups all-purpose flour
Kosher salt to taste
Olive oil for the pan
FOR THE FILLING:
1 pounds whole-milk or part-skim ricotta cheese
A handful of shredded mozzarella cheese
1 large egg
A small handful of chopped flat leaf Italian parsley and basil mixed
1/2 cup Besciamella (see recipe) (optional sauce)
1-3 cloves of minced fresh garlic
1cup chopped cooked spinach (about o pound), all liquid squeezed out; frozen would fine.
Or 1/2 Lb of sautéed good hamburger
Some freshly grated pecorino Romano or Parmesan cheese (or mixed)
Kosher salt and freshly ground black pepper to taste
1-2 Qts. Of basic marinara sauce
. Keep it delicate don't use any heavy meat sauce
Directions:
TO PREPARE THE CRÊPES:
Beat the eggs in a large bowl and while whisking the egg, add some of the water, some of the milk and a little flour.
Keep adding each slowly and keep whisking then S & P to taste. The finished product should be like a thin pancake
batter. Line a dinner platter with some waxed paper or plastic wrap and set aside. Crepes can also be made ahead &
frozen.
Lightly coat the inside of an 8 inch nonstick sauté pan with a little olive oil. The best way to do this is with a lightly
oiled piece of paper towel. Bring the up to med. / high heat and add about a 1/4 of a cup of batter. Swirl the batter
around in the so it lightly coats the inside. This is your trial crêpe so don't worry about screwing up. As the batter
starts cooking you will little holes pop open as the bottom cooks. Loosen the crêpe around the edges so it slides
freely in the pan. Now it's time to flip it. If you do a fair amount of sautéing and know how to toss food with the pan
you can flip it like you would a fried egg. Another method is to tip the pan so the crêpe starts to slide out of the pan.
As it does, slide it almost all the way out with your fingers and flip it. This must be done by sliding it out quickly and
flipping it quickly because will flop if you go too slowly. You can also slide it on a small dish then flip it or simply flip it
like a pancake. As you make them, just set them aside to cool down. This batter should make about 20-24 crepes. If
you are not using a non-stick pan brush it with additional oil as required to prevent sticking.
TO PREPARE THE FILLING;
Use the cleaned batter bowl, mix together the ricotta, mozzarella, egg, garlic, parsley,
bescia¬mella if you use it, and the spinach or meat (or even both) . Stir in some grated cheese and S & P to taste.
Preheat the oven to 350 degrees. In a large baking dish, coat the bottom with a thin layer of sauce. On each crêpes,
spread a massive tablespoon of the filling across the bottom third of each one and roll it closed and place it seam
side down in the baking dish. Continue filling crêpes and arrange them in rows in baking dish making sure that their
sides are not squashed against each other; use two dishes if required. Pour the sauce generously across the top of
the crêpes and sprinkle with grated cheese. Cover with aluminum foil but don't squish it down on the grated cheese.
Bake until hot throughout. Check by probing them with a fork then touching the fork to your lips to check the temp. If
it appears really hot, check it with your fingers first so you don't burn your lip. When it's hot but eatable, remove the
foil and place on the top grate of the oven, crank the temp up and lightly brown the cheese but don't burn it; this
should only take a few minutes. If there is any sauce leftover, serve it on the side along with the grated cheese and
some crusty Italian bread.
For options, sauté some chopped shallots and ground veal in olive oil until slightly browned and add it to the filling.
Be creative use chicken or even seafood if you like to suit your own taste. You can even change the sauce from
marinara to a cream sauce or even a cheese sauce.
Ingredients:
18 large Seashell shaped pasta
Vegetable filling:
8 oz. zucchini, shredded
2 T. butter
2 cups chopped (1/4 " pieces)broccoli
1 c. chopped mushrooms
1/2 cup diced carrot
1/4 cup chopped scallions
salt and freshly ground black pepper
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 egg, beaten
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese
1-2 cup recipe Creamy Herb Sauce:
1 1/2 c. heavy cream
4 T. sweet butter
1/2 t. salt
1/8 t. grated nutmeg
pinch cayenne
1/4 cup grated Parmesan cheese
1 c. finely chopped mixed fresh herbs (our favorite combination-basil, mint, watercress, Italian parsley and chives)
Directions:
Toss the zucchini with the salt;transfer to a colander set over a bowl. Place a saucer on top of the zucchini and
weight with something heavy. Let stand 30 minutes. Rinse with cool water, drain and squeeze dry. Blot with paper
towels to remove excess moisture.
Cook the pasta shells in plenty of boiling salted water until barely cooked, about seven minutes. Transfer with a
slotted spoon to a bowl of cool water and let stand until ready to use.
Melt the butter in a medium skillet;add the zucchini,broccoli,mushrooms, carrot and scallions;saute until vegetables
are crisp-tender, about 5 minutes. Season with salt and pepper. In a large bowl, combine the ricotta, 1 cup of the
mozzarella, egg, basil, and parmesan cheese;add the vegetables;stir to blend.
Heat oven to 350*F. Lightly butter a 9X13-inch baking dish. Drain the shells;carefully invert on paper towels to blot
dry. Fill the shells with the stuffing mixture, distributing evenly. Arrange in the prepared baking dish. Cover with foil
and bake 30 minutes. Uncover and sprinkle each shell with some of the remaining mozzarella. Bake, uncovered, 15
minutes, or until cheese is browned and bubbly.
Prepare the Creamy Herb sauce while the shells are baking the final 15 minutes or so.
Combine the cream, butter salt, nutmeg and cayenne in a heavy saucepan and simmer for 15 minutes, or until
sauce is slightly reduced and thickened.
Whisk in Parmesan and fresh herbs and simmer for another 5 minutes. Taste and correct seasoning.
Serve the stuffed shells with some of the Creamy Herb Sauce spooned over each serving.
Serves 6 generously
Prep:10 min Drain:30 minutes Bake:45 minutes You can vary the vegetables used according to your taste. Enjoy. E..
CANNELLONI Recipe
Italian Pasta
Ingredients:
INGREDIENTS FOR THE CREPES:
3 large eggs
1 cup water
1 cup milk
1 1/2 cups all-purpose flour
Kosher salt to taste
Olive oil for the pan
FOR THE FILLING:
1 pounds whole-milk or part-skim ricotta cheese
A handful of shredded mozzarella cheese
1 large egg
A small handful of chopped flat leaf Italian parsley and basil mixed
1/2 cup Besciamella (see recipe) (optional sauce)
1-3 cloves of minced fresh garlic
1cup chopped cooked spinach (about o pound), all liquid squeezed out; frozen would fine.
Or 1/2 Lb of sautéed good hamburger
Some freshly grated pecorino Romano or Parmesan cheese (or mixed)
Kosher salt and freshly ground black pepper to taste
1-2 Qts. Of basic marinara sauce
. Keep it delicate don't use any heavy meat sauce
Directions:
TO PREPARE THE CRÊPES:
Beat the eggs in a large bowl and while whisking the egg, add some of the water, some of the milk and a little flour.
Keep adding each slowly and keep whisking then S & P to taste. The finished product should be like a thin pancake
batter. Line a dinner platter with some waxed paper or plastic wrap and set aside. Crepes can also be made ahead &
frozen.
Lightly coat the inside of an 8 inch nonstick sauté pan with a little olive oil. The best way to do this is with a lightly
oiled piece of paper towel. Bring the up to med. / high heat and add about a 1/4 of a cup of batter. Swirl the batter
around in the so it lightly coats the inside. This is your trial crêpe so don't worry about screwing up. As the batter
starts cooking you will little holes pop open as the bottom cooks. Loosen the crêpe around the edges so it slides
freely in the pan. Now it's time to flip it. If you do a fair amount of sautéing and know how to toss food with the pan
you can flip it like you would a fried egg. Another method is to tip the pan so the crêpe starts to slide out of the pan.
As it does, slide it almost all the way out with your fingers and flip it. This must be done by sliding it out quickly and
flipping it quickly because will flop if you go too slowly. You can also slide it on a small dish then flip it or simply flip it
like a pancake. As you make them, just set them aside to cool down. This batter should make about 20-24 crepes. If
you are not using a non-stick pan brush it with additional oil as required to prevent sticking.
TO PREPARE THE FILLING;
Use the cleaned batter bowl, mix together the ricotta, mozzarella, egg, garlic, parsley,
bescia¬mella if you use it, and the spinach or meat (or even both) . Stir in some grated cheese and S & P to taste.
Preheat the oven to 350 degrees. In a large baking dish, coat the bottom with a thin layer of sauce. On each crêpes,
spread a massive tablespoon of the filling across the bottom third of each one and roll it closed and place it seam
side down in the baking dish. Continue filling crêpes and arrange them in rows in baking dish making sure that their
sides are not squashed against each other; use two dishes if required. Pour the sauce generously across the top of
the crêpes and sprinkle with grated cheese. Cover with aluminum foil but don't squish it down on the grated cheese.
Bake until hot throughout. Check by probing them with a fork then touching the fork to your lips to check the temp. If
it appears really hot, check it with your fingers first so you don't burn your lip. When it's hot but eatable, remove the
foil and place on the top grate of the oven, crank the temp up and lightly brown the cheese but don't burn it; this
should only take a few minutes. If there is any sauce leftover, serve it on the side along with the grated cheese and
some crusty Italian bread.
For options, sauté some chopped shallots and ground veal in olive oil until slightly browned and add it to the filling.
Be creative use chicken or even seafood if you like to suit your own taste. You can even change the sauce from
marinara to a cream sauce or even a cheese sauce.