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Lamb cannelloni with walnut parmesan sauce
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| Artist: |
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| Categories: |
Lamb & Mutton, Meats, Pastas & Noodles |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 12
| | Dry cannelloni shells | | | FILLING | | | ******* | | 1
| tbsp | Olive oil | | 1/2
| | Medium onion, diced | | 1
| tsp | Chopped garlic | | 1
| tbsp | Fresh chopped rosemary or | | 1
| tsp | Dry | | 1/2
| lbs | Lamb, cubed | | 2
| tbsp | Chopped parsley or | | 1 1/2
| tsp | Dry | | | Salt and pepper to taste | | 1
| | Egg | | 1/4
| cup | Bread crumbs | | | (preferably seasoned) | | | SAUCE | | | ***** | | 2
| tbsp | Butter | | 1
| cup | Heavy cream | | 2
| tsp | Chopped parsley | | 2
| tbsp | Parmesan cheese | | 2
| tsp | Finely chopped walnuts | | | (preferably toasted) |
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Procedures:
| 1 | Cook cannelloni in boiling water until al dente. | | 2 | Drain and rinse with cold water and set aside. | | 3 | Filling: heat oil in skillet. | | 4 | Add onion, garlic, rosemary and lamb. | | 5 | Cook until lamb is medium done. | | 6 | Add parsley, salt and pepper and let cook slightly. | | 7 | Add egg and puree in food processor. | | 8 | Place approximately 1 heaping tbsp. into cannelloni shells. | | 9 | Place in baking dish. | | 10 | Sauce: bring ingredients to a boil and pour over cannelloni shells. | | 11 | Bake, covered, for about 15 minutes, just until hot |
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