| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Grains |
|
Meats, Pasta |
4 |
Servings |
INGREDIENTS
| 12 |
|
Dry cannelloni shells |
|
|
FILLING |
|
|
******* |
| 1 |
T |
Olive oil |
| 1/2 |
|
Medium onion, diced |
| 1 |
t |
Chopped garlic |
| 1 |
T |
Fresh chopped rosemary or |
| 1 |
t |
Dry |
| 1/2 |
lb |
Lamb, cubed |
| 2 |
T |
Chopped parsley or |
| 1 1/2 |
t |
Dry |
|
|
Salt and pepper to taste |
| 1 |
|
Egg |
| 1/4 |
c |
Bread crumbs |
|
|
preferably seasoned |
|
|
SAUCE |
|
|
***** |
| 2 |
T |
Butter |
| 1 |
c |
Heavy cream |
| 2 |
t |
Chopped parsley |
| 2 |
T |
Parmesan cheese |
| 2 |
t |
Finely chopped walnuts |
|
|
preferably toasted |
INSTRUCTIONS
Cook cannelloni in boiling water until al dente. Drain and rinse with
cold water and set aside. FILLING: Heat oil in skillet. Add onion,
garlic, rosemary and lamb. Cook until lamb is medium done. Add
parsley, salt and pepper and let cook slightly. Add egg and puree in
food processor. Place approximately 1 heaping Tbsp. into cannelloni
shells. Place in baking dish. SAUCE: Bring ingredients to a boil and
pour over cannelloni shells. Bake, covered, for about 15 minutes, just
until hot. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
A Message from our Provider:
“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””