| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Grains |
|
Pasta, Meats |
4 |
Servings |
INGREDIENTS
| 12 |
|
Dry cannelloni shells |
|
|
FILLING |
|
|
******* |
| 1 |
tb |
Olive oil |
| 1/2 |
|
Medium onion, diced |
| 1 |
ts |
Chopped garlic |
| 1 |
tb |
Fresh chopped rosemary or |
| 1 |
ts |
Dry |
| 1/2 |
lb |
Lamb, cubed |
| 2 |
tb |
Chopped parsley or |
| 1 1/2 |
ts |
Dry |
|
|
Salt and pepper to taste |
| 1 |
|
Egg |
| 1/4 |
c |
Bread crumbs |
|
|
(preferably seasoned) |
|
|
SAUCE |
|
|
***** |
| 2 |
tb |
Butter |
| 1 |
c |
Heavy cream |
| 2 |
ts |
Chopped parsley |
| 2 |
tb |
Parmesan cheese |
| 2 |
ts |
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
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