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A Delicious Cannelloni Disaster

Posted Jul 21 2008 10:20am

Ever since I found out thatmaking your own pastais not that difficult I’ve been wanting to make cannelloni. It would’ve been a lot easier to buy pasta at the store, but I just couldn’t do that. I know that people who make their own pasta will agree with me that once you start making your own you don’t want to ever go back. So today I got working on my pasta, my filling and my sauce to make my very first cannelloni. Everything was going well until I put the pasta to drain. I forgot to add some olive oil and when I was about to stuff it I found out that it had stuck! What a stupid mistake. So my pasta broke and ripped and I got ugly, yet very tasty, cannelloni.

For the filling I used a mixture of ground turkey, frozen mixed vegetables that I found in my freezer and shredded mozzarella cheese. However the best part was the sauce. I made a Bechamel sauce and added garlic, rum and tomato sauce. Oh, it turned out so delicious that I am so claiming copyright over it! Since sauces usually receive the name of their creators I am naming this one Beristain sauce (Beristain being my second last name) Here is the recipe:

Turkey cannelloni with Beristain sauce:

Serves 2-4

Preparation time: 30 minutes

Cooking time: 25 minutes

For this recipe you will need:

For the filling:

  • 1 TBSP olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, diced
  • 1 lb (500 gr) ground turkey
  • 1 8 oz (250 gr) bag frozen mixed vegetables
  • 1 tsp paprika
  • salt and pepper to taste
  • 1 cup shredded mozzarella

For the sauce:

  • 2 TBSP butter
  • 2 TBSP minced garlic
  • 2 TBSP rum
  • 2 TBSP flour
  • 2 cups milk
  • pinch of ground nutmeg
  • 1/2 to 1 cup tomato sauce
  • salt and pepper to taste

Preparation:

  1. Roll out your pasta until you get a thin rectangular sheet. Approximately 10″ x 12″ x 1/4″ (25cm x 30 cm x 0.5cm)
  2. Cut 3″ x 6″ (7cm x 15cm) rectangles and put them to dry. About 2 hours.
  3. When the pasta is dry cook al dente.
  4. In a large skillet sautee onions and garlic in olive oil. Add ground turkey and cook until brown. Add vegetables and cook for about 5 minutes. Set aside.
  5. In a saucepan heat milk until it is about to boil. Keep and eye on it. Remember milklovesto boil over the moment you turn around. Set aside.
  6. In a medium size saucepan melt butter over medium high heat. When the butter is very hot add minced garlic and let it cook for 3 minutes (be careful not to burn it) Add rum and bring to a boil.
  7. Remove from the stove and add sift flour into the butter. Mix well.
  8. Add the milk a little at a time and keep stirring until well mix.
  9. Return to the stove and keep mixing until the sauce thickens and starts boiling.
  10. Add nutmeg, salt and pepper and tomato sauce. Stir well and bring back to a boil.
  11. Pre-heat ovent to 350°F (175ºC)
  12. Stuff your pasta with the filling and shredded mozzarella. This was the part where I wasn’t very successful.Here’s a videothat will be of much help.
  13. Pour some sauce at the bottom of a baking dish and arrange your cannelloni. Pour sauce on top of the cannelloni and bake for 25 minutes.
  14. Serve hot and enjoy!

About this recipe:

  • The instructions are quite lenghty but you can reduce the amount of time by getting your pasta done beforehand (or buying it at the store)
  • The filling can be anything you like. Next time I will try chicken or a vegetarian version.
  • The part that was absolutely delicious was the Beristain sauce (yes, I am keeping the name) You really have to try it.
  • I didn’t put any cheese on top because there was cheese in the filling already and milk in the sauce. That was more than enough dairy for me.

Does having my own sauce makes me famous? LOL. This is my entry for the weekly eventPresto Pasta Nightsover atRuth’s blog. This is one event I try not to miss.

Buen provecho!

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