💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › italian › recipe30… captured on 2022-06-11 at 23:47:16.
-=-=-=-=-=-=-
---------- Recipe via Meal-Master (tm) v8.02
Title: LAMB CANNELLONI WITH WALNUT PARMESAN SAUCE
Categories: Pasta, Meats
Yield: 4 servings
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)
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.
-----