VCE: Saffron Cannelloni With Chard Filling And Chard Stem Garnish

[Guest guest]

The Bechamel Sauce was posted two days ago and the Egg Pasta on Monday.

 

* Exported from MasterCook *

 

Saffron Cannelloni With Chard Filling And Chard Stem Garnish

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison page 475

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces Saffron Pasta

(see separate recipe for Egg Pasta)

Béchamel Sauce

(see note below and see separate recipe)

2 large chard bunch -- stems removed

but reserved

1 1/2 tablespoons olive oil

1 white onion -- finely diced

1/4 cup finely chopped parsley

1 cup ricotta

1/2 cup freshly grated Parmesan

2 tablespoons mascarpone or crème fraîche

1 teaspoon grated lemon zest

Salt

freshly milled pepper

grated nutmeg

Fresh lemon juice

Butter or extra virgin olive oil

 

SERVES 4 TO 6

 

Here the chard stems, so often thrown away, are finely diced and used to

garnish the cannelloni.

 

Make the pasta dough and set it aside to rest while you make the béchamel

sauce. Cook the chard leaves in boiling salted water until tender, about 5

minutes. Drain, rinse under cold water, then press out the excess moisture

and finely chop. Put the chard in a bowl.

 

Heat the oil in a small skillet over medium heat. Add the onion and

parsley and cook until the onion is translucent, about 5 minutes. Add the

onion to the chard and mix with the ricotta, half of the Parmesan, the

mascarpone, lemon zest, and 1/8 teaspoon nutmeg. Season with 1/2 teaspoon

salt or more to taste and a little pepper.

 

Shape and fill 12 cannelloni as described below. Preheat the oven to

375F. Arrange them in a buttered gratin dish and cover with the béchamel

sauce and remaining cheese. Bake until browned and bubbling, 25 to 30

minutes. Meanwhile, trim the chard stems, then go over them lightly with a

vegetable peeler. Dice them into small cubes - you'll need about a cup -

then put them in a pan with water to cover, a tablespoon lemon juice, and

1/2 teaspoon salt. Simmer until tender, about 7 minutes, then drain. Toss

them with a little butter or olive oil and season with pepper. Serve the

cannelloni with the chard stems scattered around them.

 

Note: make the Béchamel Sauce with 1 1/2 cups milk, 3 tablespoons butter, 3

1/2 tablespoons flour, salt, and white pepper.

 

Pasta for Cannelloni: Egg pasta made with 1 cup flour, 1 extra-large egg, 1

teaspoon olive oil, and a pinch of salt makes enough pasta for 12

cannelloni, which serves four generously or six modestly. Roll the dough

to the thinnest setting on the pasta machine and cut the strips into 12

pieces 5 inches long. Parboil two or three squares at a time until they

rise to the surface. Transfer them to a bowl of cold water to stop the

cooking, then lay them on a clean kitchen towel to dry for about 10 minutes

before filling.

 

Spoon or pipe 2 tablespoons filling through a pastry tube along one of the

long edges of a pasta square, going almost to the end. Loosely roll the

pasta to form a tube, like a cigar. Place the stuffed pastas in a lightly

buttered baking dish so that they're just touching but aren't

crowded. Keeping the flap side facing up makes them easier to

remove. Make only a single layer of cannelloni and cover with béchamel sauce.

 

Cannelloni can be formed a day ahead of baking, covered with plastic wrap

and refrigerated. They can also be frozen, but it seems a shame to go to

so much effort for frozen food. Either way, allow the cannelloni to come

to room temperature before baking.

 

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