VCE: Cannelloni With Greens And Sautéed Artichokes

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* Exported from MasterCook *

 

Cannelloni With Greens And Sautéed Artichokes

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison page 476

Serving Size : 4 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

8 ounces Egg Pasta

(see separate recipe)

Béchamel Sauce

(see note below and see separate recipe)

1 1/2 pounds mixed greens -- such as

such as chard or kale or watercress or -- stems

removed

beets or spinach or agugula

3 tablespoons chopped parsley

3 tablespoons chopped basil

2 tablespoons chopped marjoram

2 garlic cloves -- finely chopped

1 cup ricotta

1 egg

1/4 cup fresh bread crumbs

Salt

freshly milled pepper

grated nutmeg

***SAUTÉED ARTICHOKES***

3 medium artichokes

trimmed and quartered

1 large lemon -- Juice of

2 tablespoons olive oil

Salt and freshly milled pepper

2 tablespoons parsley -- CHOPPED WITH

1 small garlic clove

 

SERVES 4 TO 6

 

These greens have plenty of character. They also make a good filling for

empanadas. If artichokes aren't in season, you can omit them entirely and

serve the cannelloni with diced tomatoes warmed in a little butter or olive

oil or Oven-Roasted Tomato Sauce (see separate recipe.)

 

Make the pasta and set it aside to rest. Make the bechamel sauce. While

it's cooking, boil the greens in plenty of salted water until tender, about

5 minutes. Drain, rinse under cold water, then squeeze out the excess

moisture and finely chop them. Mix the greens with the herbs, garlic,

ricotta, egg, and bread crumbs. Season to taste with salt, pepper, and a

few pinches grated nutmeg.

 

Preheat the oven to 375F. Shape and fill 12 cannelloni as described

below. Arrange them in a lightly buttered gratin dish and cover with the

béchamel sauce. Bake until lightly browned on top and heated through,

about 30 minutes. Meanwhile, dice the artichoke hearts into 1/2-inch

pieces. As you work, toss the pieces with lemon juice. Heat the oil in a

wide skillet. Drain the artichokes, add them to the oil, and saute over

high heat until golden and tender, about 7 minutes. Season with salt and

pepper and toss with the parsley-garlic mixture. Serve the cannelloni with

the artichokes spooned around them and over the top.

 

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

1/2 tablespoons flour, salt and white pepper, and 1/8 teaspoon grated nutmeg.

 

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 b‚chamel 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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