Lamb Cannelloni With Walnut Parmesan Saucemeats, pasta 12 dry cannelloni shells 1 filling 1 ******* 1 tablespoon olive oil 1/2 medium onion, diced 1 teaspoon chopped garlic 1 tablespoon fresh chopped rosemary or 1 teaspoon dry 1/2 lb lamb, cubed 2 tablespoon chopped parsley or 1 1/2 teaspoon dry 1 salt and pepper to taste 1 egg 1/4 cup bread crumbs 1 (preferably seasoned) 1 sauce 1 ***** 2 tablespoon butter 1 cup heavy cream 2 teaspoon chopped parsley 2 tablespoon parmesan cheese 2 teaspoon finely chopped walnuts 1 (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. |
