Friday, June 28, 2013

Lamb Cannelloni with Walnut Parmesan Sauce

12 dry cannelloni shells
1 T olive oil
1/2 medium onion, diced
1 tsp chopped garlic
1 T fresh chopped rosemary or 1 tsp dry
1/2 lb ground lamb
2 T chopped parsley or 1.5 tsp dry
salt and pepper to taste
1 egg
1/4 cup bread crumbs

2 tbsp butter
1 cup heavy cream
2 tsp chopped parsley
2 T parmesan cheese
2 tsp 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. Top with bread crumbs Bake, covered, for about 15 minutes, just until hot.

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Greenleaves Spitfire

Welcome home, Greenleaves Spitfire! She was first CJD in the MAC specialty for her first leg.