Low Fat Wild Mushrooms And Veal Cannelloni Food

VEAL RAGù CANNELLONI

Steps:

• Preheat the oven to 160ºC/325ºF/gas 3.
• Peel and finely chop the onions, celery and 2 cloves of garlic. Cut the green part off the leeks (save for making stock or soup), then trim, wash and finely chop the white part. Peel the potatoes and chop into ½cm dice. Tie the thyme sprigs together.
• Melt half the butter in a large pan on a low heat with 1 tablespoon of oil, then add the onions, garlic, celery, leeks, potatoes, bay leaves and thyme. Cover and sweat down for 15 minutes, or until softened, stirring occasionally.
• Add all the mince to the pan, breaking it up with a wooden spoon. Turn the heat up to medium-high and cook for 10 more minutes, or until the mince is browned all over, stirring occasionally.
• Pour in the wine, let it bubble and boil away, then finely grate in half the nutmeg. Stir in the flour for 1 minute, then pour in the milk. Season with sea salt and black pepper, cover with a scrunched-up sheet of wet greaseproof paper and transfer to the oven for 2 hours, or until thickened and beautifully tender.
• At this stage, the ragù might look like it's split a little, but this is actually what we're looking for - the milk in the sauce creates amazing ricotta-like curds as it cooks.
• Meanwhile, place a large heatproof baking dish on a medium heat with 2 tablespoons of oil and the remaining butter. Peel, finely chop and add the remaining garlic, along with the chilli flakes, nettles (leaves only - wear gloves to protect your hands while you prep) and spinach - you'll need to work in batches. Cook for 10 minutes, or until softened.
• Allow to cool, then finely chop and return to the dish, spreading evenly over the base. Once done, divide the ragù in two, freezing one half for another day, once cool.
• Carefully drain the liquid from the remaining ragù into a bowl through a coarse sieve. Return the ragù to the pan, fish out and discard the thyme stalks and bay, then grate in half the cheese and stir well.
• Turn the oven up to 180ºC/350ºF/gas 4.
• Use a piping bag or teaspoon to stuff the cannelloni tubes with the ragù, then arrange on top of the greens. Pour the sieved liquid over the top and grate over the remaining cheese. Trim and finely slice the mushrooms and scatter over the cannelloni.
• Drizzle with 1 tablespoon of oil, then bake for 40 to 45 minutes, or until golden and bubbling. For added colour, flash the dish under the grill for 5 minutes. Importantly, let it stand for 30 minutes before serving. Delicious with a seasonal salad for added crunch.

THREE MEAT CANNELLONI BAKE

Steps:

• Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.
• Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
• Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
• Combine the tomato sauce and cream, set aside.
• Cut the pasta sheets crosswise into 5 inch lengths. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.
• Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to a well buttered gratin dish. Repeat with the remaining noodles and filling, arranging in single layer. Ladle the tomato sauce over the cannelloni, and sprinkle with the remaining Parmesan cheese.
• Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.

CANNELLONI

Steps:

• First make the stuffing. In a deep skillet cook the onion, celery and carrot in the olive oil over moderate heat, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook the mixture, stirring, 1 minute. Add the veal, pork and beef and cook, stirring occasionally, until no longer pink. Add the wine, reduce for 1 minute and stir in the broth. Add the herbs, bay leaf and salt and pepper. Bring the mixture to a boil and simmer, covered, 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Transfer mixture to a bowl and let cool. Mix in egg yolks until well combined. Meanwhile, in a saucepan set over moderately low heat melt the butter, add the flour and whisk the mixture for 2 minutes. Add the milk, nutmeg and salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes, or until thickened. Stir in 1/2 cup of the Parmesan and the parsley. In a bowl combine the meat mixture with the cheese and parsley sauce. Make the tomato sauce and stir in the heavy cream.
• Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked to a bowl of cold water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 cup of the filling down the center of one noodle, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish.Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. Bake at 400 degrees F for 10 minutes or until bubbling. Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden.

LOW FAT WILD MUSHROOMS AND VEAL CANNELLONI

Steps:

• Cook the cannellonis according to the usual method and put aside.
• Heat up the shallots and the garlic in margarine.
• Add the lean minced veal and cook until it loses its pink color.
• Salt, pepper and let simmer for 10 minutes.
• Add the ricotta, parmesan and fine herbs.
• Stuff the cannellonis.
• For the Wild Mushroom Bechamel.
• In a pan saute the mushrooms in margarine and put aside.
• Melt margarine in a pot and add the flour until there is a homogenous consistency.
• Add the milk with the aid of a wisk and mix until it thickens.
• Add the veal stock, the mushrooms, salt and pepper to taste. Put aside.
• Put some mushroom bechamel on a 9 x 13 inch (3L) tray.
• Place the stuffed cannellonis on the tray.
• Pour the rest of the sauce on top and add American cheese. Brown the cheese in the oven.
• Serve with your favorite vegetables.

WILD MUSHROOM SOUP WITH CANNELLINI BEANS & PEARLED BARLEY

Steps:

• Heat olive and sesame oil in a large saucepan over medium heat. Add mustard, fenugreek, fennel, celery and cumin seeds or powder into the oil and gently toast, with the lid on for about one minute. This method flavors the oil and thus the soup with the aromatic as well as flavor properties of the spices. Be sure to keep the pot covered as the mustard seeds will "pop" and scatter.
• Once you've heard the seeds pop for about 15-20 seconds, add the onions and sautee for a few minutes. Once the onions have begun to become translucent, add the garlic and the celery. Adjust the flame as necessary, and sautee until the celery pieces are translucent.
• Squeeze the juice of ½ lemon and 2T of mirin into the pan to deglaze it. Then, add the mushrooms and gently stir over a medium flame for approximately five minutes.
• Add the cannelloni beans (you may use canned, this will reduce the cooking time), rinsed pearled barley, wakame, tamari, and broth. Add enough broth to cover the beans. If you are using fresh beans, add extra broth to cover an additional inch.
• Gently stir the soup for 40 minutes, more or less, or until beans are cooked to taste. Adjust salt to your preference.

QUICK LOW-FAT MUSHROOMS

Steps:

• Heat the oil in a non-stick frying pan over medium heat.
• Add the garlic and onion -stir until the onion has softened. Add the stock powder and dried basil. This should take roughly 3 minutes.
• Add the cut mushrooms and continue to cook for another minute. Add the extra oil if required to moisten the mushrooms. Season with salt and pepper to taste.
• Mix the cornflour with a little water in your measuring cup. Add more water to bring to the 1/4 cup measurement of water. Mix and add over the mushrooms. You can use cream or evaporated milk in place of the water if you wish.
• Continue to cook and stir until done to your liking. I prefer to keep my mushrooms chunky.
• Serve over toast, steak or chicken.

VEAL CANNELLONI WITH CAMEMBERT ROSé SAUCE (CANNELLONI DI

Steps:

• Filling.
• In a sauce pan over medium heat, brown the shallots and cabbage in the olive oil for 5 minutes.
• Add the ground veal and continue cooking over high heat until the meat is cooked through. Moisten with the white wine and reduce until the liquid is evaporated. Remove from heat and add the Camembert cheese, stirring until it is melted. Stir in the thyme, bread crumbs, Parmesan and eggs. Season with salt and pepper, mix well and set aside.
• In a large pot, cook the lasagna noodles in boiling, salted water, 2 at a time. Drain and place in a bowl of ice water to stop the cooking process.
• Spread one-twelfth of the filling along the longer edge of each drained, cooked noodle, and roll up to make the cannelloni.
• Rosé Sauce.
• In a sauce pan over medium heat, soften the shallots and garlic in the butter for two minutes.
• Add the white wine and reduce by half.
• Add the diced tomatoes, bay leaf, salt and pepper and cook over high heat for 5 minutes.
• Stir in the cream and continue cooking over very low heat for 10 minutes.
• Add the camembert and thyme, stirring until the cheese is completely melted. Transfer the sauce to a blender or food processor and whir just until smooth (a food mill works well too).
• Assembly.
• Preheat the oven to 200C/ 400F/.
• Pour a little sauce in the bottom of a baking dish.
• Arrange the cannelloni in the dish (do not pack them too tightly). Cover with the rest of the sauce.
• Sprinkle with bread crumbs, Parmesan and thyme. Cover tightly with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.