Tuna Stuffed Cannelloni Food

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.

TUNA STUFFED CANNELLONI

Steps:

• Mix together the ricotta, tuna, scallions, red bell pepper, salt, and pepper. Divide the mixture among the cannelloni tubes.
• Put half of the tomatoes in a shallow casserole dish. Lay the cannelloni on top, then cover with remaining tomatoes and juice.
• Cover the dish with aluminum foil and cook in 375 degree oven for 35 minutes or until tender. You can also microwave this on medium for 15 minutes.
• Serve with parmesan cheese.

SWEET STUFFED CANNELLONI

Steps:

• Combine ricotta, brown sugar, pine-nuts, lemon zest, mint, nutmeg, cinnamon, candied clementine and egg white.
• Carefully stuff cannelloni with filling and place in a buttered baking dish.
• Cover with pouring cream and sprinkle with caster sugar.
• Bake in a 190C oven for 25 minutes or until golden brown.
• Suggestions:.
• Serve one cannellone on a plate with fresh berries or a tablespoon of hot chocolate sauce, made by melting equal amounts of cream and chocolate over a low heat with a teaspoon of vanilla and a cinnamon stick.

TUNA AND CHEESE STUFFED MANICOTTI

Steps:

• Cook Manicotti shells. Cook green pepper and onion in 2 Tablespoons butter until tender, set aside. Combine eggs, cottage cheese, 1/4 cup parmesan and crushed marjoram. Add choice of cooked vegetables, tuna, green pepper and onion and mix well. Spoon into cooked manicotti shells. Arrange stuffed shells in a single layer in a 12 x 7.5 x 2 dish.
• In saucepan melt 3 Tablespoons of butter. Blend in flour, salt and pepper. Add milk all at once. Cook and stir til thickened and bubbly. Add shredded cheese, stirring to melt; pour over stuffed shells. Sprinkle with 1/4 cup parmesan. Cover and bake in 350 oven 35 to 40 minutes or until heated through.

CANNELLONI

Steps:

• MEAT FILLING: Heat oil in a medium saucepan, add the onion and garlic, cook until tender.
• Add meat and cook until browned.
• Add oregano, basil, 2 tsp tomato paste, and cook uncovered for 10 to 15 minutes, stirring.
• Add chopped spinach and combine.
• Combine egg and cream, stir into meat mixture and season. Set aside.
• TOMATO SAUCE: Heat oil in the pan, add the onion and garlic, cook until tender.
• Add the puréed tomatoes, tomato paste, seasonings and simmer for 10 minutes, covered. Remove from heat and set aside.
• BÉCHAMEL SAUCE: Place sliced onion and peppercorns in the milk, bring slowly to the boil, remove from heat and let stand for 5 minutes.
• Melt butter in a saucepan, add the flour first made into a thin paste (roux) to the saucepan.
• Strain the milk, discarding the onions and peppercorn, and slowly add to the saucepan whisking until it thickens, then add the cream and season to taste with salt and pepper -- set aside.
• ASSEMBLY (Once cooled): Cook the pasta according to package directions, then plunge into cold water to stop the cooking. Drain. Stuff the cooled meat mixture into the tubes - using either a small spoon or clean hands. I find it easy using disposable gloves. to fill them.
• Spread 3 tablespoons of the tomato sauce over the base of a large shallow dish, then arrange the filled cannelloni side-by-side over the sauce.
• Spoon the Béchamel Sauce over the cannelloni and then cover with the tomato sauce.
• Sprinkle the grated cheeses evenly on top and bake uncovered at 350ºF/175ºC for 30-35 minutes.
• Serve with Salads, Crusty bread and a nice glass of red wine.