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Cannelloni with prosciutto and zucchini

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Cannelloni with prosciutto and zucchini photo 1

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Ingredients/Components

water - 3 qt
cannelloni shells - 12 item
olive oil - 3 Tbsp
medium zucchini, diced - 4 item
garlic cloves, thickly sliced - 4 item
red pepper flakes - 1/4 tsp
onion, chopped - 1/2 tsp
salt - 1/2 tsp
black pepper - 1/4 tsp
white wine - 1/4 c
chicken stock - 1/4 c
Ricotta cheese - 1 c
grated Parmesan - 2/3 c
chopped Prosciutto or ham - 3/4 c
chopped fresh parsley - 1/4 c
tomato sauce recipe follows - 2 c
Bchamel sauce recipe follows - 3/4 c
Drain the shells and place them on a baking sheet to cool
whole garlic cloves - 4 item
finely chopped onion - 3/4 c
cans peeled Italian tomatoes - 2 oz
dried - 10 basil
While the onions are cooking, put the tomatoes and their juices in a food processor and process until smooth; add the tomato puree to the onion mixture
butter - 3 Tbsp
flour - 3 Tbsp

How to make cannelloni with prosciutto and zucchini:

Bring the water to a boil in a large pot; cook the cannelloni shells for half the time directed on the package. Drain the shells and place them on a baking sheet to cool. Preheat oven to 400°; heat the olive oil in large saut pan on high heat until sizzling, about 2 minutes. Add the zucchini, garlic, red pepper flakes, onion, salt and pepper and cook about 8 to 10 minutes. Add the wine and chicken stock and boil until most of the liquid cooks away (about 4 to 5 minutes). Place the zucchini mixture in a food processor with the Ricotta, 1/3 cup of Parmesan cheese, the Prosciutto (or ham) and parsley; process to a smooth consistency. Transfer the filling to a piping bag with a large open tip. Place the tip in one end of the cannelloni and fill halfway; place the tip in the other end of the shell and finish filling. (If you don't have a piping bag, cut each cannelloni shell open lengthwise, lay on a flat surface and spoon 2 to 3 tablespoons of the filling down the center and roll up.)

Pour 1 cup of Tomato Sauce over the bottom of a 9 x 13 baking dish. Place the filled cannelloni on top of the sauce (seam side down if you've split the shells). Pour the remaining tomato sauce over the cannelloni; top with the Bchamel sauce and sprinkle with the remaining Parmesan cheese. Bake for 30 to 40 minutes. Remove from oven and let sit for 10 minutes before serving.Tomato Sauce:4 Tbsp. olive oil4 whole garlic cloves3/4 c. finely chopped onion2 (28 oz.) cans peeled Italian tomatoes10 fre

Recipe categories: Main dish, One Dish meal, Ham.

Rating:

Average rating: 4, total votes: 6

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