Cannelloni Stuffed With Spring Asparagus
December 18th, 2010 11:02 AM
After months of cold grey winter, spring is here, with blue skies and blossoms… and an abundance of asparagus. This versatile vegetable has many applications besides steaming and grilling, and you can find imaginative ways to replace other vegetables with this beloved spring treat.
This recipe offers you one way to create a fabulous dish with asparagus. I must admit that there are a few steps in this recipe, but it is well worth the effort. In one afternoon you could have a freezer full of these little gems, ready to be pulled out on one of those cold winter days, or you can simply enjoy them right away and savour in the fact that spring has sprung! This version uses a cream sauce because it makes the dish decadent and sinful. You can certainly substitute the cream sauce with your favourite Marinara. I promise it will be just as wonderful!
This recipe makes approximately 24 cannelloni.
The Filling
1 small onion, finely diced
3 ribs of celery, finely chopped
2 cloves minced garlic
3 bunches coarsely chopped asparagus
½ cup chicken stock (you can substitute with veggie stock or water)
½ cup whipping cream (optional)
Extra Virgin Olive Oil for sautéing
1 tsp. dried basil
A few grates of fresh nutmeg
1 large bay leaf
Juice of 1 lemon
1 tsp. Dijon mustard
Salt and Pepper to taste
1 ½ cups grated Parmesan cheese
1 cup Ricotta Cheese
Handful each of fresh Basil and Flat Leaf Parsley
In a large sauté pan add the olive oil, onions, celery and garlic. Slowly sauté on medium heat until soft and translucent. Add the asparagus, liquid and spices. Again on medium heat you want to cook the filling until all of the liquid has evaporated. This will take approximately 20 minutes. Stir occasionally to avoid burning. Once you have a dry product, season to taste and stir in the lemon juice and Dijon. Transfer the filling into a bowl to cool. When it is slightly cooled, place the filling in a food processor and pulse a few times to combine the mixture. You want it to be slightly chunky to give the dish texture. This can be done in 2 batches to avoid overfilling the food processor. Stir in the Parmesan and Ricotta cheese along with the fresh Basil and Parsley. Your filling is ready!
Rolling the Cannelloni
My suggestion is fresh lasagna sheets. They are so easy to roll and you can cut them in any size you wish. A good size to start with is 5 by 4 inches. These are your cannelloni, so honestly, you can cut them in any size you wish and they will be perfect. Once you have your pieces of pasta ready, place the filling in the middle and try to fill up 1/3 of the sheet equally through the center. Roll them up and you will find that the crease will remain at the bottom. If you want to freeze them, place them on a cookie sheet and put them in the freezer overnight. The next day you can store them in freezer bags and save them for a rainy day. But, if you are eating them right away, here’s a sauce that you can bake them in…
Cream Sauce
This amount will cover at least 12 large cannelloni.
¼ cup finely chopped onion
2 cloves minced garlic
½ cup butter
½ cup flour
3 cups half and half
1 cup liquid – your choice of white wine, chicken/veggie stock or water
A few grates of nutmeg
1 cup grated Parmesan
Salt and pepper to taste
Topping Your Cannelloni
2 cups grated Mozzarella cheese
Sweat the onions and garlic in a little bit of olive oil and all of the butter. When softened, stir in the flour and cook for brief minute. With a whisk and one quick shot, add all of the liquid and stir until all is incorporated. Add the nutmeg, salt and pepper. Bring the cream sauce to a boil and cook for a few minutes on low heat, stirring occasionally. Remove from the heat and stir in the Parmesan. When you are ready to assemble, choose a shallow pan or lasagna pan and pour half of the sauce on the bottom. Arrange the cannelloni in any pattern you wish. Pour the remaining sauce over cannelloni and top with the mozzarella. Bake in a preheated 350 degree oven for 40 minutes, or until it bubbles golden brown and you just can’t take it anymore!
Recipe by Mina Petrovich of A Moveable Feast Cafe & Catering Co. www.amoveablefeastcafe.com
Copyright North Shore Magazine Issue Apr - May 08
This recipe offers you one way to create a fabulous dish with asparagus. I must admit that there are a few steps in this recipe, but it is well worth the effort. In one afternoon you could have a freezer full of these little gems, ready to be pulled out on one of those cold winter days, or you can simply enjoy them right away and savour in the fact that spring has sprung! This version uses a cream sauce because it makes the dish decadent and sinful. You can certainly substitute the cream sauce with your favourite Marinara. I promise it will be just as wonderful!
This recipe makes approximately 24 cannelloni.
The Filling
1 small onion, finely diced
3 ribs of celery, finely chopped
2 cloves minced garlic
3 bunches coarsely chopped asparagus
½ cup chicken stock (you can substitute with veggie stock or water)
½ cup whipping cream (optional)
Extra Virgin Olive Oil for sautéing
1 tsp. dried basil
A few grates of fresh nutmeg
1 large bay leaf
Juice of 1 lemon
1 tsp. Dijon mustard
Salt and Pepper to taste
1 ½ cups grated Parmesan cheese
1 cup Ricotta Cheese
Handful each of fresh Basil and Flat Leaf Parsley
In a large sauté pan add the olive oil, onions, celery and garlic. Slowly sauté on medium heat until soft and translucent. Add the asparagus, liquid and spices. Again on medium heat you want to cook the filling until all of the liquid has evaporated. This will take approximately 20 minutes. Stir occasionally to avoid burning. Once you have a dry product, season to taste and stir in the lemon juice and Dijon. Transfer the filling into a bowl to cool. When it is slightly cooled, place the filling in a food processor and pulse a few times to combine the mixture. You want it to be slightly chunky to give the dish texture. This can be done in 2 batches to avoid overfilling the food processor. Stir in the Parmesan and Ricotta cheese along with the fresh Basil and Parsley. Your filling is ready!
Rolling the Cannelloni
My suggestion is fresh lasagna sheets. They are so easy to roll and you can cut them in any size you wish. A good size to start with is 5 by 4 inches. These are your cannelloni, so honestly, you can cut them in any size you wish and they will be perfect. Once you have your pieces of pasta ready, place the filling in the middle and try to fill up 1/3 of the sheet equally through the center. Roll them up and you will find that the crease will remain at the bottom. If you want to freeze them, place them on a cookie sheet and put them in the freezer overnight. The next day you can store them in freezer bags and save them for a rainy day. But, if you are eating them right away, here’s a sauce that you can bake them in…
Cream Sauce
This amount will cover at least 12 large cannelloni.
¼ cup finely chopped onion
2 cloves minced garlic
½ cup butter
½ cup flour
3 cups half and half
1 cup liquid – your choice of white wine, chicken/veggie stock or water
A few grates of nutmeg
1 cup grated Parmesan
Salt and pepper to taste
Topping Your Cannelloni
2 cups grated Mozzarella cheese
Sweat the onions and garlic in a little bit of olive oil and all of the butter. When softened, stir in the flour and cook for brief minute. With a whisk and one quick shot, add all of the liquid and stir until all is incorporated. Add the nutmeg, salt and pepper. Bring the cream sauce to a boil and cook for a few minutes on low heat, stirring occasionally. Remove from the heat and stir in the Parmesan. When you are ready to assemble, choose a shallow pan or lasagna pan and pour half of the sauce on the bottom. Arrange the cannelloni in any pattern you wish. Pour the remaining sauce over cannelloni and top with the mozzarella. Bake in a preheated 350 degree oven for 40 minutes, or until it bubbles golden brown and you just can’t take it anymore!
Recipe by Mina Petrovich of A Moveable Feast Cafe & Catering Co. www.amoveablefeastcafe.com
Copyright North Shore Magazine Issue Apr - May 08
