Lamb Cannelloni With Walnut Parmesan Sauce Recipe
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Lamb Cannelloni With Walnut Parmesan Sauce
12 dry cannelloni shells
1 filling
1 *******
1 tbsp olive oil
1/2 medium onion, diced
1 tsp chopped garlic
1 tbsp fresh chopped rosemary or
1 tsp dry
1/2 lb lamb, cubed
2 tbsp chopped parsley or
1 1/2 tsp dry
1 salt and pepper to taste
1 egg
1/4 cup bread crumbs
1 (preferably seasoned)
1 sauce
1 *****
2 tbsp butter
1 cup heavy cream
2 tsp chopped parsley
2 tbsp parmesan cheese
2 tsp finely chopped walnuts
1 (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. Bake, covered, for about 15 minutes,
just until hot. |
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