Recipes With Videos
Soups, Salads, Appetizers, Vegetables & Side Dishes
Pizza & Pasta
Basics & Sauces
Cooking School Recipes
Cannelloni with Prosciutto and Zucchini
Get Nick's eBooks!
For IPad®, IPod Touch®, IPhone®, Nook®, Kindle®, Mac®, or PC.
3 quarts water
12 cannelloni shells
3 tablespoons olive oil
4 medium - zucchini, diced
8 garlic cloves, thickly sliced
1/4 teaspoon red pepper flakes
1/2 onion, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup white wine
1/4 cup Chicken Stock (see page 225)
1 cup ricotta cheese
2/3 cup freshly grated Parmigiano Reggiano cheese
3/4 cup chopped prosciutto or ham
1/4 cup chopped fresh Italian parsley
2 cups Tomato Sauce (see page 222)
3/4 cup Bechamel Sauce (see page 228)
Serves 4 To 6
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 the oven to 400 F. Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add the zucchini, garlic, red pepper flakes, onion, salt and pepper and cook about 8-10 minutes. Add the wine and chicken stock and boil until most of the liquid cooks away, about 4-5 minutes. Place the zucchini mixture in a food processor with the ricotta, 1/3 cup of the Parmigiano Reggiano cheese, the prosciutto and parsley and 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. Repeat with the remaining shells. If you don't have a piping bag, cut each cannelloni shell open lengthwise, lay on a flat surface and spoon 2-3 tablespoons of the filling down the center. Roll the shell up and set aside until you've filled the remaining shells.
Pour 1 cup of the tomato sauce over the bottom of a 9 x 13 inch backing dish or casserole. Place the filled cannelloni on top of the sauce. (If you've split the cannelloni shells, place them in the dish seam-side-down.) Pour the remaining tomato sauce over the cannelloni, top with the bechamel sauce and sprinkle with the remaining Parmigiano Reggiano cheese. Bake for 30-40 minutes. Remove from the oven and let sit for 10 minutes before serving.
Wine Suggestion - Pinot Noir
©2013 Nick Stellino Productions