lunedì 1 aprile 2013
ASPARAGUS, HAM AND CHEESE CANNELLONI
Entree - Vegetarian (see notes below)
2 1/2 cups 00 Italian flour
1 bunch asparagus
10 slices ham (or chicken/turkey breast), I found a real low sodium one, cut in half
10 slices Provolone, cut in half
4 cups milk
4 tbsp 00 Italian flour
Parmigiano, shredded mozzarella, plain (NOT flavored) bread crumbs, salt
Prepare the dough.
Arrange flour in a bowl, create a “well” in the middle and place eggs in it. Working with a fork, mix flour and eggs enough to be able to transfer “crumbles” on a lightly floured, not cold surface. Knead, until you obtain a smooth dough, at least 10 minutes: the time depends also on the quantity of pasta you're preparing.
Wrap it tightly in plastic wrap and let it rest for 30 minutes at room temperature. Flour gets “stressed” when you knead it and if you don't allow it to rest, it will compromise the results.
While the dough rests, boil asparagus to desired doneness and prepare bechamel.
In a little saucepan, warm up the milk.
Put the pot on medium/low heat and, stirring continuously (to prevent sticking on bottom), bring to boil then remove from heat, keep it covered with a lid to prevent film to form on top.
Layer dough, ham, cheese and asparagus and roll. These quantities will give you about 20 cannelloni.
Preheat oven to 375F.
5-10 minutes or until a golden crust forms on top.
This recipe makes 20 cannelloni.
- For a vegetarian version, avoid the meat.
- The original recipe of bechamel actually requires the use of butter: I avoid it and use light milk to make it ligher.
- My 9x13 baking pan fit 12 cannelloni, I froze the other ones for future use (not too long in the future ;-) )
- The use of breadcrumbs will make your crust "crustier"!!