Try this Cannelloni with Prosciutto And Zucchini recipe, or contribute your own.
Suggest a better descriptionMMMMM-----------------------BECHAMEL SAUCE---------------------------- 3 c Milk 3 tb Butter 3 tb Flour 1/8 ts Nutmeg Directions: Cannelloni - Cook the cannelloni noodles for half the time directed on the package. Drain and let cool. Preheat oven to 400 degrees. Heat olive oil in a large saute pan until hot. Add the zucchini, garlic, red pepper flakes, onion, salt and pepper and cook for 8-10 minutes. Add the wine and chicken stock and boil until most of the liquid cooks away, 4-5 minutes. Place zucchini mixture into food processor with the ricotta and 1/3 cup of the parmesan cheese, the prosciutto and parsley. Process to a smooth consistency. Transfer filling to piping bag. Place the tip of bag into one end of the cannelloni and fill halfway. Repeat for the other side of noodle. Pour 1 cup of the tomato sauce into a 9x13 baking dish. Place filled cannelloni on top of sauce. Pour the remaining tomato sauce over and top with bechamel sauce. Top with remaining parmesan cheese. Bake for 30-40 minutes. Remove from oven and let sit for 10 minutes before serving. Bechamel Sauce: In a large saucepan, warm the milk until steaming. In another saucepan, melt the butter over medium heat. Whisk the flour into the melted butter to create a roux. Continue cooking for 2 minutes, stirring constantly. Do not let the flour brown. Remove pan from heat. Add the nutmeg to hot milk. Pour a little at a time of the warm milk into the roux, whisking vigorously to prevent lumps. When milk has been added, return pan to heat, whisking until sauce thickens.
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Serving Size: 1 Serving (3911g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1416 | ||
Calories from Fat: 381 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.3g | 56 % | |
Saturated Fat 17.7g | 89 % | |
Monounsaturated Fat 16.2g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 94.6mg | 29 % | |
Sodium 18721.6mg | 646 % | |
Potassium 12028.3mg | 317 % | |
Total Carbohydrate 210.9g | 62 % | |
Dietary Fiber 53.8g | 215 % | |
Sugars, other 157.1g | ||
Protein 84.2g | 120 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1416
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