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● Sausage and Vegetable Cannelloni
Cannelloni di Salsicce
2 tablespoons butter
3 tablespoons flour
2 cups whole milk, heated
salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus extra
1 medium onion, thinly sliced
1 clove garlic, minced
21⁄4 pounds sweet Italian sausage, casings removed, crumbled
1 red bell pepper, seeds and inner white ribbing removed, diced
1 yellow bell pepper, seeds and inner white ribbing removed, diced
1 carrot, diced
1 small zucchini, diced
1⁄4 cup dry white wine
2 cups canned crushed tomatoes
1⁄2 cup chicken stock, heated
3 sprigs thyme, chopped
3 sprigs parsley, chopped
1 pound lasagna
1⁄2 cup Parmigiano-Reggiano, freshly grated
Prepare the besciamella sauce: In a small saucepan over medium heat, melt the butter. Add the flour and stir until a paste forms. Cook for 2 minutes, then add the milk in a slow, steady stream, whisking constantly. Cook, stirring often, until the sauce thickens, about 5 to 6 minutes. Season with salt and pepper and set aside. In a large skillet over medium heat, warm the olive oil. Add the onions and garlic and sauté until the onions are translucent. Add the sausage and sauté until golden brown. Add the bell peppers, carrots and zucchini and sauté until the vegetables soften. Season with salt and pepper. Add the wine and cook until the liquid evaporates completely. Add the tomatoes and chicken stock and cook over low heat until the sauce thickens, about 30 to 35 minutes. Season with salt and pepper, stir in the herbs and set aside. Meanwhile, bring a large pot of water to a boil. Add salt and the lasagna and cook until just under al dente. Drain the pasta, and plunge into an ice bath to cool. Drain again and pat dry. Cut the lasagna in Sausage and Vegetable Cannelloni 1⁄2 crosswise. Preheat the oven to 375°. Spoon some sausage sauce on the end of each pasta noodle and gently roll up to form cannelloni. Lightly brush a baking dish with olive oil and arrange the cannelloni in it seam side down. Top with some besciamella and the remaining sausage sauce, sprinkle with Parmigiano and bake for 15 minutes, or until the top is brown. ● Serves 4
Wine
Suggestion, Generous full-bodied
red
