Tuesday, November 30, 2010
Turkey Cannelloni with Sun Dried Tomato Creme
Crepelli Recipe: Make a crepelli batter in a mixing bowl with 2 eggs, an equal amount of milk, flour, sea salt and a splash of olive oil while whisking. (No sugar and no butter! Add just enough flour so that the batter coats the back of a spoon.) Heat a non stick pan over medium heat. Brush the pan with olive oil. pour enough crepelli batter into the pan so that a thin crepe is formed. Tilt the pan to even the edges of the crepe. Flip the crepe. (Do not brown the crepes for cannelloni. The crepe should look like a pasta color. Set the crepes aside.
Turkey Cannelloni Stuffing Recipe: Saute fine chopped onion, celery, garlic and carrots till al dente over medium heat. Add ground turkey, sage, oregano, basil, sea salt and black pepper. Saute and stir till turkey is fully cooked. Remove from heat and stir in a little grated cheese mixture of parmesan, asiago, mozzarella, provolone and romano. Let the stuffing cool.
Form 1/2 inch round lines of turkey mixture across the center of the crepelli. Trim off the excess canelloni shell and roll like a tube shape. Trim the ends of the cannelloni. Place the cannelloni in a covered pan brushed with olive oil and bake at 350 degrees till hot but not let it brown.
Sun Dried Tomato Creme Recipe: Cook sun dried tomatoes in a little water to reconstitute them over high heat. Turn the heat to medium and add a little bit of tomato paste, cream, sea salt and black pepper. Stir till sauce is reduced a little. Place the cannelloni on a plate and pour the sauce over them. Sprinkle with a little bit of fresh grated parmesan cheese.
This dish is so very tasty and healthy. Turkey instead of ground beef or veal is nice! You just have to remember not to season this turkey like beef. Go light on the seasoning. The sun dried tomato is the bold flavor of this dish and the sauce needs minimal seasoning. Yum! Ciao Baby! ... Shawna