Lamb Cannelloni With Walnut Parmesan Sauce Recipe
Ingredients
12 dry cannelloni shells (or fresh made from lasagna sheets 5 "x4")
Filling
1 tbsp. olive oil
1/2 medium onion, diced
1 tsp. chopped garlic
1 tbsp. fresh chopped rosemary (1 tsp. dry)
1/2 lb. lamb, cut into cubes
2 tbsp. chopped parsley (1 1/2 tsp. dry)
Salt and pepper to taste
1 egg
1/4 cup bread crumbs (preferably seasoned)
Sauce
2 tbsp. butter
1 cup heavy cream
2 tsp. chopped parsley
2 tbsp. Parmesan cheese
2 tsp. finely chopped walnuts (preferably toasted)
Directions
Cook in boiling water until just barely cooked (al dente).
Drain and rinse with cold water and set aside.
Heat oil in skillet.
Add ingredients and cook until lamb is medium done.
Add and let cook slightly.
Add to above and puree in food processor.
Place approx 1 heaping tbsp.into cannelloni shells.
Place in baking dish.
Bring ingredients to a boil and pour over cannelloni shells.
Cook and bake, covered, for approx 15 minutes, just until hot.
Drain and rinse with cold water and set aside.
Heat oil in skillet.
Add ingredients and cook until lamb is medium done.
Add and let cook slightly.
Add to above and puree in food processor.
Place approx 1 heaping tbsp.into cannelloni shells.
Place in baking dish.
Bring ingredients to a boil and pour over cannelloni shells.
Cook and bake, covered, for approx 15 minutes, just until hot.
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