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Tomato Sauce
2 medium onions, chopped
2 pounds tomatoes, chopped
3/4 teaspoon dried basil
2 tablespoons olive oil
3 carrots, chopped
1/2 teaspoon sugar
2 cloves garlic, minced or pressed
3 tablespoons tomato paste
Salt and pepper to taste
Pasta and Filling
1 medium onion
2 tablespoons olive oil
4 ounces mozzarella, cubed
1/2 cup
Heart of the Desert shelled pistachios, finely chopped
24 pasta rectangles (5-1/2 inches by 4 inches)
1/3 cup grated Parmesan or Asiago cheese
1-1/4 pounds boneless chicken breast
2 eggs, beaten
2 ounces lean bacon
1/4 cup whipping cream
Salt and pepper
Nutmeg
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Tomato Sauce
In a large saucepan over low heat, combine the olive
oil and onions. Sauté until the onions are translucent.
Add the garlic, tomatoes, carrots, tomato paste, and seasonings.
Cook, stirring occasionally, until thick and the vegetables have
softened (30-40 minutes). Cool and place in food
processor. Process the sauce until smooth and reserve.
Pasta and Filling
Cut the chicken and bacon into chunks and quarter the
onion. Place in a food processor and process until finely
chopped. Heat the olive oil in a large skillet. Add the
chicken mixture and sauté over low heat, stirring constantly to break
apart any lumps, until cooked through. Remove from heat and cool
slightly. Combine the beaten eggs and cream and add to the
cooled chicken mixture along with the mozzarella. Season to
taste and add chopped pistachios. Heat water in a large, deep
skillet. Keep the water at a gentle boil and add the pasta
rectangles in small batches (3 or 4 at a time). Simmer until
just tender and remove to a bowl of cold water (this will keep the
pasta from sticking). Preheat oven to 375° F. Butter a
large baking dish. Dry the pasta and fill each rectangle with
2-3 tablespoons of the chicken mixture. Roll up each rectangle
into a cylinder and pack closely in the baking dish. Top the
cannelloni with the tomato sauce, covering completely. Sprinkle
grated cheese over the top and bake until lightly browned and bubbling
(20-25 minutes).
6 servings.
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