Cannelloni Recipe

Pasta

  • 4 cups flour
  • 2 eggs
  • 1 tsp. salt
  • 1/2 cups water

Cut paper-thin pieces in 4 in. by 3 in. pieces.
Boil in salted water 5 minutes and cool.

Stuffing

  • 4 oz Pork
  • 4 oz Veal
  • 4 oz Chicken
  • 4 oz Ham
  • 1/4 cup grated Romano cheese
  • 2 eggs
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/4 tsp. nutmeg
  • 2 tbsp. Butter or margarine

Directions

Chop meat fine.
Melt butter/margarine & brown meat except ham.
Add ham and seasonings.
Cover and simmer 15 minutes.
Grind meat.
Add eggs and cheese.
Should be fine and smooth.
Spread stuffing on pasta squares.
Roll and put in buttered pan.
Pour butter on top, layer of cheese & chicken broth.
Bake at 350 for 15 to 30 minutes.

Olympia

Pasta Al Prosciutto Con Zucchini Recipe

Ingredients

  • 2 medium-sized zucchini, cleaned and cut into thin slices
  • Coarse grained salt
  • 2 lbs ripe fresh tomatoes, seeded and cut into 1 inch pieces
  • 1/2 cup olive oil
  • 1 cup lukewarm chicken or beef broth
  • 1 large pinch of ground saffron
  • 4 oz Prosciutto in one piece, cut into 1 inch cubes with all the fat removed
  • Salt and freshly ground pepper
  • 1 lb Penne pasta

Directions

Soak the zucchini in a bowl of cold water with coarse salt added for one half hour.
Bring a large pot of cold water to a boil over medium heat.
Drain the zucchini and rinse under cold water to remove all the salt.
Put tomatoes in a glass bowl, add 1/4 cup of oil and mix well.
Heat the remaining 1/2 cup of oil in a large skillet over medium heat, add contents of bowl to skillet, raise heat and sauté for 5 minutes, stirring every so often with a wooden spoon.
Dissolve the saffron in the broth and add it to skillet.
Add coarse salt to the pot of boiling water, then add the pasta and cook for 8-11 minutes, depending on brand. This is one minute less than for normal “al dente”.
Add Prosciutto to skillet and lightly season with salt and pepper. Sauté for one minute, drain the pasta and add it to skillet. Mix very well and cook for one minute more.
Sprinkle parsley leaves over and transfer to a large warmed serving platter.
Serve immediately with optional freshly grated Parmesan cheese.

Denise