Text 364, 85 rader
Skriven 2010-08-19 17:36:00 av Dave Drum (44074.cooking)
Ärende: SF GAte 233
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Truffled Butternut Squash Cannelloni
 Categories: Squash, Italian, Desserts
      Yield: 4 servings
 
      1 md Butternut squash
  2 1/2 tb Unsalted butter
      4 oz Monterey Jack or fontina
           - cheese; shredded
           Salt and pepper
      5 oz Lasagna sheets (16 sheets)
      3 oz Freshly grated Parmesan
      3 oz Chicken or vegetable stock
           Generous drizzling of
           - truffle oil
 
  From Chronicle columnist Marlena Spieler, who writes:
  "Truffle oil gives the lovely autumnal scent of truffles,
  without their prohibitive price. The aroma reminds me of
  damp leaves, and wooded hillsides in Southern French and
  Italian countrysides, and of tantalizing meals whipped
  up from these edible treasures of the forest."
  
  Cut the squash in half lengthwise. Place in a steamer
  and steam until just tender, about 35 minutes (or place
  facedown on a baking sheet and roast in a 375 degrees
  oven until just tender, about 40 minutes). When the
  squash is tender, let it cool slightly, then scoop out
  the seeds. Scoop out the flesh, then mash it with a
  fork. Measure out 1 1/2 cups (save any extra for another
  meal).
  
  Mix the squash with 1 1/2 tablespoons of the butter, 2
  tablespoons of the shredded Jack, and salt and pepper.
  Set aside.
  
  Bring a large wide pot of salted water to the boil, then
  cook the lasagna noodles several at a time, cooking them
  only 2-3 minutes each. You want them just cooked through
  but not quite ready to eat.
  
  Remove from the hot water one at a time, using a slotted
  spoon, taking care not to tear them (too much).
  
  Spread out the noodles on an oiled plate or board, working
  with one batch while you cook the next batch. Spoon a
  generous tablespoon of the squash mixture onto the end of
  one noodle, then fold it over and roll it up. Place the
  rolled noodle in a baking dish. Repeat until you have
  cooked, filled and rolled all of the noodles and the
  filling has been used up.
  
  Sprinkle the rest of the grated Jack over the top of the
  noodle parcels, and about half of the Parmesan, then drizzle
  with the stock and dot with the remaining butter.
  
  Bake in a 400 degrees oven for just long enough to lightly
  brown the top and heat everything through, which will finish
  cooking the noodles.
  
  Serve sprinkled with the remaining Parmesan and drizzled
  generously with the truffle oil.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 23 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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