12 dry cannelloni shells
1 filling
1 *******
1 tbsp olive oil
1/2 medium onion, diced
1 tsp chopped garlic
1 tbsp fresh chopped rosemary or
1 tsp dry
1/2 lb lamb, cubed
2 tbsp chopped parsley or
1 1/2 tsp dry
1 salt and pepper to taste
1 egg
1/4 cup bread crumbs
1 (preferably seasoned)
1 sauce
1 *****
2 tbsp butter
1 cup heavy cream
2 tsp chopped parsley
2 tbsp parmesan cheese
2 tsp finely chopped walnuts
1 (preferably toasted)
Directions
Cook cannelloni in boiling water until al dente. Drain and rinse with
cold water and set aside. FILLING: Heat oil in skillet. Add onion,
garlic, rosemary and lamb. Cook until lamb is medium done. Add
parsley, salt and pepper and let cook slightly. Add egg and puree in
food processor. Place approximately 1 heaping Tbsp. into cannelloni
shells. Place in baking dish. SAUCE: Bring ingredients to a boil and
pour over cannelloni shells. Bake, covered, for about 15 minutes,
just until hot.
Servings: 4 servings
Lamb Cannelloni With Walnut Parmesan Sauce Recipe brought to you by Recipe Ideas
Categories: Cheese; Italian; Lamb; Meat; Nut
The History of Recipes
Historians have proved the existence of recipes back into the far past, in truth as far back as the Egyptians, and maybe further still. Having said that, sadly, these old cookbooks were just primitive hieroglyphic recipes for preparing meals.
Progressing into The time of the romans 25BC a man called Apicius created a number of scripts which described recipes cooked by his fellow Romans. In his publication, Apicius tells us how the meals were separated into starters, main meal and dessert, something we still use today. Aspicius also informs us how the ancient chefs made use of many different spices, including many that are still in use today like bay, fennel and parsley. Over the next few centuries, the rich families of the West tried to offer the best banquets, and as a result the best cooks and their collection of recipes were highly sought after. Even so, it was during the 19th century that formal cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, testing, and recording recipes that were common in the better off homes of the day. The introduction of television brings us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Lamb Cannelloni With Walnut Parmesan Sauce recipe.
