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A dish that old Andy Boy himself
invented. Mascarpone cheese combined with broccoli rabe makes
a splendid filling, then topped with red pepper sauce.
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Ingredients:
1 box cannelloni pasta
1 bunch Andy Boy broccoli rabe, blanched and chopped
1 lb. mascarpone cheese
1/2 lb. Parmesan cheese
3 egg yolks
1 t chopped garlic
1 T chopped shallot
1 T chopped parsley
Red pepper flakes (optional)
1 C grated Parmesan or Romano cheese
Salt and freshly ground black pepper
Sauce
2 red bell peppers grilled or charred on a gas burner
1 T minced shallots
1/2 t thyme
2 C cream
1 T butter
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Directions:
| 1. |
1. Preheat oven to 350 degrees |
| 2. |
Bring 2 quarts of water to a boil in a
pot and add 1 T of salt. Cook pasta until done but firm. |
| 3. |
In large bowl combine cheeses and egg yolk.
In medium pan sauté garlic, shallots, chili flakes and
Andy Boy broccoli rabe for 2 minutes. Add salt and pepper to
taste and let cool. Combine with cheeses and egg mixture. |
| 4. |
Stuff the cannelloni pasta and place in
ovenproof dish. |
| 5. |
For the sauce, remove the seeds from the
grilled peppers and finely chop them. In a sauce pan, add chopped
peppers, shallots, thyme and cream, bring to a boil and simmer
10 minutes. Add butter and season. |
| 6. |
Cover cannelloni with sauce, top with grated
cheese and bake 15-20 minutes or until golden. |
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Serves 8 |
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