Roasted Mediterranean Vegetable Cannelloni

Description

A blend of roasted bell peppers and zucchini, carrots, asparagus, fresh mushrooms, spinach, and sautéed onions folded with fontina and parmesan cheeses.

At a Glance

Item Code

40111

Weight

6.75 lbs

Case Count

36 / 3oz each

Dimensions

4.75"

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Recipe Ideas

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Fried Mediterranean Vegetable Cannelloni with Tziki Sauce

Ingredients (4 servings):

  • 2 cannelloni per order
  • 3 eggs
  • ½ c. water
  • 3 tablespoons grated Wisconsin Parmesan cheese
  • 1 cup all-purpose flour
  • 1 1/4 cups dry bread crumbs
  • Oil, for deep frying
  • Dill, for garnish
  • Cucumber slices
  • ¼ c. feta cheese crumbles
  • Tziki Sauce:
  • 8 oz. plain Greek yogurt
  • 1 cucumber, diced
  • 2 tablespoons olive oil
  • 1/2 lemon, juiced
  • salt and pepper to taste
  • 1 tablespoon chopped fresh dill
  • 2 cloves garlic, peeled

Directions:

Beat eggs; blend in water and Parmesan cheese. Coat each cannelloni with flour, then egg mixture, then bread crumbs, until fully coated. Deep fry in 350°F (175°C) oil for 2 – 3 minutes or until golden brown. In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Serve cannelloni hot with Tziki sauce. Garnish with cucumber slices, dill, and feta crumbles.

About the Dish:

“Find cucumbers in season during mid-late summer at your local farmers market. They come in three main varieties, depending on their use: pickling, slicing, and seedless.”

Roasted Mediterranean Vegetable Cannelloni with San Daniele, Brie Sauce and Nero d’Avola Berry Reduction

Ingredients (4 servings):

  • 8 Cannelloni
  • 8 oz Brie Cheese (rind removed)
  • 8 slices Prosciutto di San Daniele
  • 12 oz mixed berries
  • 1 cup Béchamel
  • 2 cups Nero d’Avola Wine
  • 1 Tbsp unsalted butter
  • 5 oz sugar
  • TT salt and white pepper

Directions:

In a double boiler bring béchamel to 165°F then add brie and whisk to melt. Season, set aside and keep warm. Place sugar, wine and ¾ of the berries in a skillet bring to a simmer and reduce by half. Sift sauce through a very fine sieve smashing the berries with a spoon. Keep at room temperature. Wrap cannelloni with a slice of Prosciutto, brush with melted butter, place on a lined baking tray and bake for 15 minutes at 350 F. Mirror plate with brie velouté, arrange cannelloni over the sauce then drizzle with berry-wine glaze and garnish with the remaining fresh berries.

About the Dish:

“Prosciutto di San Daniele is produced in Fruili-Venezia Giulia the most Northeastern region of Italy. This type of prosciutto crudo differs from prosciutto di parma in that it is typically larger and sweeter with a full bouquet and lingering aftertaste.”

Roasted Mediterranean Vegetable Cannelloni with White Asparagus Veloute and Shaved Carrots

Ingredients (4 servings):

  • 8 Cannelloni
  • 2 lbs white asparagus (peeled)
  • 1 ea shallot
  • ½ lb colored carrots (peeled)
  • 4 Tbsp butter
  • 1 ea garlic clove (whole)
  • TT salt and pepper
  • TT Parmigiano Reggiano (grated)
  • 1 cup vegetable stock
  • 2 ea fresh dill sprigs
  • 1/4 cup heavy cream

Directions:

Blanch ¼ of the asparagus, shock and reserve for garnish. Shave ribbons of carrot with a peeler and blanch then shock. Make 4 bouquets by wrapping blanched asparagus in carrots then finish by baking with oil and seasoning until warmed through. Sauté the remaining asparagus with shallots and garlic in butter. Add vegetable stock then reduce. Simmer for a few minutes, add cream then puree until smooth. Fold 1 sprig of fresh chopped dill in the asparagus velouté Bake Cannelloni with sauce and grated Parmigiano then garnish with vegetable bouquet.

About the Dish:

“To serve this recipe as a small plate, cut cannelloni in half. Mirror sauce on small, appetizer plates and plate two cannelloni halves. Sere with asparagus and carrot ribbons. Garnish with fresh dill.”

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