Sunday, October 21, 2012
I sautéed the meat and finely chopped salami along with the leeks and garlic in olive oil until cooked through and almost crispy. Then I deglazed the pan with white wine -- the last of a bottle taking up space on the fridge door. That mixture from the skillet joined ricotta, parmesan and egg (S&P of course), to make a tasty filling. I stuffed the pasta tubes and laid them in a baking dish with a pool of tomato sauce on the bottom. I covered the single layer of cannelloni with parmesan flavored bechamel sauce and another drizzle of tomato sauce. After 40 minutes at 350º I had a fridge clearing dinner that still felt special to James. Double score!