Sleeping Cannelloni
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Sleeping Cannelloni April, 2000  Serves 8 /
This Italian classic adds a few decorative touches to give instant
child appeal, and it cleverly disguises the spinach inside. Great
for special occasions, as it does take a little longer to prepare
and cook. Prep time: 35 minutes Cooking time: 45
minutes1/2 pound frozen spinach 2 teaspoons butter 1 onion, finely chopped 1 small garlic clove, crushed 2 cups sliced mushrooms 1 tablespoon flour 1/3 cup low-fat milk 2 tablespoons evaporated skim milk Salt and pepper to taste 8 cannelloni tubes Cheese Sauce: 2 teaspoons butter 1/4 cup flour 2 cups low-fat milk 1/2 cup part-skim cheddar cheese, grated 1/2 teaspoon dry mustard Salt and pepper to taste To Garnish: Ready-made tomato sauce 8 sautéed mushrooms Handful of grated cheddar cheese 8 black olives Tiny green pepper bows and squares Red pepper strips 1. Place the spinach in a pot without water. Cover and cook over low heat for 5 minutes, or according to package instructions. Squeeze out any excess water. 2. Melt the butter in a skillet, add the onion and garlic, and sauté until softened. Add the mushrooms and cook for 5 minutes. Add flour and cook for 1 minute. Add the cooked spinach, stir in the milk and cook for 2 minutes. Remove the skillet from the heat, stir in the evaporated skim milk, and season to taste. 3. Lightly grease an 8x10 ovenproof dish. Use a teaspoon to fill the cannelloni tubes with the stuffing, then arrange them in the dish in a single layer. 4. To make the sauce, melt the butter in a pan over low heat, add the flour and stir to make a paste. Cook gently for 2 minutes, then whisk in the milk and cook, stirring, until thickened. Remove from heat. Stir in the cheese until melted. Add the mustard and season to taste. 5. Pour the sauce over the cannelloni. Transfer to the oven and bake at 350°F for 30 minutes. 6. To decorate, use the tomato sauce to make a turned-down sheet and arrange the olives as feet (see photo). Make slits in the mushrooms, push in green pepper eyes and red pepper mouths, and use the grated cheese as hair, adding the green pepper bows. Photography by Rita Maas Calories 220,Fat 5,Perfat 22,Cholesterol 19,Carbo 33,Protein 10,Fiber N/A,Sodium N/A |
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