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Oaxacan Frittata

Oaxacan-Frittata_Yes,-more-please!

Frittatas are the best way to transform simple ingredients into a magnificent meal. It’s the goodness of pie without the crust. With their lightly crusty edges, creamy soft centers, easy comfort, and the fact that almost every ingredient can play and sing along embedded in custardy creamy eggs, frittatas are the perfect Summer companion, and this Oaxacan Frittata is the one you want this summer by your side.

This Frittata is all about the Oaxacan Jewel tomatoes I grew in my little garden. I love how the combination of custardy eggs and “Quesillo” a.k.a Oaxaca Cheese, compliment the flavor of the tomatoes with out masking them. Even when cooked, the tomatoes hold their fresh and juicy flavor. The melted strings of Oaxacan cheese along with fresh herbs and a sprinkle of flaky sea salt make this Frittata the object of my Summer affection.

A Frittata for breakfast, brunch, lunch or dinner, under-dressed, over-dressed, with a glass of Texas Rose’ wine or a glass of milk, crusty artisanal bread or a simple green salad, warm or cold, one gorgeous ingredient or with leftovers from your vegetable basket, a Frittata is a bare necessity,  a recipe you should always have under your sleeve.

Enjoy the Summer!

Oaxacan-Frittata-Ingredients

Oaxacan-Frittata-Stringy-Cheese--quesillo-Queso-Oaxaca

Oaxacan Frittata

A few tricks and bits, like using a cast iron skillet is a must, it makes for an evenly cooked frittata along with a good drizzle of oil in combination with butter to crisp up the frittata’s bottom and edges.
When frittatas are cooked slow and at low temperature in the oven or on the stove top it produces the most magical situation; a crusty bottom and edges while keeping the top and center creamy. Always cover with a lid if you want to avoid the flipping. If you like a crusty top, sprinkle some dry cheese like parmesan or manchego, or a combination of one of these cheeses and a few panko bread crumbs on top of the frittata right at the end of the cooking time. Place the frittata under the broiler or salamander for a quick 1-2 minutes until slightly golden brown, and you’ll have the so desirable crusty top.

Serves 4 hungry gardeners

1-1/2 lb Heirloom tomatoes I used a combination of Oaxacan Jewel “hint the recipe name”, Cherokee, and Cherry tomatoes
2-3 green Mexican onions, if using scallions use 4 including the white part
1 serrano, thinly sliced
2 garlic cloves, minced
2 tablespoons Sunflower oil
1 tablespoon butter

8-10 eggs
1/3 cup Mexican Crema, Oaxaca style if possible, or Crème Fraîche will do to.
2 cups shredded Oaxacan cheese, aka quesillo
1-2 fresh sprigs of Oregano remove leaves, and roughly chop.
1 fresh sprig of Epazote, or/ Mexican Marigold Mint. Remove leaves, and roughly chop.
Sea salt and Black pepper to season

 

Cooking Preparation:

1. Cut the tomatoes.
I like to cut each tomatoe differently so you and your guests can recognize each tomatoe when is cooked. Besides, the fact it looks more appetizing, they hold their shape better when cooked, and by removing some of the fleshy seeds your frittata will not get soggy. So, I sliced the large tomatoes, halved the cherry tomatoes, and cut in wedges, and removed the fleshy seeds on the the medium size cherokees.

Oaxacan-Frittata-Heirloom-Tomatoes
2. In a 9″ cast Iron pan quick sauté green onions, garlic, and serrano until bright green. Set aside to stop cooking.
3. Quick sauté the tomatoes. Set them aside.
4. Whisk the eggs, crema, black pepper a pinch of sea salt, sprinkle some of the herbs.

Egg-Frittata_Yes-More-please!
5. Into the cast Iron pan, add a drizzle of sunflower oil, a layer of half of the tomatoes, 2/3 of the sredded oaxacan cheese and half of the custard. Then add the rest of the tomatoes, on an even layer, and top with the rest of the Oaxaca Cheese sprinkle the rest of the herbs, crank some fresh black pepper, sea salt, and a drizzle of olive oil.

Oaxacan-Frittata_Easy-Comfort-Yes,-more-please!
6.Place the frittata in the oven, and bake at 325F for 12-15 minutes or until top and center is just set but slightly giggly. Remove from oven and cover for a few minutes. The remainder heat will cook the egg center, with out over cooking the edges.

 If you like a crusty top, sprinkle some dry cheese like parmesan or manchego, or a combination of one of these cheeses and a few panko bread crumbs on top of the frittata right at the end of the cooking time. Place the frittata under the broiler or salamander for a quick 1-2 minutes until slightly golden brown, watch at all times to avoid  burning, and you’ll have the so desirable crusty top.

Oaxacan-Frittata-Ready-for-the-Oven
7. Let Frittata set for 5- 10 minutes before serving, it will help set and you can slice it easily. Serve along with a green salad, crusty bread, or what ever rocks your boat, Enjoy!

Oaxacan-Mexican-Frittata_Yes,-more-please!

Oaxacan Summer Frittata

Music Pairing: Jeepers Creepers 1958 Louis Armstrong and Jack Teagarden

One of  the best versions out there, ever recorded!

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Oaxacan Frittata

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A few tricks and bits, like using a cast iron skillet is a must, it makes for an evenly cooked frittata along with a good drizzle of oil in combination with butter to crisp up the frittata’s bottom and edges.

When frittatas are cooked slow and at low temperature in the oven or on the stove top it produces the most magical situation; a crusty bottom and edges while keeping the top and center creamy. Always cover with a lid if you want to avoid the flipping. If you like a crusty top, sprinkle some dry cheese like parmesan or manchego, or a combination of one of these cheeses and a few panko bread crumbs on top of the frittata right at the end of the cooking time. Place the frittata under the broiler or salamander for a quick 1-2 minutes until slightly golden brown, and you’ll have the so desirable crusty top.

Course Breakfast, Brunch, Lunch, Main Course
Cuisine Mexican-Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Hungry gardeners!

Ingredients

  • 1-1/2 lbs. Heirloom tomatoes, I used: Oaxacan Jewel, Cherokee, sungold and cherry tomatoes.
  • 2-3 Green Onions, finelly sliced, include the green parts
  • 1 Serrano pepper, thinly sliced
  • 2 Garlic cloves, minced
  • 2 tablespoons Sunflower Oil
  • 1 tablespoon Butter
  • 8-10 large farm eggs
  • 1/3 cup Mexican Crema, or Crème Fraîche will do.
  • 2 cups Oaxacan cheese aka quesillo, shredded
  • 1-2 sprigs fresh Oregano, remove leaves,and roughly chop.
  • 1 sprig fresh Epazote, remove leaves,and roughly chop.
  • Sea salt and Black Pepper, for season.

Instructions

  1. 1. Cut the tomatoes.I like to cut each tomatoe differently so you and your guests can recognize each tomatoe when is cooked. Besides, the fact it looks more appetizing, they hold their shape better when cooked, and by removing some of the fleshy seeds your frittata will not get soggy. So, I sliced the large tomatoes, halved the cherry tomatoes, and cut in wedges, and removed the fleshy seeds on the the medium size cherokees.

    2. In a 9″ cast Iron pan quick sauté green onions, garlic, and serrano until bright green. Set aside to stop cooking.

    3. Quick sauté the tomatoes. Set them aside.

    4. Whisk the eggs, crema, black pepper a pinch of sea salt, sprinkle some of the herbs.

    5. Into the cast Iron pan, add a drizzle of sunflower oil, a layer of half of the tomatoes, 2/3 of the sredded oaxacan cheese and half of the custard. Then add the rest of the tomatoes, on an even layer, and top with the rest of the Oaxaca Cheese sprinkle the rest of the herbs, crank some fresh black pepper, sea salt, and a drizzle of olive oil.

    6.Place the frittata in the oven, and bake at 325F for 12-15 minutes or until top and center is just set but slightly giggly. Remove from oven and cover for a few minutes. The remainder heat will cook the egg center, with out over cooking the edges.

    If you like a crusty top, sprinkle some dry cheese like parmesan or manchego, or a combination of one of these cheeses and a few panko bread crumbs on top of the frittata right at the end of the cooking time. Place the frittata under the broiler or salamander for a quick 1-2 minutes until slightly golden brown, watch at all times to avoid burning, and you’ll have the so desirable crusty top.

    7. Let the Frittata set for 5- 10 minutes before serving, it will help set and you can slice it easily. Serve along with a green salad, crusty bread, or what ever rocks your boat, Enjoy!

    Happy cooking!

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Yankee-Mex Bison Chili

Yankee-Mex-Bison-Chili_Warm-up!_Yes,-more-please!

Probably this recipe may offend a few of our Texas cooks. Please don’t let the title of this recipe scare you away… Bare with me, you, dear Texans.

This chili with beans recipe is what results of a marriage, between a South Mexican girl and a Northern Michigan boy. My chili has to have beans. As you know we live in Texas, which I believe there must be a written law somewhere about no beans in chili. We hope we don’t get into trouble, but if we do, with all your respect, heck yeah!, I want a pot of this trouble for any given Texan winter night.

I’m using Ground Bison full of rich meaty flavor, lots of character and the right amount of fat. To complement the ground bison, I used a type of black bean called Rio Zape. They are a bit larger than black beans, meatier, creamy and with a very earthy flavor, than when cook it produces the most delicious cloudy broth. I love this bean flavor win combination with all the chili spices. A dash of Apple cider vinegar to brighten up the chili powders it’s must. Garnish with sour cream, onions, and Colby cheese. A side of freshly baked cornbread is the perfect accomplice. This Yankee-Mex chili has a great depth of flavor, from the ancho chile, a bright mild spiciness from New Mexico chili powder and a hint of lingering spice from a dash of cayenne pepper. Its well balanced flavors and the right consistency will warm up your inside out. Let’s cook!

Yankee-Mex-Bison-Chili_ready-to-serve!Yankee-Mex Bison Chili_Bison the other great meat

Yankee-Mex Bison Chili

Serves 2-4 Yankees and maybe 1 exiled Texan.

3 tablespoons corn oil
1 large white onion diced
3 garlic cloves finely chopped
2 lbs. 90%-10% lean Ground Bison
4 dashes Worchershire sauce
1 teaspoon salt
1/2 teaspoon Black Pepper
1/2 teaspoon ground mexican comino
2 heaping tablespoons Ancho chili powder
3 heaping tablespoons New Mexico chili powder
1/4 teaspoon cayenne pepper
1 tablespoon tomato paste
1/2 teaspoon dry mexican oregano
2 pinches mexican cinnamon powder
About 2 teaspoons grated piloncillo*
1 tablespoon apple cider vinegar
1 bay leaf
2 cups beef broth, sodium free.
2-3 cups Rio Zape or Black beans cooked*
2 cups of the Bean broth. If you cooked your beans reserve the broth. If you are using canned beans, rinse the beans discard the liquid and substitute for 1 cup of beef broth, sodium free and 1 cup water.
2 tablespoons corn masa harina, diluted into one cup of the broth above.

For Garnish:
Sour cream, Colby cheese shredded, green onions or red onions diced, fresh sliced jalapeño or serranos.
Serve with Skillet Sweet corn Bread. Recipe follows. Or this Corn bread muffins or this honey-jalapeño corn bread.

Preparation Method:

1. In a cast iron enamel pot, sauté the diced onions until translucent. Add finely chopped garlic, sauté until fragrant.
2. Add Ground Bison, break the ground beef into small pieces with a wooden spatula. Add worcestershire sauce, comino a bout 1 cup of the beef broth, salt, and pepper. The liquid will help the ground beef to separate into smaller pieces. Stir constantly until liquid has evaporated in half.
3. At these point the meat looks juicy, lose ground texture and glistening. Sprinkle the ancho, New mexico, and Cayenne chili powders evenly. Stir until the ground bison has a dark red and all meat its well covered into the chili powder, add the tomato paste until well incorporated. Sauté for 2-3 minutes. Add dry oregano, cinnamon, grated piloncillo, vinegar, and toss well briefly.
4. Add the 2 cups of bean broth, bay leaf, toss well, bring to a simmer and let simmer for 8 minutes. Toss every now and then.
5. Dilute the corn masa harina into one cup of beef broth until no lumps. Add this mixture to the chili, while stirring to avoid clumps. Simmer gently for another 8-10 minutes stirring now and then.
6. At last add the cook beans, add a little more beef broth if needed. Taste and adjust salt. Simmer for another 5 minutes until beans are warm and the consistency is like a lose gravy. At this point you decide if you prefer a more lose chili or a gravy like consistency. Cover with a  lid and Keep chili warm, let all the ingredients talk to each other. before serving. Meantime start baking the corn bread! Recipe follows…Yankee-Mex-Bison-Chili_Step-by-Step_Yes,-more-please!

Quickie Skillet Corn Bread:

Serves 4

1- 6″ cast iron skillet.
2 tablespoons corn oil

Dry ingredients:
1 cup corn flour
1 ear of sweet corn kernels
1/4 teaspoon kosher salt
1 teaspoon sugar, or honey
1 tablespoon baking powder
1/2 cup Colby cheddar cheese shredded

Wet ingredients:
1 cup whole milk
1 egg
2 tablespoons extra virgin olive oil, corn oil or melted butter

2 extra teaspoons of corn oil for the pan

Directions:  Preheat the oven at 400F, Add 2 teaspoons of corn oil into the skillet and place the skillet on a baking tray, in the oven to heat up.about 5 minutes.
Mix dry ingredients, Mix wet ingredients and combine, mix well. Carefully open the oven, slide the baking tray and add the cornbread batter into the skilled as fast as you can. Spect splatters. Close the oven and cook for about 17-20 minutes, until center springs back and golden brown top. Sprinkle some smoked paprika to taste. Serve while is warm.

Yankee-Mex-Bison-Chili_Simple-Skillet-Sweet-Corn-bread

7. As soon the corn bread its out of the oven, Serve Chili on warm bowls, garnish with sour cream, colby shredded cheese, green onions.

Yankee-Mex-Bison-Chili_warm-chili-with-Rio-Zape-Beans,-a-Winter-recipe-must!Yankee-Mex-Bison-Chili_and-toppingsYankee-Mex-Bison-Chili_warm-chili-Yes,-more-please!

Eat . Warm up . Repeat . Enjoy!

Music Pairing: Devotchka – You Love Me

https://youtu.be/97prq7XfNgI

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French Onion Bagel Soup

French-Onion-Bagel-Soup_Make-soup_Yes,-more-please!

Soup season it’s here and the soup I’m craving: French Onion Soup, a classic of classics, deep mahogany broth, soft sweet onions, and that crusty bread soaking all the juices and keeping afloat the most amazing crusty cheesy cloud on top of the soup. A wintery elixir. There is something cosmic about a cold day and simmering pot of soup on the stove. The House is warm with a cozy smell, a sweater, some crusty bread, warming your hands by holding the cup is just one of the best feelings…wiiihkkk…Now can you hear the wicked record on the back?… I just remembered we live in Texas.

This “El Niño” is driving me crazy. Almost 6 months of summer here in Austin to much Summer for me I wish I could be in Yakutsk for the weekend and then come back to be able to appreciate this Texas weather… But for now I’m just in need of cool down so I can make soup, lots of soup.

Dreaming with cold weather while the thermometer reads 80 F… I’m making soup anyway…We will crank down the AC just for tonight and pretend it’s cold outside… Adjust your AC accordingly.  Now with the right temperature (thermometer reads 70F), Lets cook!…

Well, here we are revamping the unrevampable, and I thought about giving this classic French onion soup a little twist. I used a bagel instead of the crusty bread. Yes, a crusty chewy pumpernickel bagel toasted, with a bellybutton that helps the steam escape from the soup and let’s the oozing cheese talk to the soft onions below. The good thing about using a bagel is that stays crunchy for longer and it madly absorbs the oniony broth.  It is ridiculously good and satisfying.

Through out the recipe you will find a couple of tips and tricks that I’ve learned to use when making onion soup. I know they will help you make the best onion soup you can make, or to improve the one you already make.

For now, this is all what I can tell you about one of my favorite soups…

Just relax and cook. I promise all your efforts will be rewarded on the first spoonful, and there will be no words just slurps.

French-Onion-Bagel-Soup_ingredients

For this recipe you will need:

French Onion Bagel Soup

Serves 4

2 lbs small-medium yellow sweet onions
2 tablespoons butter
1 glug extra virgin olive oil
1 tablespoon white flour
1 tablespoon Balsamic Vinegar

1/2 cup extra dry Vermouth or any dry white wine of your preference.
1 generous splash of Sherry Vinegar
3-4 generous dashes Worcestershire sauce
4 cups Beef Broth sodium free* I like to use sodium free if store boughten.
2 dry bay leafs
1 sprig of thyme
1 teaspoon kosher Salt or Salt de Fume to give an extra layer of flavor.
4-6 cranks of fresh Black Pepper

Top with:

2 Pumpernickel bagels cut in half . Sliver the closed end on each half to expose the grain of the bagel, and toast.
I choose Pumpernickle Ian choose Onion! any flavor that rocks your boat will work.

2-3 oz per person of Gruyère cheese shredded.
Buy the real deal, the imported one. I used a Swiss brand with a lot of earthy and nutty notes, it melted beautifully leaving a great crust. Go the extra mile its worth it. If you do not care for Gruyère, try some French variations like Comté or Beauford.

Preparation Method:

1.One of the most important things to remember when making onion soup its how to cut the onions.”Cut the onions in segments”. Against all french techniques on how to cut an onion, remove top and bottom, cut in half-length wise peel the outside coarse layer, then flat surface down facing the board, and slice lengthwise radially like thin orange segments about 1/4″inch or little less. See photo below. This step for me its crucial to make sure you don’t have onion mush as they caramelize and cook. Each segment stays soft and creamy with out disintegrating while soup its simmering away. I also like it this way so you don’t have long stringy slippery onion strings. Chose small to medium size onions, they are sweeter and friendlier on your spoon when eating.

2. Chop the onions, following the instructions above.

French-Onion-Bagel-Soup_How-to-cut-the-onions-for-onion-soup
3.Bring to a medium heat a cast iron enamel pot, add butter and a glug of extra virgin olive oil. Add the sliced onions making sure to separate all the segments with your fingers. Toss carefully, lower the heat to medium slow, cover and cook for 10 minutes. Stir now and then.
4. Remove lid and stir; crank up the heat to medium high to evaporate most of the moisture, cook for 3-4 minutes stirring now and then to avoid onions from burning. You want to caramelize them. To help them caramelize add a tablespoon of Balsamic vinegar at this stage, and cook for another 5 minutes or until they look soft, and have develop their sweetness and they have a deep golden brown color.
5.Once the onions are caramelized, evenly sprinkle one tablespoon of flour and toss for 2 minutes scraping the bottom of the pan.
6. Add the Dry Vermouth the sherry vinegar, toss and let the alcohol evaporate.
7. Add the beef broth little by little stir constantly. Then, add Worcestershire sauce, aromatic dry herbs, salt and pepper.
8. Simmer for 25-30 minutes until the onions taste and look soft and they have absorbed the flavors from the broth. Taste and adjust for salt and pepper.

French-Onion-Bagel-Soup_How-to-make-French-onion-Soup-step-by-step_Yes,-more-please!
9. Once soup its ready, divide the soup into 4 oven safe soup bowls. I used this special onion soup bowls with handles. It will be around 3 ladles of soup per bowl. Place the soup bowls into a baking sheet tray with a lip,(to avoid soup spillage in your oven. This will also make it easier to place the soups in and out of the oven.) French-Onion-Bagel-Soup_Ready-to-serve!

10. Then place half a toasted bagel into each bowl and top each with 2-3 ounces of the shredded Gruyère cheese. Crack some black pepper and place under the oven broiler for 3-4 minutes until cheese is melted and its crusty and golden brown. Watch at all times they can burn on a blink of an eye! Pull the tray out of the oven and place the bowls on an under plate before serving. Warn your guests for HOT bowls and extra hot soup.

French-Onion-Bagel-Soup_Toasted-bagel French-Onion-Bagel-Soup_Gruyere-cheese-cheezee-it-up!French-Onion-Bagel-Soup_Soup-for-2-or-4French-Onion-Bagel-Soup_Soup-for-2-or-4_Yes,-more-please!French-Onion-Bagel-Soup_Mmmm_Yes,-more-please!

French Onion Bagel Soup

Our Texas dream night winterland … Enjoy!

Music Pairing: Yann Tiersen – La Veillée

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Butternut squash Cannelloni with Walnut-Sage Béchamel Sauce

Butternut-Squash-Cannelloni-with-Walnut-Sage-Sauce_Yes,-more-please!Its warm in the Lone Star State. We’re still waiting in Texas for some cool Autumn weather. We are still in the 80’s around here if you know what I mean. The only indication of Fall, besides the calendar, are the beautiful pumpkins, squashes, sweet potatoes, root vegetables and leafy greens at the markets.

This last Sunday, I found small butternut squash, acorn squash, and some white mini pumpkins. While some people are turning them into candle holders, I think they are the perfect individual size for dinner. They cook fast and leave no left-overs.

Buternut-squash-Cannelloni_the-vegetables

With this in mind, and the romantic idea of having a Fall season, I turned my oven on and thought about the most autumn dish I could bake, and this is what I came up with: Butternut Squash Cannelloni with a Walnut-Sage Bechamel sauce. Dreamy. This recipe has a long name and a short preparation. It is not hard to Imagine pasta sheets filled with delicate butternut squash, baby spinach, onions and goat cheese; rolled and smothered with a light creamy, nutty walnut-sage béchamel sauce, some mozzarella on top and.. Kazam! You have Fall on a plate. Nutty, creamy, warm, cheesy, the kind of dinner you want to snuggle with…In Texas we snuggle in shorts and t-shirts. Or you can fake it and watch a movie with maple trees, and turn your A/C to 64F grab a little blanket and for a few hours pretend is Fall….Not that we have done this…ehem, ehem.

Mean time we will patiently wait in shorts and T-shirts for the winter… maybe I should make Margaritas instead!… Enjoy the recipe.

Buternut-squash-Cannelloni_pasta-and-sauce-ingredients

Butternut squash Cannelloni with Walnut-Sage Bechamel Sauce.

Serves 4

12 cannelloni pasta tubes or 12 lasagna sheets.

For the filling:

1 small butternut squash peeled and cut into small cubes
2 cups baby spinach or baby kale
1/2 medium onion small diced.
1 glug extra virgin olive oil
2 pinches of nutmeg
Salt and pepper to taste
4 oz. Chèvre Goat cheese

For the sauce:

1/2 cup blanched and toasted walnuts
2 cups milk
2 tablespoons flour
4 tablespoons butter
Zest 1/2 lemon
1-2 pinches nutmeg (freshly grated preferred )
2-3 Sage leaves whole*
1/2 teaspoon salt
4-6 cranks of fresh ground black pepper

Fresh mozzarella ( liberal amounts upon your preference)

3-4 Sage leaves to garnish

*Note: Sage its a powerful herb, I levee it whole to just perfume the sauce and leave it whole as garnish also enhances the dish and brings out delicious aromas. I prefer not to chop the sage on dishes like this, because it becomes a bit bitter, and is not very pleasant to bite into them, they will overwhelm the delicate flavor of the butternut squash. However, If you love sage and its a flavor you enjoy, feel free to adjust to your taste.

Preparation:

1. Using a little glug of olive oil Sauté the onions and butternut squash until tender. Finally add spinach salt, pepper and nutmeg; toss well then remove from stove and let it cool down. Add the goat cheese in crumbles once the filling is cool, toss gently.
2. Pre-cook your pasta sheets according the directions on your package. Remember to salt your water to flavor the pasta. Remove the sheets from boiling water 3-4 minutes before, according to directions. Shock them in iced water to stop cooking, and avoid to stick together.

Buternut-squash-Cannelloni_pasta-and-sauce-preparation
3. Make the sauce.  Start by blanching the walnuts in warm water for 5 minutes, this will eliminate any bitterness from the walnut skins. Drain the walnuts and toast them on a large skillet for a few minutes. Blend the walnuts with 1/2 cup of the milk until smooth. Then incorporate with the rest of the milk.

Walnuts
4. In the same large skillet, over medium heat, place the butter until melted and bubbly. Add the flour and whisk well to combine until no lumps and the buttered flour looks light golden-yellow in color. Start adding the walnut-milk in smaller additions and whisk at all times to avoid lumps, until the 2 cups of milk are incorporated. You might need to reduce the heat to medium low while whisking. After all the milk is incorporated season with salt, pepper, and nutmeg and sage leaves. Bring too a slow simmer and remove from heat. The consistency should be of a light creamy thickness, if to thick, add more milk, to lose, place it back to the heat and whisk until desired consistency.
It should cover the back of a spoon see picture below.

Butternut-Squash-Cannelloni_how-to-make-bechamel-walnut-sage-sauce
3. Prepare a baking dish with butter, or a little olive oil, add a bit  of the sauce on the bottom.
4. Start by filling the cannelloni’s pasta tubes or by placing the filling on one end of the precooked pasta sheets and roll them up tightly. Proceed to do the same with each pasta sheet. Place the cannelloni rolls into your baking dish as you go.
5. Cover all the pasta rolls with the walnut-sage sauce, reserve some of the sauce.
6. Cover with mozzarella slices, then pour the remainder of the sauce, top with some sage leaves.

Butternut-Squash-Cannelloniwith-sage-and-walnut-sauce_assambling-the-rolls
7. Bake at 375F for 20-30 minutes until cheese is melted and top is blistered.
8. Let it rest for 10 minutes before serving. Enjoy!

Note: Not too fond of rolling? make it into lasagna layers, you also can add some cooked ground turkey or sausage to the butternut -spinash filling and it will be equally delicious. I just love the way the Cannellonis portions out. Enjoy!

Butternut-squash-Cannelloni-with-Walnut-Sage-Sauce_out-of-the-oven-

Butternut-squash-Cannelloni-with-Walnut-Sage-Sauce_Yes,-more-please!-

 Music Pairing: Autum Leaves – Miles Davis

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