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Copycat Restaurant Recipes -

Olive Garden's Cannelloni al Forno

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Ingredients Preparation & Cooking Instructions
  1. Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and chicken. Cook, stirring occasionally, until meat is no longer pink. Drain excess liquid and grease thoroughly. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.
  2. Meanwhile, melt the butter in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and ½ cup Parmesan cheese.
  3. Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside to cool.
  4. In a medium size bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tbsp water. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thickness (recommend the #5 thickness setting on hand-crank pasta machine). Use machine or knife to cut into 4" x 5" strips.
  5. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.
  6. Place 1/3 of the cooled meat and parsley sauce mix into a blender or food processor. Pulse or blend until a smooth texture is achieved, about 2 minutes. Repeat with remaining mixture until all filling ingredients are processed.
  7. Prepare cheese sauce by placing Fontina, cream, butter and Parmesan in a double boiler or a bowl in a saucepan of simmering water. Heat, stirring occasionally, until the cheeses have melted and the sauce is smooth and hot.
  8. Cover bottom of 9" x 13" baking dish with ¼" of marinara sauce. Spoon ¼ cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to 9" x 13" baking dish. Repeat with the remaining noodles and filling, arranging in single layer. Ladle the remaining marinara sauce on one side of the cannelloni, leaving the other ½ of each tube without sauce. Spread the Fontina cheese sauce on the other ½ of the cannelloni and sprinkle with the remaining Parmesan cheese.
  9. Bake at 400°F for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.


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