Cannelloni - first course or main dish?
Since there was a discussion about mac and cheese (which I do not make or eat) being a side dish or main course, I thought I would start one about cannelloni, which I do make and eat and is somewhat similar to mac and cheese - or about as close to it as anything I do make.
One Italian cookbook that I have says that it is a first course in Italy, confirmed by this website. I instead served it as a main course, but I do also have salad with it (not shown in photo).
I was inspired to make this because I watched Mary Ann Esposito make it on Ciao Italia and got some good tips from her. I make my own variation, however, and I used a marinara sauce instead of besciamella, although I understand that both are used in Italy.
One important tip I learned from Mary Ann was to cut a 4" x 5" rectangle out of paper to use as a guide for cutting the pasta, and this worked very well for me. The cannelloni fit perfectly in my rectangular Pyrex pan.
For the filling, I sautéed some onion and a bit of red bell pepper (just because I have it) with some minced chile de arbol (for heat), and then I added a sausage that I had removed from its wrapper. The sausage was from Bristol Farms, where they make their own, and it was fairly large - about 5.5 ounces. Then I added a full bunch of spinach and cooked that just enough to wilt the spinach.
I think I like this better than lasagna, and I also think it is actually easier to make. It also cooks faster, but I had to put it into two pans, as I wanted to have it in a single layer, and my pasta recipe made 15 sheets of pasta that were 4x5".
If you have this as a first course, what would the next course be? I found it to be a bit filling, and I only ate two, as shown, but Kevin wanted three.
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Comments (17)I'm late adding these options.... One of our favorite grilling recipes is from The Barbecue Bible by Steven Raichlen. Tuna Steaks, Madeira-Style (Stimes3) 4 cloves garlic, peeled 1 TBSP coarse salt 1 TBSP dried oregano leaves 1 TBSP dried basil leaves 1 tsp freshly ground black pepper 1/2 cup EVOO, preferably Portugese, or as needed 4 tuna steaks (each 6-9 ounces and about 1 inch thick) 8 bay leaves 1. Combine the garlic, salt, oregano, basil, and pepper in a mortar and pound to a paste with the pestle, then work in enough oil to achieve a spreading consistency, 1 to 2 TBSP. (if you don't have a mortar and pestle, mash the ingredients together in a bowl using the back of a wooden spoon, or process in a mini-chopper or blender, adding the oil gradually. (this is what I do...)) 2. Rinse the tuna steaks under cold running water, then drain and blot dry with paper towels. Using your fingers or a spatula, spread the spice paste on both sides of each of the steaks, then place in a baking dish just large enough to hold them flat in a single layer. Pour another 1/4 cup of the oil over the fish and turn the steaks once or twice to coat. Place a bay leaf under each steak and one on top, then cover and let marinate, in the refrigerator for 3-4 hours, spooning the oil over the steaks occasionally. 3. Preheat the grill to high. 4. When ready to cook, oil the grill grate. Remove the tuna steaks form the marinade. Rinse and blot dry with paper towels, then brush on both sides with another 1 to 2 tablespoons oil. Arrange the steaks, facing in the same direction on the hot grate and grill until cooked to taste, 4-6 min. per side for medium well (the portugese like their tuna on the medium side of medium well), turning over carefully. For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after the first 2 minutes on each side. 5. Transfer the steaks to serving plates and serve at once. Stacy Here's a recipe I've used for years - don't remember where I got it. I use it for pork, chicken, or beef. BLACK DIAMOND STEAK MARINADE(PatT) 2 Tblsp. oil 1/4 cup lite soy sauce 1/4 cup honey 2 Tblsp. brown sugar 2 Tblsp. vinegar 1-1/2 tsp. ginger Pinch of garlic powder Mix. Score steak on both sides. Marinate in above mixture 8 to 10 hours. Grill 6 to 8 minutes per side Steak in Garlic-Lime Marinade(Lorijean44) The recipe recommends to cut the steaks thin, no more than 1/2 inch thick, using steaks cut from the top butt, or shell steaks or sirloin. For the Adobo: 4 cloves garlic 1 teaspoon salt, or more to taste 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper, or more to taste 1/2 cup sour orange juice or fresh lime juice 2 tablespoons olive oil For the steaks: 4 beef steaks (each 6 to 8 ounces), cut 1/2 inch thick 2 large onions, cut crosswise into 1/2-inch slices 2 tablespoons olive oil 1. Prepare the adobo. Combine the garlic, salt, cumin, and pepper in a mortar and grind to a paste with the pestle. Work in the lime juice and oil to a smooth paste. Alternatively, place all the ingredients in a blender and process to a smooth puree. Correct the seasoning, adding salt and pepper as necessary; the mixutre should be highly seasoned. 2. Preheat the grill to high. 3. When ready to cook, oil the grill grate. Brush the onion slices with the oil and arrange on the hot grate. Brush the steaks with the adobo mixture and place on the box grate with the onion (see Note). Grill the steaks to taste, 2 to 3 minutes per side for medium-rare, basting with the adobo and rotating 90 degrees after 1 minute to create an attractive crosshatch of grill marks. Always use tongs when moving or turning the steak. Grill the onions until nicely charred, 3 to 4 minutes per side, seasoning with salt and pepper. 4. Transfer the steaks to plates or a platter and brush one final time with the adobo. Let stand for 3 minutes, then serve with the grilled onions on the side. Serves 4 Note: To give the steaks a richer garlic, cumin, and lime flavor, marinate them in the adobo in a nonreactive baking dish for 10 minutes before grilling. Lori Here is a great rub that Sharon shared with us several years ago. Here is my favourite rub from Steve Raichlens How to Grill(Chase) 1/4 cup brown sugar 1/4 cup Paprika 3 TBSP coarse pepper 3 TBSP coarse salt 1 TBSP Hickory smoked salt 2 tsp garlic powder 2 tsp onion powder 2 tsp celery seed 1 tsp cayenne Mix well and store in an air tight jar. I'm thinking I might try the Black Diamond on some thick rib eyes or t-bones. David...See More
5 years ago- 5 years agolast modified: 5 years ago
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5 years ago- 5 years ago
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5 years agolast modified: 5 years ago
5 years agoI also enjoy multi course meals. But never expect it. I have friends that like to entertain that do not cook. So they compensate by getting a half dozen Costco appetizers. One close friend will set up an oyster bar or a lobster or shrimp boil as long as some of us agree to shuck and help plan. (I have my grandmother large crab pot she borrows). Just inherrited another.
Similarly, i'll do multi course platings for 4-6, but adjust if the guest list increases. I'm never a slave to the kitchen. I enjoy it and like to spoil my friends and family. Something new i've tried, a new ingredient....not ever chips and dips. Though that is fine if i'm a guest. Most have that at home often like humus, salsa, guacamole ....
Pasta, grains, beans, dumplings....starches/carbs, are most always a small second course or a side with the 'main' after small plates and salads. Obviously some exceptions.
Back to the question in Lars original post...in my home it would be a small portion second course of three. Never a main plated meal. I've never make manicotti/cannelloni/quesadilla type dishes because we would pig out the whole pan and feel gross. Because it is so good.
Even ravioli, homemade and thin with better ingredients like lobster, not thick and full of fillers, is a second of three courses. Three small ones.
Our meals with guests are 3-4 hours and casual. The food is background to the most important social engagement friendship and now a missed connection due to covid.
Salads/greens after pasta?, no way in my crowd. Multiple salads are first and fresh. I'm planning a menu right now for 6. I plan for local and seasonal. With 4 distiinct seasons in the NorthEast, the menu changes due to fresh availability. If it moves to 8+ guests, i will serve prepped ahead salads/apps pre-dinner out on the kitchen deck. A help yourself dealio.
I have so many photo files to look back on. This is a bit funny and precious. (i look back For ideas)....July 19th 2018, etc....i must have had a VIP chef friend guest, lol. A watermelon ring, lol. I was teased for days about the preciousness of this one like the edible flowers in ice cubes years ago....
I did serve this early but what's so wrong as a post meal dessert? Fresh and fruity....times are changing as fresh fruits are more common as an ending to a meal.Lars thanked sleevendog (5a NY 6aNYC NL CA)
Annie Deighnaugh