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 (15)Sounds like it will be a great evening. I'm sure the chef will be thrilled! This is very nice and can be made ahead of time as well. The Tannery’s Crab Crème Brûlée with Pickled Cucumber and Melba Toast adapted from Paul Flynn via The Afternoon Show and Paul Flynn: Irish Food Serves 4 as a starter “Any time you have something creamy, you need something sharp to offset it. This is why we serve pickled cucumber with this dish. You need something to cut through the cream, and the pickled ginger is the starting point of that,” says Paul Flynn. One of the keys to this dish is its lovely creamy consistency, so keep an eye on your oven temperature: “You put it into a low oven because you don’t want the eggs to soufflé, you want them to gently set, like a custard.” 400 ml (1 3/4 cups) cream 1 egg 2 egg yolks 1 garlic clove, peeled and finely chopped (or grate it directly into the custard mixture with a Microplane grater) 2 tablespoons pickled ginger, drained and finely chopped salt and freshly ground black pepper 150 g (1 cup) picked white crab meat, finely chopped 50 g (1/2 cup) freshly grated Parmesan pickled cucumber, to serve (see recipe below) Melba toast, to serve (see recipe below) lemon wedges, to serve Place the cream in a bowl with the eggs, garlic, pickled ginger and some salt and pepper and mix well. Add in the crab meat, ensuring there is no shell, and mix well again. Cover with cling film and place in the fridge to allow the flavours to infuse for at least 30 minutes, but ideally up to overnight. Preheat the oven to 150°C (300°F). Ladle or pour the mixture into the ramekins, making sure you get an even amount of crab in every ramekin, as the crab tends to fall to the bottom. Place the ramekins in a roasting tray. Fill the tray with warm water until the water comes halfway up the sides of the ramekins. Place this bain marie in the oven and cook for 45 to 60 minutes (check after 40 minutes). When cooked through, the mixture should be set but still have a slightly wobbly consistency. Remove the ramekins from the bain marie and allow to cool ��" the crab crème brûlée should be served at room temperature. When ready to serve, sprinkle a very thin layer of Parmesan on top of each ramekin and brown under the grill. Serve with pickled cucumber, really thin Melba toast (“sort of a retro addition that you don’t see very often”) and a lemon wedge. “So there you have it,” says Paul. “The Tannery crab crème brûlée ��" my classic.” Pickled Cucumber 1 cucumber pinch of salt 50 g (1/4 cup) caster sugar 50 ml (1/4 cup) white wine vinegar 1 teaspoon sweet chilli sauce Slice the cucumber as thinly as you can (a mandolin or food processor’s slicing attachment is perfect for this job). Place the sliced cucumber in a bowl and sprinkle with a little salt. Set aside. Bring the sugar, vinegar and chilli sauce to the boil and reduce for 30 seconds. Take off the heat and allow to cool completely. Once it’s cool, pour the liquid over the cucumbers and stir gently to coat them all. This will keep in the fridge for 2 or 3 days ��" any more and the cucumber loses its colour. Melba Toast Toast slices of white bread and remove the crusts. Slice the bread laterally to make two slices that are half the original thickness of the bread. Rub off excess bread from the untoasted side, then cut diagonally into triangles. Place the untoasted side under the grill until the edges curl. The Tannery Restaurant...See MoreSummer Virtual Dinner - Main course
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 MoreCourses for meals
Comments (8)I do the same as Linda when I'm alone. I'll eat some leftover soup, make a sandwich, or perhaps have a salad with some type of meat tossed on it. When I'm entertaining it really depends on what my main dish is. If I have a pasta dish then I have a salad, pasta, bread and dessert. If I have say fried pork chops, then I'll sometimes have soup first, then the pork chop with a veggie or two, dessert and bread. If I'm having a casserole, it will usually contain noodles or rice and I'll have a green, red or yellow veggie with it, bread and a dessert. I can't really eat too many courses, no matter how small because I gain weight so easily. Even when I serve the above I usually do not eat much of it myself....See MoreYour Favorite Simple Main Dish Recipe
Comments (12)I second Dill with roasted chicken. I can eat it every day. I was going to say braised beef short ribs, but then re-read that you wanted 'simple'. Then I saw Ann_T's post on Lamb shanks and figured it couldn't hurt to add it. So here it is followed by some real quick meals to prepare. BEEF SHORT RIBS I am totally in love with beef short ribs. What an amazing taste - absolutely heavenly. Doesn't fit well into my low-fat diet, but it's ok every once in a while. This is one of those dishes you can add/change the ingredients to suit your taste. Here's the one I used last: BRAISED SHORT RIBS OF BEEF Serves 4 3 T. Flour 2 t. Salt Pepper to taste 2 t. Rosemary 4 lbs. Beef short ribs, rinsed and dried Vegetable oil 1 C. Chopped onions ¾ C Chopped celery 2 C. Chicken stock boiling (can substitute chicken broth) Preheat oven to 300°. Combine flour, salt, pepper, and rosemary. Dredge ribs in seasoned flour. In skillet, heat 2 T. oil and add onions and celery, sauté for 5 minutes. Transfer vegetables to heavy Dutch oven with lid. Add 2 T. oil to skillet and brown ribs on all sides. Add extra oil as needed. Transfer ribs to Dutch oven. Add boiling chicken stock to ribs and cover tightly. *Bake 2.5 hours. Skim off excess fat and reduce gravy until thickened. *Alternatively: Simmer ribs slowly on stove top. Baked Flounder Coat a cookie sheet (jelly roll pan) with a thin coating of oil. Place in pre-heated, 400° oven for 5-8 minutes. Dredge the fish in flour, then beaten egg white, then a mixture of fresh (or store bought) breadcrumbs, panko (Japanese breadcrumbs), garlic and onion powders, a pinch of cayenne pepper, salt, and fresh grated parm cheese. Press crumb mixture so that it sticks to the fish. Lay fish on heated cookie sheet, top with a spritz of oil, and bake for 15 minutes, or until the fish is golden brown. Stuffed Chicken Cutlets For each serving, pound a chicken cutlet to even thickness. Layer with salt, pepper, Swiss cheese (I like Jarlesburg), ham, and optionally, a stalk of asparagus. Roll up and tie with string at each 1" interval (make sure the ends are tied tight so that the filling doesn't ooze out during cooking) and dip into beaten egg whites, then seasoned breadcrumbs. Place in a baking dish to which you add 1 cup or so of chicken broth. Bake at 350° for 45 minutes. ======= This is fast a very flavorful: GIANFRANCO'S PASTA 16 Oz. Pasta (Penne, Rigatoni, and bowties work well) 4 Links Sweet sausage 10 Oz Mushrooms, sliced 1.5 C Grated Parmesan-Reggiano cheese Prepare pasta according to directions (Penne, Rigatoni, and bowties work well here)- make sure not to overcook. Meanwhile, remove sweet sausage from casing and saute in a fry pan, breaking it up as it cooks. Slice mushrooms and add to cooking sausage until they are both well cooked - keep warm. When pasta is done, drain (reserve some pasta water) and toss with sausage/mushroom mixture and grated cheese. Add some of the reserved cooking water if pasta seems dry. Just one more then I'll shut up: Grilled Pork Tenderloin I buy pork tenderloins at Costco. They come two packages to a pack. Each package contains 2 tenerloins. For 3 people, I make 2 tenderloins. Just rub with your favorite dry rub (or marinate in your favorite sauce) and put on a hot grill for about 25-30 mintues. I take them off when the internal temp reaches about 150°-155°....See More
5 years ago- 5 years agolast modified: 5 years ago
- 5 years ago
5 years ago- 5 years ago
- 5 years ago
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