Prep Time: 60 minutes
Cook Time: 30 minutes
Ingredients:
- For the pasta & filling:
- 10 no-preboil cannelloni shells
- 1/2 of a red bell pepper
- 1/2 of a yellow bell pepper
- 1/2 of an orange bell pepper
- 1/2 of a green bell pepper
- A leek
- 3/4 pound (350 g) ricotta
- A pinch of dried, or the leaves from a sprig of fresh mint
- An egg
- 1/2 cup (50 g) bread crumbs
- 3/4 cup grated Parmigiano Reggiano
- For the béchamel sauce:
- 1 pint (500 ml) milk
- 2 tablespoons unsalted butter
- 1/4 cup flour
- A pinch of salt
- A pinch of nutmeg
- 1 ounce (25 g) pitted black olives, sliced into rings
- 1 ounce (25 g) pitted green olives, sliced into rings
- A walnut-sized chunk of butter
Preparation:
Begin with the filling: Cut the white part of the leek into rounds, and discard the green section. Julienne the peppers. Sauté the leek in the butter, and when it has begun to color add the peppers and mint. Simmer until the peppers are done, adding a little more water if need be to keep them from drying out. Let the mixture cool, then combine it with the ricotta, egg, bread crumbs, and a half cup of the Parmigiano. Mix well and check seasoning.Prepare the béchamel sauce (see instructions if need be).
Preheat your oven to 400 F (200 C).
Now assemble the dish: Take an oven-proof dish, butter it, and pour two ladles of béchamel sauce over the bottom. Stuff the shells with the stuffing and put them in the dish. Stir the olives into the béchamel sauce, and pour the sauce over the cannelloni. Dust with the remaining Parmigiano and bake for 40 minutes; should the cannelloni look like they're overbrowning, cover them with a sheet of aluminum foil.
Yield: 4 servings Cannelloni with Olives and Bell Peppers.
