Artichoke
Mushroom Cannelloni Appetizer
recipe and photograph created by www.finedinings.com
all rights reserved - copyrighted
Serves 2
Artichoke Mushroom filling
can be made 1 day ahead, reheat before
serving
1 tablespoon butter
1 artichoke bottom, chopped fine
2 ounces mushrooms of your choice, thinly sliced
1 clove garlic,
thinly sliced
1/4 cup leeks, white part only, thinly sliced
1/4 cup dry Vermouth wine
Salt and pepper, to taste
1/2 teaspoon dried Thyme leaves
In skillet over medium high heat sauté
chopped artichoke bottom, mushrooms, garlic and leeks in butter until tender. Add dry Vermouth wine; cook until all liquid is absorbed, season with salt and
pepper. Remove from heat, add thyme, cover and refrigerate if not using immediately.
Cannelloni Lasagna Noodle
can be
prepared 1 day ahead, refreshed in hot water before serving
12-inch lasagna noodle with fluted edges
Boil lasagna noodle 20 to 30 minutes, they must be pliable and soft. Carefully
rinse in cold water and drain. Cut noodle crosswise making two 6-inch noodles.
Creamy Roasted Garlic Sauce
can be made 1 day ahead, reheat before
serving
3 garlic cloves unpeeled
2 teaspoons Olive oil
1 teaspoon dry white wine
3/4 cup heavy cream
1/4 cup Parmesan cheese, finely grated
dash of freshly grated Nutmeg
Salt and pepper, to taste
Enclose garlic with oil in foil on ovenproof pan. Bake at 400° for 30 minutes. Squeeze
out cooled garlic, mash with fork and combine with dry white wine and cream in small saucepan over medium high heat
until thickened. Remove from heat, add parmesan cheese, nutmeg, salt and pepper. Cover and refrigerate if not using
immediately.
Assemble
1 tablespoon Fontina cheese, coarsely grated
Arugula or spinach or basil, sliced 1/4-inch thick
Lemon zest for top garnish
Balsamic vinegar glaze
(available at Trader Joe's)
Spoon 2 tablespoons Creamy
Roasted Garlic Sauce on each plate. Place cannelloni lasagna noodles on work surface, spread
with 1/4 cup Artichoke Mushroom Filling leaving 1/2-inch border on all
sides, top with Fontina cheese. Roll up noodles, place seam side down on sauced plate.
Garnish with arugula and lemon zest. Decorate plates with Balsamic
vinegar glaze (see my photograph), extra mushrooms and serve.
Wine recommendation: Chardonnay
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