{"id":12120,"date":"2017-01-24T16:07:43","date_gmt":"2017-01-24T16:07:43","guid":{"rendered":"http:\/\/www.rocksushi.org\/rocksushi\/?p=12120"},"modified":"2017-01-24T16:07:43","modified_gmt":"2017-01-24T16:07:43","slug":"cannelloni","status":"publish","type":"post","link":"https:\/\/rocksushi.org\/rocksushi\/cannelloni\/","title":{"rendered":"<a href=\"https:\/\/www.rocksushi.org\/rocksushi\/funkiesearch?id=139\">  Cannelloni<\/a>"},"content":{"rendered":"<p><a href=\"https:\/\/www.rocksushi.org\/rocksushi\/funkiesearch?id=139\"><br \/>\nCannelloni<br \/>\n139<br \/>\nIngredients<\/p>\n<p>1\/2 cup olive oil<br \/>\n1 pound lean ground beef<br \/>\n1 onion, thinly sliced<br \/>\n1\/4 teaspoon dried sage<br \/>\n1\/4 teaspoon dried rosemary<br \/>\n4 tablespoons all-purpose flour<br \/>\n2 cups milk<br \/>\n2 (14.5 ounce) cans stewed tomatoes<br \/>\n1 onion, thinly sliced<br \/>\n2 tablespoons butter<br \/>\n1\/2 cup white wine<br \/>\nsalt and pepper to taste<br \/>\n12 cannelloni pasta shells<br \/>\n1 tablespoon chopped parsley<br \/>\nsalt to taste<br \/>\n1\/2 cup white wine<br \/>\n12 ounces mozzarella cheese, cubed<br \/>\n2 egg yolks<br \/>\n4 tablespoons butter<br \/>\nIn a large skillet over medium heat, warm oil and saute ground beef with the onion, parsley,sage and rosemary; cook until meat is evenly browned and crumbly. Add salt and 1\/2 cup white wine; cook until wine is evaporated. To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Stir into the meat mixture and mix well. Stir in the mozzarella and egg yolks; set aside. In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1\/2 cup white wine and let it cook down to evaporate; add tomato and salt. Mix well; simmer for 15 minutes. Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface. Preheat oven to 400 degrees F (200 degrees C). Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. In a 9&#215;13 inch baking dish, place cannelloni and cover with tomato mixture. Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve hot.Bon appetit!<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cannelloni 139 Ingredients 1\/2 cup olive oil 1 pound lean ground beef 1 onion, thinly sliced 1\/4 teaspoon dried sage 1\/4 teaspoon dried rosemary 4<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"_links":{"self":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts\/12120"}],"collection":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/comments?post=12120"}],"version-history":[{"count":0,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts\/12120\/revisions"}],"wp:attachment":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/media?parent=12120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/categories?post=12120"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/tags?post=12120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}