Lamb Cannelloni with Walnut Parmesan Sauce
| Yield: | 4 Servings |
| Categories: | Pasta, Meats |
| 12 | Dry cannelloni shells | |
| FILLING | ||
| ******* | ||
| 1 | tb | Olive oil |
| 1/2 | Medium onion, diced | |
| 1 | ts | Chopped garlic |
| 1 | tb | Fresh chopped rosemary or |
| 1 | ts | Dry |
| 1/2 | lb | Lamb, cubed |
| 2 | tb | Chopped parsley or |
| 1 1/2 | ts | Dry |
| Salt and pepper to taste | ||
| 1 | Egg | |
| 1/4 | c | Bread crumbs |
| (preferably seasoned) | ||
| SAUCE | ||
| ***** | ||
| 2 | tb | Butter |
| 1 | c | Heavy cream |
| 2 | ts | Chopped parsley |
| 2 | tb | Parmesan cheese |
| 2 | ts | Finely chopped walnuts |
| (preferably toasted) |
Advertisement