I can never find cannelloni tubes, so I use the recipes to make rollatini using lasagne noodles. This time I ended up making my own red sauce, and it worked out pretty well. This recipe does contain bread crumbs, but you could always try making it gluten free by using rice or rice flour.
First, make a variation on duxelles by combining finely chopped crimini mushrooms with a finely chopped onion and adding thyme and a quarter cup of dry white wine. Bring it to a boil and let it simmer ten minutes. Mix in the breadcrumbs until just combined and it binds the duxelles together. Take it off the heat and set it aside.
Make the sauce by combining three quarters of a cup of dry white wine, a can of whole tomatoes with basil, a small can of tomato paste, salt, garlic powder, and Italian seasoning. Bring it to a boil and simmer it for ten minutes.
To assemble them, spread a thin layer of sauce on the bottom of a baking dish. Take a cooked lasagne noodle and scoop some of the mushroom mixture into it and roll it up. Repeat with the remaining noodles, top with the remaining sauce and bake in a 400 degree oven for 35 minutes. Serve piping hot.
Will loved this recipe. I can see this becoming a winter staple. If you want some added flavor, add some Parmesan or Romano cheese to the top.
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