Canneloni with Chicken, Basil Pesto and a Roasted Mushroom Hazelnut Sauce
INGREDIENTS
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1 1/2 pound cremini mushrooms
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1/2 teaspoon coarse salt + more to taste
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2 tablespoons lemon juice, divided
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2 garlic cloves, about 1/4 ounces
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1 tablespoon brandy
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1 1/2 tablespoon olive oil
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1 teaspoon lemon zest
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Fresh ground pepper
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40 ounces milk of your choice, whole, 1%, 2%, or unsweetened soy milk
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1/2 small onion, chopped
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1 bay leaf
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reserved mushroom stems, chopped
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reserved mushroom water
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1/4 ounce dried porcini (optional)
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5 tablespoons unsalted butter
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5 tablespoons all purpose flour
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salt to taste
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1/4 cup chopped flat leaf parsley
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1 cup roasted whole hazelnuts, skin removed as much as possible
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1 cup basil pesto, your own or store bought
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1 1/2 cup ricotta cheese, very fresh, strained to remove excess whey if necesarry
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1 pound ground chicken
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2 egg whites
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4 scallions, white and light green parts, finely diced
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1/4 cup chopped cilantro
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1/4 teaspoon ground white pepper
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Several dashes of Tabasco
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1/2 cup fresh grated pecorino romano
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1/2 cup fresh grated parmesan
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12 6"x4" sheets freshly made pasta, your own or store bought, or 12 6" square egg roll wrappers, trimmed to 6" x4" rectangles
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1 tsp coarse salt
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olive oil spray
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