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Cannoli sicilien classique
24 Cannoli shells 1 tub (475 g) Tre Stelle Ricotta Cheese 1/2 cup (125 mL) Icing sugar 1/4 cup (50 mL) mini chocolate chips 1/4 tsp (1 mL) cinnamon 1/2 tsp (2 mL) vanilla 1/4 cup (50 mL) whipping cream, whipped 1 tbsp (15 mL) chopped al...
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Cream Cheese and Walnut Cannelloni
1 tbsp (15 mL) olive oil 1/2 red onion, chopped 3 garlic cloves, minced 1 cup (250 mL) chopped cooked and drained spinach Juice of 1 lemon 1/3 cup (75 mL) chopped walnuts 1/4 cup (50 mL) fresh herbs (basil, marjoram, thyme, parsley, etc.) 1 c...
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Stuffed Cannelloni
1 pkg (1/2 lb/250 g) cannelloni (about 20 pieces) 1/4 cup (50 ml) butter 1/4 cup ( 50 ml) all-purpose flour 3 cups (750 ml) milk 1 1/2 tsp (7 ml) salt, divided 3/4 tsp (3 ml) pepper, divided 2/3 cup (150 ml) grated Canadian Parmesan cheese...
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Pork Cannelloni with Basil and Mango
6 citrus-marinated pork chops 2 Tbsp. (30 mL) extra-virgin olive oil* 1 Tbsp. (15 mL) chopped fresh basil ¼ cup (60 mL) mango, peeled and cut into small dice 1 Tbsp. (15 mL) chopped green onion ½ tsp. (2.5 mL) chopped garlic clove 2 drops ...
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Ricotta and Spinach Cannelloni
1 cup (250 mL) Canadian Ricotta cheese 1 cup (250 mL) cooked spinach, drained 1 egg 4 tbsp (60 mL) breadcrumbs Pepper Dried rosemary 12 to 16 cannelloni tubes, cooked "al dente" and drained 1 1/2 cup (375 mL) grated Canadian Mozzarella cheese...
Cannelloni
