{"id":290,"date":"2011-01-29T17:39:44","date_gmt":"2011-01-29T22:39:44","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=290"},"modified":"2011-01-31T11:47:59","modified_gmt":"2011-01-31T16:47:59","slug":"manicotti-au-veau","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=290","title":{"rendered":"Manicotti au veau"},"content":{"rendered":"<p><strong>Source: <\/strong><a href=\"http:\/\/www.foodnetwork.com\/recipes\/mario-batali\/cannelloni-al-forno-baked-pasta-tubes-casalinga-style-recipe\/index.html\">foodnetwork.com: Multo Mario: Cannelloni al Forno (Baked Pasta Tubes, Casalinga Style)<\/a><\/p>\n<p><strong>Notes: <\/strong>Je fais la farce avec 500g de veau seulement plut\u00f4t que le m\u00e9lange porc et veau.\u00a0 Je commence par faire revenir un oignon hach\u00e9 dans de l&#8217;huile d&#8217;olive au lieu du beurre.\u00a0 J&#8217;ajoute 2 poign\u00e9es de b\u00e9b\u00e9s \u00e9pinards hach\u00e9s grossi\u00e8rement pour les faire tomber dans la pr\u00e9paration apr\u00e8s que la sauce aie \u00e9paissie.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>2 tablespoons <span style=\"text-decoration: line-through;\">butter<\/span> (huile d&#8217;olive)<span style=\"text-decoration: line-through;\"><br \/>\n<\/span><\/li>\n<li><span style=\"text-decoration: line-through;\">1\/2 pound ground pork<\/span><\/li>\n<li><span style=\"text-decoration: line-through;\">1\/4 pound<\/span> (1 pound) ground veal<\/li>\n<li><span style=\"text-decoration: line-through;\">1\/2<\/span> (3\/4)\u00a0 cup Parmigiano-Reggiano, grated, plus more for garnishing pasta<\/li>\n<li><span style=\"text-decoration: line-through;\">1<\/span> (1 1\/2) tablespoon flour<\/li>\n<li><span style=\"text-decoration: line-through;\">1<\/span> (1 1\/2) cup milk<\/li>\n<li>Salt and pepper<\/li>\n<li>Pinch nutmeg<\/li>\n<li>1 egg, beaten<\/li>\n<li><span style=\"text-decoration: line-through;\">1 recipe basic pasta dough, recipe follows<\/span><\/li>\n<li>1 cup <a href=\"http:\/\/recettes.carlrobitaille.org\/2011\/01\/29\/sauce-tomate\/\">basic tomato sauce<\/a>, <span style=\"text-decoration: line-through;\">recipe follows<\/span> (ou autre sauce tomate\u00a0 maison)<\/li>\n<li><span style=\"text-decoration: line-through;\">1 cup besciamella, recipe follows<\/span><\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li> In a large skillet, heat the <span style=\"text-decoration: line-through;\">butter<\/span> (huile d&#8217;olive) over high heat until it foams and subsides.  Add the ground <span style=\"text-decoration: line-through;\">pork and<\/span> veal and cook over high heat until it begins to brown in its own fat.  Drain the excess fat and add the Parmigiano, the flour and the milk and reduce heat to a simmer.  Cook for 10 minutes, stirring regularly, then remove from heat and allow to cool.  Season with salt, pepper and nutmeg and stir in the egg.  Set aside.<\/li>\n<li>Preheat the oven to 350 degrees F.<\/li>\n<li><span style=\"text-decoration: line-through;\">Roll the pasta out to the thinnest setting on a pasta rolling machine and cut it into rectangles measuring 4 inches by 6 inches. Divide the meat filling evenly among the rectangles and roll the pasta around the filling, jelly-roll style making 14 to 16 canneloni. Blanch until tender in boiling water. Remove and put in an ice water bath.<\/span> Faire cuire une bo\u00eete de manicotti (14) et les farcir.<\/li>\n<li>In an 8 or 9-inch square, oven-proof casserole, spoon half the tomato sauce across the bottom in an even layer.  Carefully lay each pasta package in the casserole so that they are in a single layer.  Top with the remaining tomato sauce,<span style=\"text-decoration: line-through;\"> then the bechamel<\/span>.  Finish with the freshly grated Parmigiano-Reggiano and bake in the oven 20 to 25 minutes, until the sauces and cheese are bubbling and the edges of the pasta are crispy and browned.  Serve immediately from the cooking dish.<\/li>\n<\/ol>\n<p><span style=\"text-decoration: line-through;\"><strong>Basic Pasta Dough<\/strong>:<\/span><\/p>\n<p><span style=\"text-decoration: line-through;\"><strong>Ingredients<\/strong><br \/>\n<\/span><\/p>\n<ul>\n<li><span style=\"text-decoration: line-through;\">3 1\/2 to 4 cups flour<\/span><\/li>\n<li><span style=\"text-decoration: line-through;\">4 eggs<\/span><\/li>\n<li><span style=\"text-decoration: line-through;\">1\/2 teaspoon extra-virgin olive oil<\/span><\/li>\n<\/ul>\n<p><span style=\"text-decoration: line-through;\"><strong>Directions<\/strong><\/span><\/p>\n<ol>\n<li><span style=\"text-decoration: line-through;\">Mound 3 1\/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.<\/span><\/li>\n<li><span style=\"text-decoration: line-through;\">As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.  The dough will come together when half of the flour is incorporated.<\/span><\/li>\n<li><span style=\"text-decoration: line-through;\">Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.<\/span><\/li>\n<\/ol>\n<p><strong><span style=\"text-decoration: line-through;\">Beciamela (Bechamel Sauce):<\/span><\/strong><\/p>\n<p><span style=\"text-decoration: line-through;\"><strong>Ingr\u00e9dients<br \/>\n<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"text-decoration: line-through;\">5 tablespoons butter<\/span><\/li>\n<li><span style=\"text-decoration: line-through;\">4 tablespoons flour<\/span><\/li>\n<li><span style=\"text-decoration: line-through;\">3 cups milk 2 teaspoons salt<\/span><\/li>\n<li><span style=\"text-decoration: line-through;\">1\/2 teaspoon freshly grated nutmeg<\/span><\/li>\n<\/ul>\n<p><span style=\"text-decoration: line-through;\"><strong>Directions<\/strong><\/span><\/p>\n<ol>\n<li><span style=\"text-decoration: line-through;\">In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.<\/span><\/li>\n<li><span style=\"text-decoration: line-through;\">Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside.<\/span><\/li>\n<li><span style=\"text-decoration: line-through;\">Yield:  3 cups<\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Source: foodnetwork.com: Multo Mario: Cannelloni al Forno (Baked Pasta Tubes, Casalinga Style) Notes: Je fais la farce avec 500g de veau seulement plut\u00f4t que le m\u00e9lange porc et veau.\u00a0 Je commence par faire revenir un oignon hach\u00e9 dans de l&#8217;huile &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=290\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[],"class_list":["post-290","post","type-post","status-publish","format-standard","hentry","category-pasta"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/290","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=290"}],"version-history":[{"count":9,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/290\/revisions"}],"predecessor-version":[{"id":310,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/290\/revisions\/310"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=290"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=290"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}