Saturday, September 10, 2005

South Beach Diet Friendly Cannelloni - Recipe

South Beach Diet Friendly Cannelloni
Inspired by Giada De Laurentiis

Prep Time: 20 minutes
Bake Time: 15 minutes
Serves 2

¼ cup/crepe chewy mild cheese (I used Bocconcini and Fontina combination like she did on tv)
1 tbsp/crepe fresh basil, chiffonade (shredded)

1 cup Marinara sauce (make your own or buy some ready made)
Parmigiano cheese, freshly grated

For crepes/ “pasta”
1. In a bowl, whisk together eggs, olive oil and a little salt & pepper. Add the chopped parsley.

2. Prepare a small non-stick sauté pan with just a hint of olive oil and heat over medium-high to high heat. Add about ¼ to 1/3 cup of egg mixture and quickly tilt the pan until a thin layer of egg covers the bottom. Allow it to set – the entire top of the egg is dry. This just takes 2-3 minutes.

3. Remove crepe and place browned side down on waxed or parchment paper. Do not stack them and allow to cool slightly before filling.

For Cannelloni:
1. Preheat the oven to 350°F/180°C

2. Fill the crepes with browned side down – place a small amount (about ¼ cup of mixed cheeses in the center, top with shredded basil and bring one side of the crepe over the filling. Bring the other side over the first flap.

3. Place the crepes, gently seam side down (so the filling won’t leak out) in an oven proof dish that will just hold all the crepes side by side.

4. Spoon some Marinara sauce over the crepes (not enough to be soupy) and grate some Parmigiano cheese over the top.

5. Bake for about 15 minutes until the dish is heated through and serve.

I like to serve this with a simple salad.

Related links:

1 comment:

Nau-Dee said...

I have seen (on the SB forum) a thin egg crepes/omelet which is then made into Cannelloni. One said it was in a Susan Summers recipe book and another said to slice it and make "noodles". I tried the recipe to make a mock fettuccine "pasta" and alfredo, but it still had a bit of an egg omelet flavor. I think more spices in the egg batter and a different sauce would do the trick. Anyways I REALLY like the idea of using fresh basil leaves in this dish. I will have to give this a try! Thanks so much for posting it!!