Honeycomb Cannelloni was the design but after a few failed trips to 3 different markets we went with the closest solution.
But I must say it made for an awesome presentation.
Complimented with a Red Wine and Artisan bread this was a meal that will never be forgotten.
Sea salt and fresh ground pepper
Porcini mushrooms (fresh or dried)
Olive oil ½ cup
Diced carrots 3
1 large diced red onion
1 leek diced (remove outer leaves)
2 cloves of garlic sliced
1 pound ground veal(optional)
5 portabella mushrooms
5 cans quality plum tomatoes (fire roasted works well also)
fresh basil
1 ½ pound fresh spinach
nutmeg
1 cup light cream
17 ½ oz cream fresh
grated parmesan
manicotti shells (2 1/2boxes)
ricotta cheese (optional)
roasted red peppers(optional)
mozzarella cheese
Preheat oven 375
Soak died porcini mushrooms 5 min
Med sauce pan on med heat and add olive oil
carrots , celery, leek and onion. Cook 8 to 10 min
(optional brown meat season to taste)
add to mixture after veggies sweat with mushrooms and garlic
add a cup of water and if you used dried porcini strain the liquid into the mixture
reduce liquid then add tomatoes and basil stalks
season and bring to a boil
simmer for 45 min
add basil leaves
mix cream fresh, cream and parmesan
(optional mix ricotta and roasted red peppers)
now in a large sauce pan( deep enough for the manicotti ) place spinach mixed with nutmeg and salt and pepper.
A layer or cheese sauce them a layer of red sauce and a thin layer of (optional roasted red ricotta)
Should be half way up the pan. Push in your manicotti filling in completely. Fill in shells with red sauce.
Top with layers of cream fresh, roasted ricotta and cheese.
Bake for 45 min
Place a pan under to catch the bubble over (just in case) and cover with tin foil after the golden brown crest forms.
Enjoy! should feed 8
