Low Fat Wild Mushrooms And Veal Cannelloni

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 8 cannelloni tubes
• 2 tablespoons margarine (30ml)
• 1 large shallot
• 1 minced garlic clove
• 1 lb lean ground veal (450g)
• 1 cup ricotta cheese (60ml)
• 4 tablespoons lowfat parmesan cheese
• 1 tablespoon fresh basil
• 1 tablespoon fresh oregano
• 1/2 cup american cheese
• 1/4 teaspoon sea salt
• 1/4 teaspoon pepper
• wild mushroom, bechamel
• 3 tablespoons flour (45ml)
• 4 tablespoons margarine (60ml)
• 1 cup 1% low-fat milk (250ml)
• 1 1/2 cups veal stock (375ml)
• 1/4 cup wild mushroom (60ml)
• 1 tablespoon fresh chives
• salt and pepper

Recipe

• 1 cook the cannellonis according to the usual method and put aside.
• 2 heat up the shallots and the garlic in margarine.
• 3 add the lean minced veal and cook until it loses its pink color.
• 4 salt, pepper and let simmer for 10 minutes.
• 5 add the ricotta, parmesan and fine herbs.
• 6 stuff the cannellonis.
• 7 for the wild mushroom bechamel.
• 8 in a pan saute the mushrooms in margarine and put aside.
• 9 melt margarine in a pot and add the flour until there is a homogenous consistency.
• 10 add the milk with the aid of a wisk and mix until it thickens.
• 11 add the veal stock, the mushrooms, salt and pepper to taste. put aside.
• 12 put some mushroom bechamel on a 9 x 13 inch (3l) tray.
• 13 place the stuffed cannellonis on the tray.
• 14 pour the rest of the sauce on top and add american cheese. brown the cheese in the oven.
• 15 serve with your favorite vegetables.