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TravelOregon.com - Recipe of the Month
This month's recipe of Cannelloni with Mascarpone, Pears and Prosciutto hails from Doug Kinne and Anna M Kinne, owners of Don Guidos Italian Cuisine in Rhododendron, near Mt. Hood.
Cannelloni with Mascarpone, Pears and Prosciutto (Serves 6)
Pears: 2 or 3 Oregon Pears, peeled and sliced into one-half inch wedges
2 cups Willamette Valley Riesling
Simmer pears for 5 minutes in wine (consider reserving the wine to pour over ice cream for dessert).
Cannellonis:
-2 cups mascarpone cheese
-2 cups simmered pears, well drained
-1 cup Oregon hazelnuts, toasted, skin peeled and coarsely chopped
-1 cup Prosciutto, paper-thin slices in strips about one and one-half inches long
-One-half teaspoon nutmeg, freshly grated
-One-quarter teaspoon white pepper
Combine above ingredients in a large bowl and fold together.
To Assemble:
-12 6” x 6” pasta sheets
-Extra virgin olive oil
-12 Tablespoons béchamel
Partially cook pasta sheets in salted boiling water a few at a time until just tender. Remove from heat and cool.
Prepare 6 boat dishes (or a standard baking pan) with a wipe of extra virgin olive oil. Add two tablespoons of béchamel to each of 6 boats. Place a clean work towel on counter and use this surface to aid in rolling cannelloni. Add two or three heaping tablespoons of mix onto edge of pasta sheet. Roll up cannelloni and place two in boat, seam down. Add another two tablespoons of béchamel to top of cannelloni.
Can be made up to 3 days in advance, tightly wrapped with cellophane and refrigerated.
To Serve:
-Oregon Hazelnuts, finely chopped
-Fresh steamed vegetables
-Preheat oven to 425 degrees
Bake cannelloni for 8 to 10 minutes or until tops are ever so slightly brown. Top with a sprinkle of toasted hazelnuts. Serve with a medley of fresh steamed vegetables.
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