Cannelloni With Bitter Greens And Artichoke Saute Recipes

CANNELLINI BEAN AND ARTICHOKE SALAD

Steps:

• Combine cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes together in a large mixing bowl; toss until well combined. Refrigerate until chilled, 8 hours to overnight.

GREENS WITH CANNELLINI BEANS AND PANCETTA

Steps:

• Microwave the chopped pancetta or bacon on high for 3 minutes. Drain the drippings, and set the crispy pancetta aside.
• In a large frying pan, heat the olive oil over medium heat. Cook onion in oil until soft. Add the crushed garlic cloves, and cook a minute more. Stir in chopped greens, and season with salt to taste (be conservative at this point - you can always add more!). Partially cover the pan, and cook until the greens begin to wilt. Stir in crispy pancetta and cannellini beans. Cook partially covered for 5 more minutes, until the flavors have combined and the greens are tender.

SPINACH-ARTICHOKE CANNELLONI CREPES WITH MUSTARDY CHEESE SAUCE

Steps:

• Preheat oven to 375°, with rack in upper-middle position. Heat oil in a large skillet over medium-high. Add shallots, artichokes, and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown in places, 5 to 7 minutes. Add spinach, a handful at a time, until all spinach is wilted and tender and any excess moisture has evaporated; season with salt and pepper and transfer to a bowl to cool.
• Meanwhile, melt butter in a small saucepan over medium-high. Whisk in flour and simmer until mixture darkens slightly and smells nutty, about 1 minute. Whisk in milk and bring to a vigorous simmer. Continue to simmer, stirring frequently, until mixture is just thick enough to coat the back of a wooden spoon with a thin film, 1 to 2 minutes; remove from heat. Stir in cheese and mustard until smooth; season with salt and pepper.
• Fold 3/4 cup cheese sauce into spinach mixture. Working one at a time, spoon 1/3 cup spinach-cheese mixture into the center of a crepe. Lift edge nearest you up and over filling, then fold in sides and roll up like a burrito to make a 2-by-4-inch rectangular package. Transfer to an 8-by-8-inch baking dish and repeat with remaining crepe and spinach-cheese mixture. Pour remaining cheese sauce evenly over filled crepes in baking dish. Cover dish tightly with parchment-lined foil.
• Bake on center rack 15 minutes. Remove parchment-lined foil and switch oven to broil. Continue cooking until cheese sauce bubbles and browns in places and crepes are warmed through, 2 to 3 minutes more. Serve immediately.

CANNELLONI WITH BITTER GREENS AND ARTICHOKE SAUTE

Steps:

• To make the pasta, place the flour, salt, eggs and olive oil in a food processor and process until well combined. Turn the mixture out on a work surface and press the dough together. Knead until smooth. Wrap in a barely damp towel and let stand for 1 hour.
• Meanwhile, to make the filling, toss together the spinach, mesclun and arugula. Heat 1 tablespoon of olive oil in a large skillet. Add 2/3 of the greens to the skillet and set the rest aside. With the garlic clove pierced on the tines of a fork, stir the greens until wilted and tender, about 5 minutes. When cool enough to handle, press the excess moisture from the greens. Place in a food processor with the egg yolks, nutmeg, 1 teaspoon of salt, pepper, 2 tablespoons of olive oil and 1/2 cup of Parmesan. Process until smooth. Scrape into a bowl and refrigerate until ready to use.
• Divide the pasta dough in half. Roll out as thin as possible, making a rectangle slightly larger than 12 inches by 15 inches. Trim to 12 inches by 15 inches and then cut into 3-inch-by-4-inch rectangles. Repeat with the remaining dough. Let the pasta dry slightly while bringing a large pot of water to a boil. Have a bowl of ice water nearby and 2 dry towels, laid flat. Drop 6 pieces of pasta in the boiling water, wait 10 seconds, lift them out with tongs and place in the ice water. Lay the pieces flat on the towels to drain. Repeat with the remaining pasta.
• Preheat the oven to 350 degrees. Oil a medium-size shallow baking dish. Place 2 tablespoons of the filling in a line across the short side of 1 of the pasta rectangles. Roll the pasta around the filling to form a tube. Repeat until all of the filling is used. (You may have some pasta left over.) Place the cannelloni in the dish and pour the chicken broth over them. Set aside.
• Stem the artichokes and pull off the tough outer leaves. Cut them in quarters. Bake the pasta for 10 minutes. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the artichokes and saute, stirring, for 5 minutes. Add the remaining greens and saute until artichokes are tender, about 5 minutes longer. Season with 1 teaspoon of salt and pepper to taste and keep warm.
• Sprinkle the remaining cheese over the pasta and place under the broiler until lightly browned, about 3 minutes. Divide the artichoke mixture among 6 plates, top with 3 cannelloni and serve immediately.