Vegetable Stuffed Cannelloni with Jerez (dry sherry) sauce (Canellonis con salsa al jerez )

We love pasta here at home, especially the twins!
But I adore canellonis and was a really good meal!
I found this looking for others recipes and I bookmarked.
I found in one of my favorites food magazines:
Paula Cocina .
Revista Paula Agosto 1998 (edición Italian food-Rosario Valdes Chadwick)
Usually I make Rosario recipes, are perfect, aren't difficult and you can find the ingredients :)

Ingredients
(6 servings)




1 tablespoon olive oil
2 chopped shallots
1 small onion, chopped
1 cup sliced mushrooms
1 zucchini into small cubes
1 eggplant into small cubes
1 red pepper peeled and diced 
1 teaspoon oregano
1 teaspoon chopped basil
1 cup ricotta
1 cup grated Parmesan cheese
14/15 canellonis cooked al dente

 Jerez sauce (Dry sherry)

1 teaspoon olive oil
2 chopped shallots 
1 cup dry sherry or white wine
2 cups heavy cream


Method


In a large pot of salted water parboil cannelloni (parboiling is partially cooking the noodles in boiling water; they will finish cooking when baked.



In a skillet heat the oil, add the shallots and onions and saute. Add the mushrooms, eggplant and zucchini, and cook until they are al dente.
Add the red pepper and saute  with chopped herbs about 2-3 minutes, then let cool.
In a bowl place the ricotta and half the grated cheese, add the reserved vegetables , seasoning and mix well.
With a  teaspoon fill the cannelloni and go placing a into a  buttered oven dish.

Prepare the sauce of Jerez

In a skillet heat the oil, add the dry sherry until reduced to 1/3 cup   add the  cream and cook until  you have a sauce cup.
Season and pour  the sauce over the  canellonis .Add the  remaining cheese and cook to half temperature (180 ° c) about 25 minutes or until golden brown.
Serve immediately with some basil.
Enjoy!

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En español

Canellonis con salsa al jerez