Sweet potato/shiitake cannelloni in tomato cream sauce



A super simple assemblage:  Filling, merely boiled sweet potato, sautéed shiitake, rosemary, fontinella and one egg. The sauce sprung from a roux of two and two — fried for a while — then thinned with somewhere on the order of 1.5 cups of broth (water + about 1.5 boullion cubes), 3 finely (like, they wore tuxedos) chopped tomatoes (what, cooked down), then, in the vicinity of a cup of cream.

With worries of stickery, the pans were prepared with a bed of spinach — that, topped with some dollops of cream.  Cannelloni rolled up {Credit to a run-over-by-a-car-this-weekend Jen:  Suggesting, instead of cutting individual rolls — place the filling in a line down the entire noodle, roll, then cut.  Stupidly brilliant shortcut that saves about 10 minutes off the whole procedure.}, topped with the sauce and another grate of the fontinella.  Cooked at 375 until bubbly.

Perhaps the best cannelloni ever done, and on the fly — devising right until the end.  Yummy.


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