Angel Hair with Bay Scallops, Shrimp and Arugula

15 minutes to prepare
25 minutes to cook

4-6 servings

Ingredients
1/3 cup extra virgin olive oil
2 cloves garlic, minced
1 teaspoon lemon zest
1/2 cup white wine
1 cup stock (vegetable or fish)
1/2 pound bay scallops
1/2 pound shrimp
1/3 cup sun-dried tomatoes
1 package (2-4 ounces) arugula, stems removed and chopped
1/2 cup Parmigiano cheese, grated
salt & freshly ground black pepper to taste
1 box Angel Hair

HEAT olive oil in a large skillet. Add garlic; sauté until golden.
ADD wine and stock. Simmer until half evaporates.
ADD sun-dried tomatoes, shrimp and bay scallops. Simmer gently until shellfish is firm and cooked through.
STIR in lemon zest and arugula. Season with salt and pepper; remove from heat.
COOK pasta according to package directions. Drain.
ADD pasta to sauce; mix well. Add cheese and mix again

Baked Cannelloni with Veal and Spinach

20 minutes to prepare
45 minutes to cook

Servings: 7-9

Ingredients
2-1/2 cups milk
4 tablespoons divided butter
2 tablespoons flour
1 box (12 ounces) Oven Ready Lasagne
12 ounces fresh baby spinach
1 cup (5 ounces) ham, finely chopped
1 pound roasted veal, cut in cubes (may substitute roast pork)
salt & white pepper to taste
pinch nutmeg
1/3 cup, divided Parmigiano cheese, grated
2 eggs
1/3 cup veal stock or demi-glace*

Bechamel Sauce:
HEAT milk in a small saucepan. Bring to boil and remove from heat.
MELT 2 tablespoons butter in a medium saucepan. Add flour and cook for 2 minutes stirring constantly.
WHISK hot milk into flour mixture. Bring to a simmer, whisking frequently. Season mixture with salt and pepper to taste; set aside.

PROCESS spinach, veal, half of the Parmigiano cheese and ham in food processor until coarsely chopped. Season mixture with salt and white pepper.
BEAT eggs in medium bowl. Add spinach mixture to eggs. Mix well.
BRING a large pot of water to a boil. Cook lasagna noodles for 3 minutes. Drain and spread flat on a baking sheet.
POUR 1 cup of the béchamel sauce in prepared baking dish.
SPOON 2 tablespoons of filling at one end of each lasagna sheet. Roll and place in prepared baking dish.
SPREAD remaining béchamel sauce over cannelloni. Drizzle veal stock or demi- glace over sauce. Dot with remaining butter and sprinkle with Parmigiano cheese.
BAKE for 30 minutes. Let rest 10 minutes before serving


TIP: Demi-glace is a rich brown reduction of meat stock, Madeira or sherry and other ingredients. It is used as a base for many other sauces.
White wine pairs well with this recepie.