Sunday, August 30, 2009

Saturday: Green bean cannelloni

A recipe from this month's Le Menu

Cook green beans for a couple of minutes in butter with minced garlic and thinly sliced onion. Add a splash of water, a good pinch of salt, and a bunch (tied with kitchen twine) of savory, cover and simmer for 15-20 minutes until the beans are about tender. 
Boil some "no boil" lasagna noodles for a couple of minutes in salted water to soften them, then toss them into cold water.
Make a bechamel sauce with 30g butter, 2 Tbs flour, 4 dl milk, salt, piment d'esplette, and nutmeg.
Form cannelloni by laying a strip of thinly sliced smoked bacon on a noodle, topping that with green beans, then rolling it up. Place the formed cannelloni in a buttered baking dish, pour over the bechamel, top with parmesan, bake for about 20 minutes until the top is nicely browned.

We had this with a big green salad and were very happy about it. I normally find savory to be a bit overwhelming, but the trick of keeping it whole and then fishing the branches out after cooking seems to help. Also green beans and bacon is one of those combinations where it's hard to go too wrong.

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