Beef & Pork Cannelloni Bites with Marinara
Although the true origin or marinara is unknown; one theory is that cooks aboard Neapolitan ships invented marinara sauce in the mid-16th century after Spaniards introduced the tomato to Europe. The sauce was resistant to spoilage due to the acidity of tomatoes, which made it ideal for lengthy sea voyages before refrigeration methods were invented.
Ingredients
- 24 Cannelloni bites
- 2 cups of marinara or tomato sauce
- 1/4 cup of dry white wine
- ½ cup olive oil
- 2 cups of water
- TT fresh basil
- TT salt and black pepper
- TT fresh parsley
- TT Parmesan cheese (optional)
Directions
Puree the marinara with a stick blender if there are chunks of tomato in the sauce. Blend with olive oil, water, and white wine and heat to a simmer. Place washed basil with stems in sauce and allow steeping. Reduce for 10 minutes then remove basil and season to taste. Fry cannelloni bites, serve with sauce and finish with chopped fresh parsley and parmesan cheese to order.
