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Ain’t You Regular Crowd-Pleaser!

Ain't You Regular Crowd-Pleaser!

No Matter How You Decide To Serve Your Food On Your Big Day, Make Sure You Craft A Menu That Reflects Your Couple. Thus, We Have A Dish That Maybe You Can Connect With And Which Can Be A Perfect Add-On To Your Buffet Menu, Dive In To Find It Out!

When it comes to your wedding food, it’s easy to feel underwhelmed by dishes you’ve seen a million times. You want to serve
something special, right? To help spark some inspiration, we’ve rounded up a dish that is anything but not basic.

Word to the wise: Before you make any huge decisions, ask your venue what their catering policy is. Voice any dietary restrictions you want to accommodate (gluten-free or vegan food, for example). Work closely with your caterer or venue to ensure you feel comfortable with your wedding menu options. Once you understand what you’re working with, then you can get creative.

Wondering how to narrow down all your options? We suggest personalizing your wedding menu to your love story. Another idea is to base your wedding menu off to your relationship. Nod to your favorite date-night spots or the meal you had when you got engaged. Including these personal details into your wedding menu will make your guests feel more connected to your love story.

Of course, the most important thing is to tailor your wedding menu to your own personal taste. It’s still a special way to personalize your nuptials and make the day even more special. Work with your caterer to craft a wedding menu that’s as delicious as it is meaningful.

Pumpkin Cannelloni with Sage<br />
Brown-Butter Sauce

Pumpkin Cannelloni with Sage
Brown-Butter Sauce

• 1 1/2 lb. pumpkin
• 1 1/2 tbsp. extra-virgin olive oil
• 3 large garlic cloves
• 1/2 c. ricotta
• 1/2 c. grated Parmigiano – Reggiano
• 1 1/2 tsp. finely chopped fresh sage
• 1/4 tsp. salt
• 1/2 tsp. Freshly ground pepper
• 1 package oven-ready lasagna sheets
• 6 tbsp. unsalted butter

Step 1: Preheat your oven up to 350°F.
Step 2: Place pumpkin, along with 3/4 cup water, in a large skillet over medium heat. Cover and steam until tender, for about 20 minutes. Remove to a medium bowl and mash until it smoothens.
Step 3: Heat 1 1/2 tablespoons olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, then crush it to a paste. Stir cheeses, chopped sage, salt, pepper, and garlic paste into mashed pumpkin. Set aside.
Step 4: Bring a large pot of water to boil. Cook lasagna sheets until tender, for about 2 minutes. Transfer it to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve 1/4 cup pasta water.
Step 5: Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add 4 tablespoons pumpkin mixture to the centre of lasagna, roll into a cannelloni tube, then transfer to prepared baking dish. Repeat with the remaining sheets.
Step 6: Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and till the pasta is tender, for 20 to 25 minutes. Cook butter and sage leaves in small skillet over medium-high heat until golden-brown. Drizzle over pumpkin cannelloni and serve it immediately.

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