Chef Baumgart, became a European Certified Master Chef at the young age of 27. After completing his Education, Chef Baumgart's culinary career led him from Germany, to Switzerland, Italy and France, to the Three Star Michelin Chef Heinz Winkler, one of Germany's top 10 chefs and a leader in the development of Cuisine Vital.

Executive Chef Michael Baumgart offers professional cooking  classes, cooking with kids, and cooking classes at home.
Please e-mail for availability.

2 each Zucchini, Yellow Squash, Red Onion, Carrot, Fennel, Red Bell Pepper  cut all in Julienne ( strips 1/8 by 1/8 by 2 inches ).

2 cups Mixed Herbs, equal part of Marjoram, Italian Parsley and Basil fine chopped / chiffonade .

1/4 cup Olive oil

Heat the oil in a sauté pan and add the julienned vegetables, sauté till al dente (to the tooth). Season with salt, black pepper and a pinch of sugar . Take off the heat and add the mixed herbs. Keep the filling cold till its needed.

Dough:

Flour 1/4 #
Whole Wheat flour 1/2 #
Egg yolk 3 ea.
Egg 1 ea.
Thyme 1/2 tsp. fine chopped
Rosemary 1/2 tsp. fine chopped
Salt pinch
Olive oil 1/2 Tbl.
Egg 1 ea. and water for the egg wash

1. Combine all liquids
2. Combine all solid ingredients
3. Add the liquid mixture to the solids and blend till it forms a dough, knead for about 5-10 minutes
4. Cover with PVC and let it rest in the refrigerator for minimum 30 minutes
5. Roll out the dough to 1/8 " thickness
6. Cut into square 5 inch by 3 inch, brush the longer side with eggwash
7. Pipe the filling on top with a piping bag and a large round tip
8. Roll the cannelloni up till it closes
9. Place three per person in a heat proved dish, buttered and add 1/4 of Tomato Coulis
10. Sprinkle with Parmesan cheese and bake for about 10-15 minutes in a preheated oven at 350 F .

Tomato Coulis:

1 1/2 oz. Olive oil
1# Italian / Roma Tomatoes
2 oz. Shallots
1/4 cup White wine
Salt , Pepper, Tabasco, fresh basil

1. Sauté the fine diced shallots and garlic in Olive oil
2. Add diced and seeded tomatoes and season light with salt and a pinch of sugar
3. Add the white wine and reduce it to a 3rd.
4. Strain the tomato coulis through a fine sieve, reduce till desired consistency and finish it with salt and pepper to taste

Pesto Sauce :

1/2 cup Pinenuts
1/4 cup Pecorino Romano
4-5 cloves Garlic
1 bunch Basil
1/2 bunch Italian Parsley
1/2 cup Olive Oil
salt, pepper to taste

Method

1. Using a mortal or a food processor, combine the pinenuts, and garlic and blend fine
2. Add the basil and parsley, by adding the cheese and some of the oil blend everything fine till it becomes a smooth texture
3. Important never let the mixture warm, if using the blender or food processor it could cause discoloration.

Plate up:

Take a 11 inch plate, spread the Tomato Coulis even on it and place on top of   that the Cannelloni, drizzle the pesto sauce casual over it.

Prepared and developed by : Executive Chef / Chef Instructor Michael Baumgart