Cannelloni Recipe
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Shells |
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Ingredients: |
Ingredients: 2 eggs, beaten
1 cup water
1/2 cup flour
1/2 teaspoon salt
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Directions: |
Directions:Add water to beaten eggs, then flour and salt. Let batter sit at room temperature for 2 - 3 hours. Heat a 6-inch skillet, brush with melted butter and add about 1 tablespoon of batter. Quickly tilt pan from side to side to distribute batter evenly. Let fry about 30 seconds, turn over and fry another 30 seconds. Turn onto a paper towel and then wrap tightly in foil if you are not using the shells immediately. They may be made a day or two ahead, but freezing is not recommended.
Makes 20 crepes. |
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Filling |
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Ingredients: |
Ingredients: 2 tablespoons olive oil
1/4 cup onions, finely chopped
1 teaspoon garlic, finely chopped
1 package frozen spinach, thoroughly defrosted and squeezed dry
1 pound lean ground beef
5 tablespoons Parmesan, freshly grated
2 tablespoons heavy cream
2 eggs, lightly beaten
1/2 teaspoon dried oregano
Salt
Freshly ground black pepper
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Directions: |
Directions:Heat olive oil in 10-inch skillet. Add onions and garlic and cook over medium heat stirring often, for 7 - 8 minutes until soft but not brown. Stir in spinach and cook 3 - 4 minutes longer. Transfer to a bowl. Add a little more oil and brown ground meat, breaking up any lumps. Add to spinach. Add cheese, cream, eggs, oregano, salt and pepper. |
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Cream Sauce |
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Ingredients: |
Ingredients: 4 tablespoons butter
4 tablespoons flour
1 cup milk
1/2 cup half and half
1/2 teaspoon salt
White pepper (pinch)
Tomato sauce without meat (see Salsa Pizzaiola recipe below)
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Directions: |
Directions:In a heavy saucepan, melt butter. Stir in flour and whisk until smooth. Pour in milk and cream, whisking constantly until sauce comes to a boil and is smooth. Reduce heat and simmer, stirring frequently, 2 - 3 minutes. Remove from heat and add salt and pepper.
Place 2 tablespoons or so of filling on center of each shell and roll in thirds. Pour a film of tomato sauce into lasagna pans or individual baking dishes. Lay the cannelloni side by side on tomato sauce. Pour cream sauce over them and a little tomato sauce on top of the cream sauce. Sprinkle parmesan cheese over them and bake uncovered in the middle of a 375 degree oven for 20 minutes. Then put under broiler for 30 seconds to brown up. |
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Salsa Pizzaiola (Tomato and Garlic Sauce) |
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Ingredients: |
Ingredients: 3 tablespoons olive oil
1 cup onions, finely chopped
1 tablespoon garlic, finely chopped
4 cups Italian plum or whole-pack tomatoes, coarsely chopped but not drained
1 6-ounce can tomato paste
1 tablespoons dried oregano, crumbled
1 tablespoon finely cut fresh basil or 1 teaspoon dried basil, crumbled
1 bay leaf
2 teaspoons sugar
1 1/2 teaspoons salt
Freshly ground black pepper
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Directions: |
Directions:In a 3 to 4 quart enameled or stainless-steel saucepan, heat the 3 tablespoons of olive oil and cook the freshly chopped onions in it over moderate heat, stirring frequently, for 7 or 8 minutes. When the onions are soft and transparent but are not brown, add the tablespoon of finely chopped garlic and cook for another 1 or 2 minutes, stirring constantly. Then stir in the coarsely chopped tomatoes and their liquid, the tomato paste, oregano, basil, bay leaf, sugar, salt and a few grindings of black pepper. Bring the sauce to a boil, turn the heat very low and simmer uncovered, stirring occasionally, for about 1 hour.
When finished, the sauce should be thick and fairly smooth. Remove the bay leaf. Taste and season the sauce with salt and freshly ground black pepper. If you wish a smoother texture, purée the sauce through a food mill, or rub it through a sieve with the back of a large wooden spoon. |
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Personal
Notes: |
Personal
Notes: According to family legend, this recipe is not made with ground beef but with cannelloni, from the Cannelloni Monster. Daddy would hunt the monster in the back yard and Mom would cook it for dinner.
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