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Ingredients
- 1 recipe Crespelle batter, recipe follows
- 2 tablespoons extra-virgin olive oil - Divided
- 1 Spanish onion, cut into 1/4-inch dice
- 1 carrot, cut into 1/4-inch dice
- 1 celery stalk, cut into 1/4-inch dice
- 1 10 oz Pkg Frozen spinach thawed and drained
- 1 pound ground veal or lean ground beef
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- 2 eggs
- 1 cup freshly grated Parmigiano-Reggiano - Divided
- 1 1/2 cups Basic Tomato Sauce (or your favorite spaghetti sauce)
Details
Servings 4
Preparation
Step 1
In a 12-inch saute pan over a medium-high flame, heat 1 Tbsp of the olive oil until hot but not smoking. Add the onion,carrot and celery, and cook until soft and golden brown, about 5 minutes.
Then let cool to room temperature. Using the meat grinder attachment on kithchenaid mixer- Re-grind the Veal along with Carrot, Onion, Celery, Spinach & Nutmeg to incorporate well.
Re-Heat 12-inch saute pan over a medium-high flame, heat with remaining 1 Tbsp of the olive oil until hot but not smoking, and add the meat mixture. Season, to taste, with salt and pepper. Lower the heat to medium and let cook until the meat is browned, about 15 minutes. Remove from the heat and set aside to cool at room temperature. When the meat mixture has cooled, add the eggs and 1/2 cup of Parmigiano. Use a wooden spoon to mix until well until combined. Scoop 1 1/2 tablespoons of the meat mixture into the center of each crespella (Crepe). Roll the crespella into a tube along the long side and place in a lightly oiled baking dish to which a small amount of tomato sauce has been added, in a
single layer, seal side down. Repeat with the remaining cannelloni, placing them side by side in the baking dish. Ladle the Bechamel sauce on then remaining tomato sauce over the cannelloni. Sprinkle the crespelle with the remaining Parmigiano and bake in the oven until the cannelloni are hot throughout and the cheese is hot and bubbling, about 30 minutes. Serve on warmed plates.
TOMATO SAUCE
INGREDIENTS
28 ounces diced tomatoes or whole tomatoes (1 can), not packed in puree or sauce
2 medium cloves garlic , peeled and chopped coarse
3 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh basil leaves , (about 8 leaves)
1/4 teaspoon granulated sugar
1 1/2 teaspoons table salt
INSTRUCTIONS
1. If using diced tomatoes, go to step 2. If using whole tomatoes, drain and reserve liquid. Dice tomatoes either by hand or in work bowl of food processor fitted with metal blade (three or four pulses at 1/2 second). Tomatoes should be coarse, with 1/4-inch pieces visible. If necessary, add enough reserved liquid to tomatoes to total 2 cups.
2. Process garlic through garlic press into small bowl; stir in 1 teaspoon water. Heat oil and garlic in 10-inch sauté pan over medium heat until fragrant but not brown, about 2 minutes. Stir in tomatoes; simmer until thickened slightly, about 10 minutes. Stir in basil, sugar, and salt, and cook, stirring constantly, for 1 minute. Serve over pasta.
BECHAMEL SAUCE
4 tablespoons butter,
1/4 cup flour
1 3/4 - 2 cups milk
3/4 teaspoon salt
Directions
In a sauce pan set over medium heat
Melt the butter then add the flour while whisking forming a rue, do not let it brown, slowly add the milk while whisking to incorporate evenly, whisking constantly to avoid burning, allow to thicken and cook about 10 minutes until the flour taste has been cooked out
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