Beef/Pork Canneloni in a white sauce.

By DWatkins23

This is a take off from a recipe from an old Italian Restaurant in South SF called Bertoluccis (no longer around). I'm sure they made theirs with veal but I use ground beef (lean) and ground pork.

Ingredients

• Filling
• 2 Tbps Butter
• 1 small onion (chopped)
• 1 lb Ground Pork
• 1 lb Ground Beef
• salt
• pepper
• 1 c milk
• 2 T flour
• 1 c grated parmesan
• Crepes (use standard crepe recipe)
• Bechamel
• 4 Tbps Butter
• 1/3 c flour
• 2 c milk
• freshly grated nutmeg

Preparation

Step 1

melt butter in skillet, add chopped onion and saute. Season with salt/pepper cook until onions are translucent. add ground beef/pork and saute until brown. Season with salt/pepper. When meat is fully browned, mix flour in Milk and stir until mixed, then add to skillet. Add parmesan. cook stirring until thickened. When thickened remove from heat and let cool slightly. Make crepese from a standard recipe.

Take small amount of filling and wrap up in a crepe burrito style. Place in a glass baking dish. Repeat until all crepes are filled (about 10).

Make bechamel. Melt butter in pan. add flour and whisk in bottom of pan until smooth and slightly cooked. Whisk in milk and add grated nutmeg. Cook over medium heat, stirring constantly until thickened. pour over wrapped canneloni and bake at 350 for 20-30 minutes until slightly browned on top and hot/bubbly. Devour! Usually one is sufficient (with salad) as they are very rich.