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Title: Cannellomi
Categories: Pasta
Yield: 8 Servings
| A recipe from Applehood & | ||
| Motherpie,sent to me by | ||
| Maggie Zachos in the | ||
| Cookbook swap. | ||
| ............................ | ||
| Very light, special- worth | ||
| Any effort. | ||
| ..................... | ||
| Yield: 24 cannellonis | ||
| 6-8 servings | ||
| ...................... | ||
| " TOMATO SAUCE " | ||
| 4 | tb | Olive oil |
| 1 | c | Finely chopped onion |
| 4 | c | Italian tomatoes, chopped |
| 2 | tb | Fresh basil |
| ( or 2 tsp dried basil ) | ||
| 2 | ts | Sugar |
| Freshly ground pepper | ||
| ........................ | ||
| " PASTA " | ||
| 1 1/2 | c | Unsifted flour |
| 1 | ts | Salt |
| 2 | Eggs | |
| 1 | tb | Olive oil |
| Few drops of water | ||
| ............................ | ||
| "FILLING " | ||
| 3 | tb | Butter |
| 4 | tb | Finely chopped onions |
| 3/4 | lb | Finely ground veal |
| 2 | 10 oz pkgs frozen,chopped | |
| Spinach, thawed and | ||
| Throughly squeezed dry. | ||
| ( or 2 bags of fresh | ||
| Cooked spinach,chopped and | ||
| Squeezed dry ) should equal | ||
| 1-1/2 cups | ||
| 1/2 | c | Freshly grated |
| Parmesan cheese | ||
| Pinch nutmeg | ||
| 3 | Eggs, lightly beaten | |
| Salt to taste | ||
| ............................ | ||
| " BESCIAMELLA SAUCE " | ||
| 4 | tb | Butter |
| 4 | tb | Flour |
| 1 | c | Milk |
| 1 | c | Heavy cream |
| 1 | ts | Salt |
| 1/8 | ts | White pepper |
| ............................ |
TOMATO SAUCE 1... Cook onions in olive oil until tender. 2... Add remaining ingredients and simmer, partly covered 40 minutes. Stir frequently. 3... Strain sauce. ............................................ PASTA 1... place flour and salt in food processor. 2... Mix together ..1 egg, oil and water. 3... Turn on food processor and pour egg mixture through feed tube. If ball of dough has not formed on blades, start adding remaining egg until a ball forms. STOP ! 4... If using pasta machine: Knead dough for two minutes by hand. Sprinkle machine with flour. Beginning with the thickest setting on the machine, take half of the dough and put it through the machine 2-3 times at this setting. Keep unused dough covered with plastic wrap or a damp towel. Continue to put dough through the machine until you have reached the lowest setting. Dough should be almost transparent and almost elastic-the thinner the better. repeat with remaining dough. 5...If using hand method: Knead the dough until smooth, elastic. Roll paper thin on lightly floured surface. ....................................... ASSEMBLY Besciamella sauce Stuffed canneelloni Tomato Sauce 6 tbl freshly grated Parmesan cheese 2 tbl butter ....................................................... 6... Both methods: Cut in rectangles 2x3 inches. Pasta can be made into various shapes for other uses. Place in large pan of boiling, salted water and cook about 3 minutes until barely tender. Cook only a few at a time and remove from water with a strainer. Place on towels to drain. ................................... " FILLING " 1... Melt butter and cook onions until tender 2... Add veal and cook until all liquid has cooked away. 3... Stir in soinach, cheese and nutmeg. 4... Add eggs to veal mixture. 5... Add salt to taste 6...Divide mixture among pasta rectanfgles using 1 heaping TBL or more for each. Fill as full aspossible and roll each cannelloni the long way.
..........................................
Continued, Cannelloni Part 2 Formatted for MM by Jeannie Allen
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