Cannelloni Crepes Food

CANNELLONI CREPES

Steps:

• In a medium bowl, mix together the ricotta, mozzarella, Parmesan, eggs, parsley, salt, pepper, and Tabasco sauce.
• Preheat the oven to 350 degrees. Spread some tomato sauce on the bottom of a 9 x 13 x 2-inch baking dish. One at a time, lay the crepes flat on a work surface and spread 3 tablespoons of the cheese mixture down the middle. Roll each crepe around the filling and place side by side in the pan. Spoon more tomato sauce over the crepes. Top with grated Parmesan.
• Bake uncovered for 30 minutes, or until the sauce is bubbling and the crepes are heated through. Cool slightly and serve with additional warmed tomato sauce and grated Parmesan cheese on the side.

CRêPE CANNELLONI

Steps:

• Place a rack in the center of the oven and heat to 375°F.
• In a small bowl, combine 1 cup of the Parmigiano with the flour and nutmeg. In a large bowl, combine the pork, beef, and sausage.
• Heat 2 Tbs. of the butter in a large skillet over medium-high heat. Add the meat and cook, breaking it into small pieces, until browned, about 10 minutes. Drain off any excess fat, return the pan to the stove, and reduce the heat to medium low.
• Add the flour mixture and the milk to the meat, bring to a simmer, and cook, stirring until the mixture is very thick with no excess liquid in the pan, about 10 minutes. Add the parsley and season to taste with salt and pepper. Set aside to cool.
• Heat the oil in a medium saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cook, stirring occasionally, until the mixture comes to a simmer, about 10 minutes.Stir in the remaining 3 Tbs. butter, and season to taste with salt and pepper. Remove the pan from the heat. Using an immersion blender or food processor, working in batches, if necessary, process to a smooth sauce, about 1 minute.
• Spread about 1/2 cup of the tomato sauce over the bottom of a 9×13-inch pan. Spread 2 Tbs. of ricotta across the center of each crêpe, then spread about 1/4 cup of the meat filling over the ricotta. Roll the crêpes into logs, and place seam side down in the pan. Repeat with the remaining crêpes. Spread 3/4 cup of the remaining sauce over the top and sprinkle with the remaining 1/2 cup Parmigiano.
• Bake until the top is light golden brown, about 20 minutes. Serve hot, passing the remaining tomato sauce at the table.

CANNELLONI

Steps:

• MEAT FILLING: Heat oil in a medium saucepan, add the onion and garlic, cook until tender.
• Add meat and cook until browned.
• Add oregano, basil, 2 tsp tomato paste, and cook uncovered for 10 to 15 minutes, stirring.
• Add chopped spinach and combine.
• Combine egg and cream, stir into meat mixture and season. Set aside.
• TOMATO SAUCE: Heat oil in the pan, add the onion and garlic, cook until tender.
• Add the puréed tomatoes, tomato paste, seasonings and simmer for 10 minutes, covered. Remove from heat and set aside.
• BÉCHAMEL SAUCE: Place sliced onion and peppercorns in the milk, bring slowly to the boil, remove from heat and let stand for 5 minutes.
• Melt butter in a saucepan, add the flour first made into a thin paste (roux) to the saucepan.
• Strain the milk, discarding the onions and peppercorn, and slowly add to the saucepan whisking until it thickens, then add the cream and season to taste with salt and pepper -- set aside.
• ASSEMBLY (Once cooled): Cook the pasta according to package directions, then plunge into cold water to stop the cooking. Drain. Stuff the cooled meat mixture into the tubes - using either a small spoon or clean hands. I find it easy using disposable gloves. to fill them.
• Spread 3 tablespoons of the tomato sauce over the base of a large shallow dish, then arrange the filled cannelloni side-by-side over the sauce.
• Spoon the Béchamel Sauce over the cannelloni and then cover with the tomato sauce.
• Sprinkle the grated cheeses evenly on top and bake uncovered at 350ºF/175ºC for 30-35 minutes.
• Serve with Salads, Crusty bread and a nice glass of red wine.

THREE MEAT CANNELLONI BAKE

Steps:

• Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.
• Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
• Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
• Combine the tomato sauce and cream, set aside.
• Cut the pasta sheets crosswise into 5 inch lengths. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.
• Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to a well buttered gratin dish. Repeat with the remaining noodles and filling, arranging in single layer. Ladle the tomato sauce over the cannelloni, and sprinkle with the remaining Parmesan cheese.
• Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.

FRESH-MADE MANICOTTI OR CANNELLONI CREPES SHELLS

Steps:

• Mix all ingredients together in a bowl, blending and stirring until you have a smooth batter.
• Place a small 13 cm (or 6 inch) dry non-stick skillet over moderate heat.
• Ladle out 1/4 cup batter into the heated pan, and swirl to cover the bottom.
• The crepe should set almost instantly.
• As soon as the edges begin to dry and pull away from the pan, remove the crepe (this can be done with the fingers) and turn it over allowing the other side to cook quickly.
• This should only take seconds.
• See description above for filling your crepe.

MANICOTTI- CHEESE FILLED ITALIAN CREPES

Steps:

• Crepes.
• In either a blender or mixing bowl mix together the eggs and water first.
• Add flour into this slowly till smooth.
• Put in refrigerator for at least 1/2 hour. (this can be made a day before to save on time).
• While the crepe mixture is resting, start on the filling.
• In a large bowl mix together the Ricotta, Pecorino Romano cheese, Mozzarella, basil, parsley, eggs and pepper.
• Mix till all ingredients are incorporated.
• Cover and put in refrigerator till needed.
• After the crepe mixture has rested for 1/2 hour you can start to prepare them. I use an 8-inch non-stick fry pan. You can use one of them or a crepe pan. Just make sure it's non stick. Very important!
• Heat the pan on medium heat. Once heated spray with Pam till bottom and sides are covered.
• Pour 1/3 cup of the batter into the pan and swirl and tilt till the bottom of the pan is covered evenly. Return to burner. (If you think you need more or less mixture in the pan adjust accordingly. You want a thin even layer on the bottom of your pan).
• Let it cook till the top of the crepe appears dry. About 1 minute or so. When you first put the mixture in the pan, the top is "wet" looking, slowly it will start to look "dry". Once it's all dry, take a butter knife or spatula and slide under the crepe and flip over. cook for 5 seconds more.
• The crepe should slide out of the pan onto your surface. I put a sheet of aluminum foil on my counter and as I made the crepes I just slide them out onto the foil till they cool. Once cooled you can arrange them on the foil so they overlap each other.
• Spray you pan again with Pam and make another crepe. Do this till all the batter is gone. This recipe makes approx 16-20 crepes.
• Preheat your oven to 325°F.
• Take a baking pan (13x9-inch or larger) and cover the bottom with sauce. The sauce should be room temperature, so that the cheese doesn't melt out of the crepe while you are filling them.
• To assemble the crepe, place about 2 tablespoons of the filling in a line across the crepe and roll it up. place them seam side down in the pan.
• Continue doing that till the pan is full. Based on what size pan you use, that will determine how many you can get in the pan.
• Any extra manicotti that you roll that doesn't fit in the pan can be frozen and kept in a freezer bag for at least 3 months. In the description above I tell you how to recook them.
• Once the pan is full, put another layer of sauce on top of the stuffed manicotti till they are all covered.
• Cover pan tightly in foil.
• Place in 325°F preheated oven and bake for 40 minutes.
• Take foil off and sprinkle the remaining cup of shredded Mozzarella evenly on the top.
• Put back in oven till cheese melts and slightly browns (approx 5-10 minutes).
• Take out of oven and let rest at least 10 minutes and Enjoy!
• Serve with a nice salad and a warm loaf of Italian bread and you have a great meal!

ITALIAN BAKED CANNELLONI

Steps:

• In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside.
• To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Remove sauce from the heat. In a steady stream, pour the bechamel in to the beaten egg yolks, whisking constantly. Stir the sauce into the meat mixture. Stir in the cubed mozzarella.
• In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add stewed tomatoes and salt. Mix well; simmer for 15 minutes.
• Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture.
• Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.

CANNELLONI CREPES

Steps:

• Combine all crepe ingredients. Beat together until fluffy. Pour 1/3 cup at a time on low heat griddle (about 250°F).
• Spread out into 5-inch circle approximately with spatula. Watch closely. Do not brown.
• When edges appear to be dry, flip over for a few seconds.
• Place on towel or waxed paper until all crepes are done.
• Combine all filling ingredients; beat well.
• Fill crepes peanut butter style and roll up.
• Place seam side down in 9x13 baking pan. Pour 1 (28 oz) jar spaghetti over crepes. Sprinkle generously with Parmesan cheese.
• Bake at 350°F for 30 minutes, uncovered.

BASIC CANNELLONI CREPES

Steps:

• In a blender add eggs, water, flour, and salt and process until smooth. Scrape down sides of container and process again for several seconds.
• Lightly oil a skillet using a paper towel. Ladle the batter 1/4 cup at a time into the pan and quickly swirl the pan around, coating the bottom with the batter.
• Do not turn crepe over until it is dry on the top, about one minute. Cook until browned lightly and not too dry.
• Be sure the pan doesn't become too hot; as time passes, you may need to reduce heat slightly. Flip crepe over briefly and cook 20-30 seconds longer. When done, remove from pan and store with wax or parchment paper separating each crepe until ready to fill.
• Lightly oil pan before cooking each crepe.

CANNELLONI

Steps:

• First make the stuffing. In a deep skillet cook the onion, celery and carrot in the olive oil over moderate heat, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook the mixture, stirring, 1 minute. Add the veal, pork and beef and cook, stirring occasionally, until no longer pink. Add the wine, reduce for 1 minute and stir in the broth. Add the herbs, bay leaf and salt and pepper. Bring the mixture to a boil and simmer, covered, 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Transfer mixture to a bowl and let cool. Mix in egg yolks until well combined. Meanwhile, in a saucepan set over moderately low heat melt the butter, add the flour and whisk the mixture for 2 minutes. Add the milk, nutmeg and salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes, or until thickened. Stir in 1/2 cup of the Parmesan and the parsley. In a bowl combine the meat mixture with the cheese and parsley sauce. Make the tomato sauce and stir in the heavy cream.
• Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked to a bowl of cold water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 cup of the filling down the center of one noodle, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish.Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. Bake at 400 degrees F for 10 minutes or until bubbling. Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden.

SPINACH-ARTICHOKE CANNELLONI CREPES WITH MUSTARDY CHEESE SAUCE

Steps:

• Preheat oven to 375°, with rack in upper-middle position. Heat oil in a large skillet over medium-high. Add shallots, artichokes, and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown in places, 5 to 7 minutes. Add spinach, a handful at a time, until all spinach is wilted and tender and any excess moisture has evaporated; season with salt and pepper and transfer to a bowl to cool.
• Meanwhile, melt butter in a small saucepan over medium-high. Whisk in flour and simmer until mixture darkens slightly and smells nutty, about 1 minute. Whisk in milk and bring to a vigorous simmer. Continue to simmer, stirring frequently, until mixture is just thick enough to coat the back of a wooden spoon with a thin film, 1 to 2 minutes; remove from heat. Stir in cheese and mustard until smooth; season with salt and pepper.
• Fold 3/4 cup cheese sauce into spinach mixture. Working one at a time, spoon 1/3 cup spinach-cheese mixture into the center of a crepe. Lift edge nearest you up and over filling, then fold in sides and roll up like a burrito to make a 2-by-4-inch rectangular package. Transfer to an 8-by-8-inch baking dish and repeat with remaining crepe and spinach-cheese mixture. Pour remaining cheese sauce evenly over filled crepes in baking dish. Cover dish tightly with parchment-lined foil.
• Bake on center rack 15 minutes. Remove parchment-lined foil and switch oven to broil. Continue cooking until cheese sauce bubbles and browns in places and crepes are warmed through, 2 to 3 minutes more. Serve immediately.