CREPE CANNELLONI WITH MEAT SAUCE
Steps:
- Before you start making the crepes, I think it is best to start cooking your sauce. In a medium pot add the oil, garlic, ground beef (broken into small pieces) cook for about 5-10 minutes turning often until almost all browned, add the tomato puree, water, oregano, basil and salt, stirring to combine, bring to a boil and lower heat and simmer until thickens ( half covered) approximately 30 - 45 minutes.
- In a large bowl** with a whisk beat the eggs and water, approximately 1 minute, add the salt and the flour 1/2 cup at a time and continue to beat until smooth.
- In a small frying pan or crepe pan, (I lightly greased the pan once with a brush) using a 1/4 cup ladle (or 1/4 cup) on low to medium heat, pour the crepe mixture in the pan, using the bottom of the ladle (or large spoon) spread the mixture but don't make them too large or too small. (approximately 6 inches, 15cm round). Crepes cook quite quickly, so watch carefully, approximately 20 seconds on each side, they should be cooked but not browned. When cooked move to a separate plate, continue until all are cooked.
- Once sauce has thickened remove from heat. From the sauce, using a slotted spoon remove about 1 cup (more or less) of the ground beef from the sauce, set aside.
- Pre-heat oven to 350F (180C).
- On a wooden board or small plate, place 1 crepe at a time, in the middle of the crepe add 1-2 teaspoons (dessert spoon) of meat, 3-4 cubes of mozzarella, 3-4 cubes fontal cheese and 1-2 teaspoons (dessert spoon) of grated parmesan cheese. Roll up the crepe.
- In a medium to large baking pan (depending if you are making all meat or half and half), spread a ladle or a little more if needed of sauce on the bottom of the pan, add the crepes to the pan until pan is full (they can be touching), cover with remaining sauce, top with some cubes of mozzarella and sprinkle with freshly grated parmesan cheese. Bake in a 350° (180°) oven for approximately 20-25 minutes. Enjoy!
Nutrition Facts : Calories 155 kcal, Carbohydrate 12 g, Protein 8 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 57 mg, Sodium 234 mg, Sugar 1 g, ServingSize 1 serving
CANNELLONI
An old family recipe originally from an old Woman's Weekly recipe book - Its a wonderfully tasty meal, with the cannelloni (or manicotti) tubes stuffed with meat and spinach and with the sauces creates a delectable, Italian meal enjoyed by everyone.
Provided by JoyfulCook
Categories Meat
Time 2h5m
Yield 6
Number Of Ingredients 31
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.
Nutrition Facts : Calories 481.6, Fat 41.5, SaturatedFat 18.1, Cholesterol 112, Sodium 326.6, Carbohydrate 16.3, Fiber 3.5, Sugar 5.8, Protein 13.4
THREE MEAT CANNELLONI BAKE
This dish is best made with fresh noodles. You can substitute one pound of cannelloni pasta cooked according to package directions, then proceed as directed.
Provided by MARBALET
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h40m
Yield 6
Number Of Ingredients 25
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.
Nutrition Facts : Calories 861.1 calories, Carbohydrate 51.4 g, Cholesterol 250.3 mg, Fat 50.3 g, Fiber 4.5 g, Protein 47.2 g, SaturatedFat 21.9 g, Sodium 1338.9 mg, Sugar 11 g
CANNELLONI CREPES
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes 12 crepes
Number Of Ingredients 10
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.
BASIC CANNELLONI CREPES
This is the basic cannelloni creps recipes... You can fill with whatever you desire, I prefere fill it with cooked ground beef.
Provided by Caramellita
Categories Lunch/Snacks
Time 1h
Yield 8-10 crepes, 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 168.9, Fat 4, SaturatedFat 1.2, Cholesterol 158.6, Sodium 93.1, Carbohydrate 24.1, Fiber 0.8, Sugar 0.4, Protein 8
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