Cannelloni In The Style Of Tuscany Recipe - Cooking Index
Cannelloni In The Style Of Tuscany Recipe - Cooking Index
| Crespelles | ||
| 3/4 cup | 46g / 1.6oz | All-purpose flour |
| 2 | Eggs | |
| 1/4 teaspoon | 1.3ml | Kosher salt |
| 1 cup | 237ml | Whole milk |
| Olive oil - for the pan | ||
| Cannelloni | ||
| 2 tablespoons | 30ml | Extra-virgin olive oil |
| 1 | Spanish onion - cut 1/4" dice | |
| 1 | Carrot - cut 1/4" dice | |
| 1 | Celery stalk - cut 1/4" dice | |
| 1 lb | 454g / 16oz | Ground chicken |
| 1/2 lb | 227g / 8oz | Chicken livers - roughly chopped |
| 1/2 teaspoon | 2.5ml | Freshly-grated nutmeg |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 | Eggs | |
| 1 cup | 198g / 7oz | Freshly-grated Parmigiano-Reggiano |
| 2 cups | 474ml | Basic Tomato Sauce - (see recipe) |
Place the flour in a mixing bowl, add the eggs, and whisk them in. Add the salt, then whisk in the milk, a little at a time until all the milk is incorporated. Allow the batter to stand for 20 minutes.
Heat 2 crepe pans over medium heat, smear with oil, ladle in 2 ounces of batter and cook the crespelle, 2 at a time until all batter is used.
Preheat the oven to 350 degrees.
In a 12-inch saute pan over a medium-high flame, heat the olive oil until hot but not smoking. Add the onion, carrot and celery, and cook until soft and golden brown, about 5 minutes.
Add the chicken meat, livers, and nutmeg. 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 combined. Scoop 1 1/2 tablespoons of the meat mixture into the center of each crespella. Roll the crespella into a tube along the long side and place in a lightly oiled baking dish, in a single layer, seal-side down. Repeat with the remaining cannelloni, placing them side by side in the baking dish.
Ladle the Basic 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 immediately on warmed plates.
This recipe yields 4 servings.
Description:
"{Cannelloni Alla Toscana}"
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2G05) - from the TV FOOD NETWORK
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