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Classic Cannelloni's picture
  Flour 3⁄4 Cup (12 tbs)
  Eggs 3 Medium, slightly beaten
  Water 6 Tablespoon
  Olive oil 4 Tablespoon
  Ground meat 1⁄2 Pound
  Fresh spinach 1⁄2 Pound, finely chopped
  Chopped onion 2 Tablespoon, chopped
  Salt 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Dry bread crumbs 1 Cup (16 tbs) (Fine Crumbs)
  Egg 1 , beaten
  Tomato puree 1⁄2 Cup (8 tbs)
  Butter/Margarine 3 Tablespoon
  Grated parmesan/Romano cheese 2 Tablespoon

Prepare a smooth pancake batter combining the flour, salt, eggs and water.
Let batter rest for 2 hours.
To make pancakes, pour batter from a pitcher or end of tablespoon onto lightly greased hot griddle, forming thin 4 to 5 inch (10 to 13 centimeter) rounds.
Bake over medium heat until lightly browned on both sides.
Keep pancakes warm.
Heat several tablespoons olive oil in a large skillet.
Add meat, spinach, onion, salt and oregano; cook, stirring occasionally, until browned.
Set aside to cool slightly.
Add bread crumbs, egg and enough tomato puree to moisten.
Mix thoroughly and spread mixture over pancakes.
Roll them up and place, side by side, in greased baking dish.
Dot with butter and sprinkle with cheese.
Heat in a hot oven (425°F or 220°C) 12 to 15 minutes, or until lightly browned.

Recipe Summary

Difficulty Level: 
Main Dish

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