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Cannelloni Country Style

Italian.Chef's picture
Ingredients
  Meat sauce 1 Cup (16 tbs)
  Salad oil 1 Tablespoon
  Lean ground beef 1 Pound
  Onion 1 Medium, finely chopped
  Parsley 1 Cup (16 tbs), chopped
  Carrot 1 Medium, finely chopped
  Canned tomato paste 6 Ounce (1 Can)
  Canned italian style tomatoes 1 Pound (1 Can)
  Canned chicken broth 14 Ounce (1 Can)
  Basil 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Milk 1 Cup (16 tbs)
  Eggs 3
  All purpose flour 2⁄3 Cup (10.67 tbs)
  Butter/Margarine 2 Tablespoon
  Garlic 1 Tablespoon, minced or pressed
  Chopped parsley 2 Cup (32 tbs)
  Jack cheese/Teleme cheese 1 Pound
  Grated parmesan cheese 4 1⁄2 Ounce
Directions

To make sauce, pour oil into a Dutch oven or deep frying pan over medium-high heat.
Crumble in meat and cook, stirring, until it loses all pink color.
Add onion, parsley, and carrot and cook until carrot is soft.
Stir in tomato paste.
Add tomatoes and their liquid (break up tomatoes with a spoon), chicken broth, basil, salt, and pepper.
Boil rapidly, stirring to prevent sticking, until thickened (about 10 minutes).
If made ahead, cool, cover, and refrigerate.
To make crepes, whirl milk, eggs, and flour in a blender until smooth.
Let rest at room temperature for at least 1 hour.
Place a 6 or 7-inch crepe pan (or other flat-bottom frying pan) on medium heat.
When hot, add 1/4 teaspoon butter and swirl to coat surface.
Stir batter and pour in about 2 tablespoons, quickly tilting pan so batter flows over entire flat surface.
Cook until surface of batter is dry and edge is lightly browned.
Turn and brown other side.
Turn out onto a plate, stacking crepes.
If you don't plan to use them within a few hours, place wax paper between crepes, package airtight, and refrigerate for as long as 1 week or freeze for longer storage.
Allow crepes to come to room temperature before separating them; they tear if cold.
To make filling, melt butter in a wide frying pan over low heat.
Add garlic and cook, stirring, until garlic is golden (do not brown).
Add parsley and cook for 1 minute.
Cut jack cheese in 16 equal sticks.
Divide parsley mixture equally among crepes.
Lay a cheese stick on each crepe, then roll to enclose.
Spread half the meat sauce in a baking pan.
Place filled crepes, seam side down and slightly apart, in meat sauce.
Spoon remaining sauce over crepes to cover, then sprinkle evenly with Parmesan.
If made ahead, cover and refrigerate until next day.
Bake, uncovered, in a 450° oven for 12 to 15 minutes or until sauce is bubbling.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef

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