Veal and Spinach Cannelloni
|Spinach||1 Cup (16 tbs), cooked|
|Skim milk||1⁄2 Cup (8 tbs)|
|Shallots||1 Tablespoon, minced|
|Garlic||1 Teaspoon, minced|
|Minced shallots||1 Tablespoon|
|Minced fresh garlic||1 Teaspoon|
|Ground veal||10 Ounce|
|Mushrooms||1 Cup (16 tbs), sliced|
|All-purpose flour||1 Teaspoon (Topping)|
|Parmesan cheese||2 Teaspoon, grated|
|Enriched all purpose flour||6 Tablespoon (1/3 Cup Less 1 Teaspoon)|
|Cooked chopped spinach||1 Cup (16 tbs), well drained|
|Tomato sauce||1 Cup (16 tbs), divided|
|Ground nutmeg||1 Dash|
1 For the crepes: In a blender container, add milk and egg, turn the motor on and off quickly.
2 Add in the flour along with salt and process until smooth.
3 Keep the batter aside for 15 - 20 minutes.
4 Heat a small nonstick pan or skillet, pour in 1/4 of the batter and quickly move pan from side to side so that batter covers entire bottom of pan.
5 Cook until the underside becomes dry.
6 Carefully, turn over the crepe using a pancake turner; cook the other side too.
7 Transfer to a dish.
8 Repat the process and make 3 more crepes.
9 For the filling: In a medium skillet, add margerine and heatuntil bubbly.
10 Add in the shallots and garlic and saute, for about 3 minutes until shallots are translucent.
11 Add veal and cook, stirring constantly, until the mixture is finely crumbled, about 5 minutes.
12 Add in the mushrooms and spinach.
13 Cook for another 5 minutes, stirring constantly.
14 Add 1/4 cup tomato sauce, salt, pepper, and nutmeg and stir to combine.
15 For the canneloni: In the center of each crepe, spoon 1/4th of the prepared filling and roll the crepes to enclose the filling.
16 In a 2-quart casserole, arrange the crepes seam side down.
17 Pour the remining sauce on top and sprinkle with Parmesan cheese.
18 Bake at 400 degrees Fahrenheit for 25 minutes until throughly heated.
19 Serve hot.