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Veal Cannelloni

Canadian.Recipes's picture
  Pancake 6 (Thin, 10 Inch)
  Finely chopped onion 1⁄3 Cup (5.33 tbs)
  Olive oil 3 Tablespoon
  Ground veal/Other cooked meat 1⁄2 Pound, cooked
  Frozen chopped spinach 10 Ounce, cooked, drained
  Egg 1
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1 Pinch
  Nutmeg 1 Pinch
  Bechamel 1 1⁄2 Cup (24 tbs)

Cut pancakes into 2 1/2 inch squares; keep warm.
Cook onion in heated olive oil in a skillet about 3 minutes.
Add ground meat and cook until lightly browned.
Mix spinach with meat mixture; force mixture through medium blade of food chopper.
Mix egg, cheese, salt, pepper, and nutmeg with meat mixture until thoroughly blended.
Place about 1 tablespoon meat mixture on each pancake square and roll each into a sausage shape.
Arrange the filled cannelloni in a shallow buttered baking dish; cover with Bechamel Sauce.
Heat in a 375°F oven until golden brown.

Recipe Summary

Side Dish

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