November 9, 2010

Cannelloni

Meat Filling:


4 cloves garlic
1 med. onion
2 Tbsp. butter
2 Tbsp. olive oil
   not Pompeian
1 lb. ground chuck beef
1 pkg. chopped spinach, thawed in boiling water and very drained well
2 chicken livers, chopped
1/2 tsp. oregano
Salt and Pepper
2 Tbsp. cream
2 eggs, beaten
1pkg. macaroni for stuffing or homemade pasta cut into 4 inch squares, cooked and drained.

Cream Sauce:


4 Tbsp. butter
4 Tbsp. flour
1 C. milk
1 C. heavy cream
1 tsp. salt
white pepper to taste

Tomato Sauce


2 Tbsp. olive oil
1 sm. onion
2 16-oz. cans Italian plum tomatoes
3 Tbsp. tomato paste
1 tsp. basil
1 tsp. sugar
1/2 tsp. salt
Black pepper to taste
3 Tbsp. Parmesan cheese, grated
Butter

     Chop onion and garlic finely. Add to heated butter and oil and cook for about 5 minutes. Add meat and brown well. Add well-drained spinach and cook until most of the moisture is out of mixture. Add chopped livers and seasonings. Cool and add eggs which have been beaten with cream. Stuff macaroni tubes or pasta squares with mixture.
     For cream sauce, melt butter and stir in flour. Cook for 2  minutes. Add milk and cream, stirring constantly until thick. Add seasonings.
     For tomato sauce, chop onion and tomatoes very fine. Add to heated olive oil. Add tomato paste and seasonings and simmer partially covered for 30 minutes.
     Glaze bottom of casserole dish with tomato sauce. Then put all the stuff pasta in one layer. Cover that with cream sauce and top that with the tomato sauce.  Sprinkle Parmesan cheese over all and dot with butter.
    Cook in 350F. Oven until bubbly. Brown top under broiler. Serves 6 to 8.

Anne Pollard
Huntsville, AL.
Feb.4, 1981

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