| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
St. Louis |
St. louis p, Post1 |
12 |
servings |
INGREDIENTS
|
|
=== FOR NOODLES === |
| 2 |
c |
All-purpose flour |
| 1 |
|
Egg |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Water -; (about) |
|
|
=== FOR RED SAUCE === |
| 1 |
cn |
Whole tomatoes -; (15 oz) |
| 3 |
|
Cloves Garlic; minced |
|
|
Salt |
|
|
Ground black pepper |
|
|
=== FOR CREAM SAUCE === |
| 1/4 |
c |
Margarine -; (1/2 stick) |
| 1/4 |
c |
All-purpose flour |
| 2 |
c |
Milk |
|
|
Salt |
|
|
Ground white pepper |
|
|
=== FOR FILLING === |
| 1 |
lb |
Boneless chuck; ground in meat |
|
|
Grinder |
| 1/2 |
lb |
Combined chicken and veal; ground in meat |
|
|
Grinder |
| 3 |
|
Cloves Garlic |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Red or white wine |
|
|
Salt |
|
|
Ground black pepper |
| 1 |
|
Egg; beaten |
| 3/8 |
c |
Bread crumbs |
|
|
=== TO ASSEMBLE === |
|
|
Paprika |
|
|
Grated Parmesan cheese |
INSTRUCTIONS
To prepare noodles: Mix flour, egg, salt and water into a stiff
dough. Roll out a little of the dough to make 4 1/2- by 5 1/2-inch
noodles. Cook in boiling water until done, about 10 minutes. Repeat
with remaining dough. Place cooked noodles in cool water to keep soft
until ready to use (or make everything else first and fill noodles as
they are ready). To prepare red sauce: Chop tomatoes. Place tomatoes
and juice in a saucepan with garlic, salt and pepper. Cook over
medium-high heat until thick. Spread on bottom of a 13- by 9-inch
baking dish. To prepare cream sauce: In a clean saucepan, melt
margarine over medium-high heat. Stir in flour. Whisk in milk. Add
salt and pepper and cook, whisking constantly, until thick. To
prepare filling: Brown meats with garlic and onion. Drain excess fat.
Add wine; cook until meats are tender. Add salt and pepper to taste.
Stir in egg and bread crumbs. To assemble and bake cannelloni:
Preheat oven to 350 degrees. Roll cooled pasta into tube shapes
around filling. Place on red sauce, seam-side down. Top with cream
sauce. Sprinkle with paprika and Parmesan. Bake 20 minutes or until
heated through and sauce is bubbly. Yield: 12 to 16 servings.
Note: Beecher usually doubles the red sauce. She puts half in the
bottom of the pan and half on top of the noodles, under the cream
sauce.
Recipe Source: St. Louis Post-Dispatch - 11-16-1998
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
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