Back to the Cannelloni in the Fit for a Bride chapter of Carmela's
Entertaining with the Sopranos.
This makes a grand first course.
Especially for a big holiday dinner.
The Cannelloni can be prepared up to a day ahead.
Leaving you free to prepare other - fussier - stuff.
Just cover with plastic wrap and refrigerate.
On to the Cannelloni...
Take the Bechamel Sauce out of the fridge.
Or make some. Now.
2 10-ounces packages frozen chopped spinach
Drain and squeeze dry.
Heat a large skillet over medium heat.
1 pound ground veal
8 ounces Italian-style pork sausage, casings removed
1 large garlic clove, minced
Cook, stirring frequently, until the meat is no longer pink.
Spoon off the excess fat.
1 Cup of the Bechamel Sauce
salt and pepper to taste
Remove from heat.
1 Cup grated Parmesan cheese (Parmigiano-Reggiano)
On a table have a large bowl of cold water.
Spread a few large towels (not terry cloth) on the table.
Bring to a boil a large pot of salted water.
Add, a few at a time, from
1 1/2 pounds fresh lasagna sheets, cut into 4-inch squares
Cook less than a minute (they should be underdone).
Remove and place in the cold water until cool enough to handle.
Place the cooked squared flat on the towels.
Prepare the remaining pasta in the same way.
Preheat oven to 350º
Oil 2 11 x 8 x 2 inch baking dishes
Spread a thin layer of sauce in each baking dish.
Leaving 1/2 inch space on one side, place some of the filling in each square.
Starting at the filled side, roll up each square.
Place the rolls seam side down in the baking dishes.
Spoon the remaining sauce over the pasta.
1/2 Cup grated Parmesan cheese (Parmigiano-Reggiano)
Bake 30 minutes (longer if it's been refrigerated) or until the sauce is
bubbling and the top has browned.
Would I make Cannelloni again?
With ground chicken.
My local grocers don't carry veal.
I'm making a dinner, not searching for the Holy Grail.
Another recipe down. Three more to go.