Ingredients

For the veloute sauce:

  • cup roux (see instructions), from 2 sticks butter and 1 1/4 cups flour
  • 3 cups chicken broth

For the cannelloni crepes:

  • 2 eggs
  • 3 tablespoons melted butter
  • ¼ teaspoon salt
  • cup flour
  • cup milk

For the cannelloni filling and sauce:

  • 1 cup finely ground veal
  • 1 cup finely ground sausage (you may have to buy sausage and remove meat from casing)
  • 1 ½ tablespoons minced onion
  • ¾ teaspoon dried oregano
  • 2 cloves garlic, minced
  • 1 stalk celery, minced
  • 1 carrot, scraped and minced
  • 1 teaspoon butter
  • ½ cup fresh spinach, chopped
  • ¼ cup grated Parmesan plus 6 tablespoons to sprinkle over the finished dish
  • 1 ¼ cups chicken broth, approximately
  • 1 cup veloute sauce (see recipe)
  • ¾ cup shredded mild cheese, such as Monterey Jack, American or a mild Cheddar
  • ¾ cup light cream, warm
  • 1 ounce dry sherry
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      708 calories; 48 grams fat; 26 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 30 grams protein; 200 milligrams cholesterol; 873 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

To make the roux:

  1. Melt the butter over medium-low heat in an ovenproof saucepan. When the butter is hot but not sizzling, stir in the flour, blending well. Bake in oven for 15 minutes at 250 degrees. Set aside.

To make the veloute sauce:

  1. Bring 3 cups chicken broth to a boil, and simmer for 20 minutes. Add 1/3 cup roux gradually, stirring constantly. Simmer for 20 more minutes. Skim any fat that accumulates on the surface. Strain the sauce and cool. (This sauce can be kept for 4 days in the refrigerator.)

To make the crepes:

  1. Beat the eggs in a bowl. Add 1 tablespoon of butter (reserving the rest for greasing crepe pan). Add salt, and beat in the flour. Add milk, and whisk thoroughly until smooth.
  2. Place a 6-inch nonstick pan over medium heat. Butter pan lightly with some of the reserved butter, then pour in about 1 1/2 tablespoons of batter. (These French-style crepes should be very thin.) Tilt pan quickly to distribute batter evenly. Cook until edges begin to brown; then, carefully flip with a nonstick spatula or your hands. Cook very briefly, about 30 seconds. Remove crepes to a warm plate. Repeat, rebuttering pan lightly each time, until all the batter is used. You should have 12 crepes.

To make the cannelloni filling:

  1. Preheat oven to 350 degrees. Then, in a saute pan over medium-low heat, combine the veal and sausage, and cook, stirring, until they change color but are not thoroughly cooked. (The meat will cook further inside the cannelloni.) Remove from heat and set aside.
  2. In a saucepan, combine the onion, oregano, garlic, celery, carrot and butter over medium heat. Cook, stirring, until the onion is translucent.
  3. In a bowl, combine the spinach, the cooked meats, 1/4 cup grated Parmesan, cooked vegetables and 3/4 cup chicken broth. Place in a baking pan, cover and bake for 15 minutes. Remove from oven, and place on the stove top over low heat. Cook for 20 minutes, uncovered, adding more chicken broth if it gets dry. Stir occasionally. Remove from stove, and cover with a kitchen towel.

To make the cannelloni sauce:

  1. In a saucepan, combine one cup of the meat and vegetable mixture, one cup of the veloute sauce and 1/2 cup chicken broth. Simmer for 5 minutes, stirring occasionally. Remove from the heat, and add the shredded cheese. Stir until melted. Add the warm cream and the sherry. Keep warm.

To assemble the dish:

  1. Lay a crepe on a flat surface, and place three level tablespoons of the meat and vegetable mixture in the middle. Roll the crepe, and set aside. Repeat with remaining crepes. Place crepes in a baking dish.
  2. Distribute the cannelloni sauce over the crepes. Sprinkle with remaining 6 tablespoons grated Parmesan. Place crepes under a broiler until the cheese browns.

Dining and Cooking