- Servings: 4-6
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
Ingredients:
| Crespelle Batter: | |
| ¾ cup | All Purpose Flour |
| 2 | Eggs |
| ¼ tsp | Kosher Salt |
| 1 cup | Whole Milk |
| 4 Tbsp | Melted Unsalted Butter |
| Cannelloni: | |
| 2 Tbsp | Extra Virgin Olive Oil |
| 1 | Spanish Onion, ¼" dice |
| 1 | Carrot, ¼" dice |
| 1 | Celery Stalk, ¼" dice |
| 1 lb | Ground Chicken |
| ½ lb | Chicken Livers, roughly chopped |
| ½ tsp | Freshly Grated Nutmeg |
| Salt & Freshly Ground Black Pepper | |
| 2 | Eggs, beaten |
| 1 cup | Freshly Grated Parmigiano Reggiano |
| 2 cups | Basic Tomato Sauce |
Directions:
Crespelle:
Place the flour in a blender, add the eggs, salt and milk, a little at a time, then blend until all the milk is incorporated and a smooth, lump free batter is formed. Allow the batter to stand for 20 minutes. Heat a 6 inch nonstick skillet over high heat until hot and brush with some of the butter. Turn the heat down to medium and pour 1 1/2 tablespoons of batter into the pan. Cook until pale gold on the bottom, about 1 minute. Flip and cook just 5-10 seconds on the other side. Remove and set aside. Continue the process, brushing the pan again with butter between crespelle, until all the batter has been used. Be sure to separate each crespelle with a piece of waxed paper to prevent them to sticking to each other.
Cannelloni:
Begin by heating the oven to 350 degrees. Heat 2 crepe pans over medium heat cook the crespelle (see instructions in the Crespelle recipe which follows), two at a time if possible. In a 12 inch saute pan over a medium high heat, heat olive oil until hot but not smoking. Add the onion, carrot and celery, then cook until soft and golden brown, about 5 minutes. Add the chicken meat, livers and nutmeg. Season to taste, with salt and freshly ground black pepper. Lower the heat to medium and let cook until the meat is browned, about 15 minutes. Remove the pan from the heat and set aside to cool to room temperature. When the meat mixture has cooled, add the beaten eggs and 1/2 cup of the Parmigiano cheese. Using a wooden spoon, mix the meat mixture, eggs and cheese until well combined. Divide the meat mixture into equal portions and place one portion into the center of each crespelle. Roll the crespelle into a tube and place in a lightly oiled baking dish, in a single layer, seam side down. Repeat with the remaining crespelle, placing them side by side in the baking dish. Ladle the tomato sauce over the stuffed crespella, now they are cannelloni. Sprinkle the cannelloni with the remaining Parmigiano Reggiono and bake in the oven until the cannelloni are hot throughout and the cheese is hot and bubbling, about 30 minutes. Serve immediately on warmed plates.
Place the flour in a blender, add the eggs, salt and milk, a little at a time, then blend until all the milk is incorporated and a smooth, lump free batter is formed. Allow the batter to stand for 20 minutes. Heat a 6 inch nonstick skillet over high heat until hot and brush with some of the butter. Turn the heat down to medium and pour 1 1/2 tablespoons of batter into the pan. Cook until pale gold on the bottom, about 1 minute. Flip and cook just 5-10 seconds on the other side. Remove and set aside. Continue the process, brushing the pan again with butter between crespelle, until all the batter has been used. Be sure to separate each crespelle with a piece of waxed paper to prevent them to sticking to each other.
Cannelloni:
Begin by heating the oven to 350 degrees. Heat 2 crepe pans over medium heat cook the crespelle (see instructions in the Crespelle recipe which follows), two at a time if possible. In a 12 inch saute pan over a medium high heat, heat olive oil until hot but not smoking. Add the onion, carrot and celery, then cook until soft and golden brown, about 5 minutes. Add the chicken meat, livers and nutmeg. Season to taste, with salt and freshly ground black pepper. Lower the heat to medium and let cook until the meat is browned, about 15 minutes. Remove the pan from the heat and set aside to cool to room temperature. When the meat mixture has cooled, add the beaten eggs and 1/2 cup of the Parmigiano cheese. Using a wooden spoon, mix the meat mixture, eggs and cheese until well combined. Divide the meat mixture into equal portions and place one portion into the center of each crespelle. Roll the crespelle into a tube and place in a lightly oiled baking dish, in a single layer, seam side down. Repeat with the remaining crespelle, placing them side by side in the baking dish. Ladle the tomato sauce over the stuffed crespella, now they are cannelloni. Sprinkle the cannelloni with the remaining Parmigiano Reggiono and bake in the oven until the cannelloni are hot throughout and the cheese is hot and bubbling, about 30 minutes. Serve immediately on warmed plates.
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