‘Honest-Al’ Capone Cannelloni

Invented in 1907.  Cannelloni means “big reeds” in Italian.

Sauce

1/3 cup olive oil

1 + 1/2 cups well chopped onion

1 medium clove garlic crushed

1 – 6 oz. can tomato paste

1 – 2 lb. 3 oz. can Italian plum tomatoes undrained

3 teaspoons salt

1 tablespoon sugar

2 tablespoons chopped parsley

1 teaspoon dried oregano leaves

1 teaspoon dried basil leaves

1/4 teaspoon pepper

Saute onion and garlic in hot oil for 5 minutes. Add 1 + 1/2 cups water and mix in the rest of the ingredients.  Break  tomatoes up well with a fork. Bring mixture to a boil, and then reduce heat. Simmer covered for 1 hour stirring occasionally.

Cannelloni Shells

6 eggs at room temperature

1 + 1/2 cups unsifted all-purpose flour

1/4 teaspoon salt

In a medium bowl combine the eggs with the flour, salt, and 1 + 1/2 cups water.  Using an electric mixer at a low speed beat the batter just until smooth and well mixed: DO NOT make it frothy.  Let stand for a half hour or longer.  The process of making the cannelloni is like making a crepe.  Slowly heat an 8 inch non-stick frying pan. If you choose to use a regular pan oil it from time to time.  Pour in a few tablespoons of batter, rotating the pan quickly to spread the batter evenly over the bottom.  Cook over medium heat until the top is dry but the bottom IS NOT brown.  Set on a wire rack to cool.  Continue cooking and as these cool stack them between sheets of wax paper to prevent them from sticking together.

Cheese Filling

2 lb. Ricotta cheese

8 oz. Mozzarella cheese diced

1/3 cup grated Parmesan cheese

2 eggs

1 teaspoon salt

1/4 teaspoon white (or black) pepper

1 tablespoon chopped parsley

In a large bowl combine all ingredients.  Beat with a wooden spoon to blend well.

Preheat oven to 350 degrees F.

Take a cannelloni shell and spread about 1/4 cup cheese filling down the center.  Roll it up with the seam side down.

Next spread 1 + 1/2 cups of sauce into each of two 12 x 8 x 2 inch baking dishes or pans. Place 8 rolled cannelloni with the seam side down into the bottom of each pan. Divide the remaining cannelloni between the 2 pans and center them along the top of the 8 that are already in place. Over the contents of each pan, drizzle 1 cup of sauce along the cannelloni shells and sprinkle 2 tablespoons of grated Parmesan on top of it all before baking .

Bake uncovered for 1/2 hour or until bubbly.

Six servings per pan.

These are tender, delicate, and delicious. Perfect for a party because the cannelloni “shells” and sauce can be made a day ahead and refrigerated.

Note:  Black surfaced non-stick cookware has been proven to be extremely harmful to the body.  There are a number of healthier choices available in the marketplace.

Copyright © 2009 Nicole Rigets