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Count Barbaroux's Cannelloni

Cannelloni alla Conte Barbaroux

Mary Ann Esposito

Cannelloni from Piedmont are delicate crepes (a French connection) stuffed with meat. Leftover roast veal is often used This recipe comes originally from Piedmont, specifically the region of Limone. It is said that Count Barbaroux, a lawyer, supposedly invented this dish. He was from Cuneo.

Makes 12-15

Ingredients

FOR THE CREPES
1 3/4 cups all-purpose flour
1/8 teaspoon salt
1/2 teaspoons grated nutmeg
2 large eggs, beaten
1 large egg yolk, beaten
2 tablespoons melted butter
1 1/2 to 1 3/4 cups milk
1 tablespoon Filippo Berio extra virgin olive oil for pan

FOR THE WHITE SAUCE
Makes 4 cups
1 stick unsalted butter
1/2 cup unbleached all purpose flour
4 cups hot milk
Fine sea salt to taste
Grinding fresh nutmeg

FOR THE FILLING
2 tablespoons Filippo Berio Extra Virgin Olive Oil
1 clove of garlic, crushed
1 small sprig of rosemary, needles only, minced
1 pound ground veal or ground cooked veal
2- 3 tablespoons dry red or white wine
Salt and pepper
10-ounce box frozen spinach, defrosted and squeezed dry, or 1 pound fresh
2 slices prosciutto di Parma, diced
4 ounces grated Grana Padano or Parmesan cheese, plus extra for sprinkling on top
1 egg, beaten

Directions

FOR THE CREPES
Sift 1 3/4 cups flour, the salt, and nutmeg together into a large spouted bowl.  Add the beaten eggs and egg yolk, 1 1/2 cups of the milk and the butter.  Whisk the mixture until smooth and the consistency of pancake batter. If the batter seems too thin, add a little more flour; if too thick, add a little milk.

Lightly butter a 6- or 8-inch crepe pan or a non stick frying pan.  Heat over medium heat.  When the pan is hot, add 1/4 cup of the batter and swirl the pan to make sure the bottom is evenly coated with a thin layer.  Cook for 1 to 2 minutes, or until lightly browned on the underside.  Flip the shell over and cook the other side until lightly browned.  Transfer the cannelloni to a sheet of wax paper.  Repeat with the remaining batter, stacking them between wax paper as you make them.

FOR THE WHITE SAUCE
In a large saucepan, melt the butter over medium-low heat; do not let the butter brown.

Whisk in the flour and cook it until a uniform paste is formed and no streaks of flour remain.  Slowly whisk in the milk in a steady stream.  Cook about 10 minutes, stirring slowly until the sauce coats the back of a wooden spoon.  Season with salt and nutmeg.

The sauce can be made two days ahead and refrigerator.

FOR THE FILLING
Heat the olive oil in a medium size sauté pan; add the garlic and rosemary and cook until the garlic is soft and the rosemary is fragrant.  Add the veal and cook until no longer pink; raise the heat and add the wine allowing it to evaporate.  Stir in the spinach and prosciutto.  Add salt and pepper to taste.  Transfer the mixture to a bowl and allow to cool for a few minutes.  Add the egg and mix well to combine.  Stir in 1/4 cup of the grated cheese.

TO ASSEMBLE
Preheat the oven to 375ºF.

Lightly grease a 14 X 9-inch or larger baking pan with olive oil.  Spread a thin layer of the white sauce in the base of the dish.  Set aside.

Lay each cannelloni wrapper out flat and spoon about 1/4 cup of the veal mixture on each one.

Roll up one end to form a cylinder shape and place in the baking dish.
 
Cover the cannelloni with the cream sauce and more cheese, if desired.

Bake for 30-35 minutes or until nice and bubbly.

This recipe is featured on show 2416 - Piedmont Cheese.

item recipe is featured in Episode 2416 of Season 24.

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Comments

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  1. Jeremy's avatar

    Jeremy

    | Permalink
    I'm making this right now, and I can't get the crapes to brown even a little. I'm on medium heat and leery of turning it up. I've tried different cooking times and it doesn't help. At 2 minutes per side they're pale and soft. At 3 minutes per side they're still pale and crispy. Am I doing something wrong? Thanks.

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