CANNELLONI AU GRATIN WITH SARDI SAUCE
Provided by Bryan Miller
Categories dinner, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 22
Steps:
- 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.
- 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.)
- 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.
- 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.
- 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.
- In a saucepan, combine the onion, oregano, garlic, celery, carrot and butter over medium heat. Cook, stirring, until the onion is translucent.
- 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.
- 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.
- 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.
- Distribute the cannelloni sauce over the crepes. Sprinkle with remaining 6 tablespoons grated Parmesan. Place crepes under a broiler until the cheese browns.
Nutrition Facts : @context http, Calories 648, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 41 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 23 grams, Sodium 569 milligrams, Sugar 14 grams, TransFat 1 gram
SARDI'S MEAT SAUCE
From famous Sardi's in NYC.
Provided by Mikekey *
Categories Other Sauces
Time 2h
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350F.
- 2. Mix beef and veal and spread out in a baking pan. Bake for 20 minutes. Stir and cook another 10 minutes.
- 3. In a saucepan, combine sage, oregano, salt, pepper, onion, mushrooms, and garlic. Heat and cook, stirring, until mushrooms start to release their liquid. Spread over meat mixture and cook in oven another 15 minutes.
- 4. Remove meat from oven and transfer to a large saucepan.
- 5. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 1 1/4 hours. Add more salt if needed.
- 6. Cool and store in refrigerator, for up to a week, or freeze. Reheat as needed.
SARDINE SAUCE
Provided by Barbara Kafka
Categories quick, condiments
Time 20m
Yield 6 cups
Number Of Ingredients 6
Steps:
- In a food processor, pulse the eggs until slightly foamy, about 5 times. With the machine running, pour the oil through the feed tube a few drops at a time. When about 1 cup has been added and the sauce starts to thicken, pour a little faster, in a slow, steady stream, until the oil has been incorporated.
- Add the sardines and 2 tablespoons of the peppercorns. Pulse to combine, about 10 times. Add the vinegar and salt, and pulse to combine.
- Scrape the sauce into a medium bowl, and stir in the remaining peppercorns.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 51 grams, Carbohydrate 0 grams, Fat 61 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 296 milligrams, Sugar 0 grams, TransFat 0 grams
RICH ITALIAN PASTA SAUCE
"I got this recipe 25 years ago from my boyfriend's Italian barber. I've adjusted it a little and now it's my specialty," writes Jeannie Peirce of Brentwood, California. Whip it up for dinner tonight and freeze any remaing sauce for later.
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook sausage over medium heat until meat is no longer pink; drain. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Add the tomato sauce, stewed tomatoes, crushed tomatoes, tomato paste, sugar and pepper. Stir in sausage. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. , Stir in parsley and oregano. Serve desired amount with pasta. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.
Nutrition Facts : Calories 191 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 721mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
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