Cannelloni a la Lombardi Recipe

2012-05-11

INGREDIENTS

1 recipe Cannelloni crepes
2 pounds fresh spinach, cooked, chopped, drained
2 tablespoons olive oil
1 large or 2 small cloves garlic, sliced
6 eggs
3 tablespoons milk
1/2 teaspoon salt
2 tablespoons butter or margarine
1/4 cup grated Parmesan cheese

PREPARATION

 Prepare one recipe Cannelloni Crepes*, set aside.

  • Put spinach in a sieve or colander; press with back of spoon to remove excess moisture. In large skillet, heat oil; saute´ garlic until light brown, remove garlic from skillet. Add spinach to skillet, stir until heated through. Remove spinach and reserve.
  • In medium bowl, beat eggs with milk and salt. In same skillet, melt butter over low heat; pour in eggs; cook, stirring constantly, until eggs are thickened but still moist.
  • Preheat oven to 350 degrees.
  • To assemble crepes, place 2 heaping tablespoons of spinach on each crepe. Top with 2 tablespoons cooked egg. Sprinkle lightly with Parmesan cheese. Roll crepes. Place side by side in a buttered 9 x 13 x 2-inch baking dish. Pour Fresh Tomato Sauce** over all. Bake in a 350 degree oven 10 minutes or until heated through.

    *Cannelloni Crepes

    4 eggs
    1/2 cup Hale orange juice
    1/2 teaspoon grated orange peel
    1/8 teaspoon salt
    6 tablespoons flour
    Butter for frying

     In small bowl of electric mixer, beat together eggs, orange juice, orange peel and salt. Gradually add flower, beating until batter is smooth.

  • Cook in hot, buttered, 6-inch skillet, using 2 tablespoons batter for each crepe, tilting pan quickly to make a very thin crepe. Cook 1 to 2 minutes on each side, or until delicately brown. Repeat with remaining batter. Add butter as necessary.
  • Crepes may be made ahead and wrapped loosely in aluminum foil or place in airtight container and refrigerate until ready to use.

    **Fresh Tomato Sauce

    2 large fresh tomatoes
    1/4 cup butter or margarine
    1 large or 2 small cloves garlic, sliced
    1/2 cup Hale orange juice
    1/2 teaspoon salt
    1/4 teaspoon dried leaf basil, crumbled
    1 can (2 1/2 ounces) sliced mushrooms, drained
    Hale oranges, peeled, sectioned

     Peel tomatoes, cut in half. Gently squeeze to remove seeds and excess moisture. Dice.

  • In medium saucepan, melt butter; saute´ garlic until light brown, remove garlic. Add diced tomatoes, orange juice, salt and basil. Cover. Cook over low heat 15 minutes, stirring occasionally.
  • Add mushrooms and orange sections; mix gently. Spoon over cannelloni.

YIELD: 6 to 8 servings.

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