{"id":41063,"date":"2012-05-11T00:12:00","date_gmt":"2012-05-11T00:12:00","guid":{"rendered":"https:\/\/www.halegroves.com\/blog\/recipe\/cannelloni-a-la-lombardi\/"},"modified":"2022-02-11T12:02:39","modified_gmt":"2022-02-11T12:02:39","slug":"cannelloni-a-la-lombardi","status":"publish","type":"cuisine-recipe","link":"https:\/\/www.halegroves.com\/blog\/recipe\/cannelloni-a-la-lombardi\/","title":{"rendered":"Cannelloni a la Lombardi Recipe"},"content":{"rendered":"<p><span style=\"font-family: Tahoma\"><span style=\"font-size: medium\"><span style=\"color: rgb(255,153,0)\">INGREDIENTS<\/span><\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">1 recipe Cannelloni crepes<br \/>  2 pounds fresh spinach, cooked, chopped, drained<br \/>  2 tablespoons olive oil<br \/>  1 large or 2 small cloves garlic, sliced<br \/>  6 eggs<br \/>  3 tablespoons milk<br \/>  1\/2 teaspoon salt<br \/>  2 tablespoons butter or margarine<br \/>  1\/4 cup grated Parmesan cheese<\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: medium\"><span style=\"color: rgb(255,153,0)\">PREPARATION<\/span><\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\">&nbsp;<span style=\"font-size: small\">Prepare one recipe Cannelloni Crepes*, set aside. <\/span><\/span><\/p>\n<ul>\n<li style=\"text-align: left\"><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">Put spinach in a sieve or colander; press with back of spoon to remove excess moisture. In large skillet, heat oil; saute&acute; garlic until light brown, remove garlic from skillet. Add spinach to skillet, stir until heated through. Remove spinach and reserve. <\/span><\/span><\/li>\n<li style=\"text-align: left\"><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">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. <\/span><\/span><\/li>\n<li style=\"text-align: left\"><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">Preheat oven to 350 degrees. <\/span><\/span><\/li>\n<li style=\"text-align: left\"><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">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. <\/span><\/span>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\"><i><b>*Cannelloni Crepes<\/b><\/i><\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">4 eggs<br \/>      1\/2 cup&nbsp;<span style=\"color: #ff6600\">Hale orange juice<br \/>      <\/span>1\/2 teaspoon grated orange peel<br \/>      1\/8 teaspoon salt<br \/>      6 tablespoons flour<br \/>      Butter for frying<\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">&nbsp;<\/span><\/span><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">In small bowl of electric mixer, beat together eggs, orange juice, orange peel and salt. Gradually add flower, beating until batter is smooth. <\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">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. <\/span><\/span><\/li>\n<li><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">Crepes may be made ahead and wrapped loosely in aluminum foil or place in airtight container and refrigerate until ready to use. <\/span><\/span>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\"><b><i>**Fresh Tomato Sauce<\/i><\/b><\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">2 large fresh tomatoes<br \/>      1\/4 cup butter or margarine<br \/>      1 large or 2 small cloves garlic, sliced<br \/>      1\/2 cup<span style=\"color: #ff6600\">&nbsp;Hale orange juice<br \/>      <\/span>1\/2 teaspoon salt<br \/>      1\/4 teaspoon dried leaf basil, crumbled<br \/>      1 can (2 1\/2 ounces) sliced mushrooms, drained<br \/>      2&nbsp;<span style=\"color: #ff6600\">Hale oranges<\/span>, peeled, sectioned<\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">&nbsp;<\/span><\/span><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">Peel tomatoes, cut in half. Gently squeeze to remove seeds and excess moisture. Dice. <\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">In medium saucepan, melt butter; saute&acute; garlic until light brown, remove garlic. Add diced tomatoes, orange juice, salt and basil. Cover. Cook over low heat 15 minutes, stirring occasionally. <\/span><\/span><\/li>\n<li><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">Add mushrooms and orange sections; mix gently. Spoon over cannelloni. <\/span><\/span><\/li>\n<\/ul>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">YIELD:&nbsp;6 to 8 servings.<\/span><\/span><\/p>\n","protected":false},"author":1,"featured_media":31352,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","tags":[],"cuisine-recipe-category":[61],"cuisine-recipe-course":[],"cuisine-recipe-cuisine":[],"class_list":["post-41063","cuisine-recipe","type-cuisine-recipe","status-publish","has-post-thumbnail","hentry","cuisine-recipe-category-entree"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe\/41063","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe"}],"about":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/types\/cuisine-recipe"}],"author":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/comments?post=41063"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/media\/31352"}],"wp:attachment":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/media?parent=41063"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/tags?post=41063"},{"taxonomy":"cuisine-recipe-category","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-category?post=41063"},{"taxonomy":"cuisine-recipe-course","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-course?post=41063"},{"taxonomy":"cuisine-recipe-cuisine","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-cuisine?post=41063"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}