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Mary Jo's Canneloni
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Source: Mary Jo Tye via Carme Engel
| Cream Sauce | |
| 3 tablespoons | butter |
| 3 tablespoons | flour |
| 2 cups | milk, hot |
| salt | |
| pepper | |
| ¼ teaspoon | nutmeg, grated |
| 2 tablespoons | Parmesan cheese, grated |
| 2 | egg yolks |
| Filling | |
| ½ cup | butter |
| whole chicken breast, boned and cut into pieces | |
| ½ pound | ground veal |
| 12 small | pork sausage links |
| Bechamel Sauce | |
| 1 | onion, finely minced |
| 4 tablespoons | butter |
| ¼ cup | flour |
| 2 cups | milk, hot |
| salt | |
| pepper | |
| ½ cup | Parmesan cheese |
| Tomato Sauce | |
| 2 tablespoons | olive oil |
| ½ cup | onion, finely chopped |
| 2 cups | tomato sauce |
| 1 teaspoon | sugar |
| 1 tablespoon | dried basil |
| salt | |
| pepper | |
| noodles, 4 x 4 inch | |
| Tomato sauce | |
Cream sauce: Melt butter over low heat. Stir in flour until thick and well-blended. Gradually add 2 cups hot milk, salt, pepper, and nutmeg. Stir until smooth and somewhat thickened. Allow to cool. Add Parmesan cheese and egg yolks. Stir and set aside.
Filling: Melt butter and sauté in it chicken, veal, and sausage links. When cooked, drain and chop fine in food processor and mix with cream sauce.
Bechamel sauce: Sauté onion in butter until golden. Stir in flour. Heat milk and gradually add hot milk to onion, butter, flour mixture. Cook until smooth. Add salt, pepper, and Parmesan cheese.
Sauté onion in olive oil until soft. Add tomato sauce, sugar, basil, salt and pepper. Cover and simmer about 40 minutes; stir occasionally.
Make noodles and cut into 4x4-inch squares (see p.? for noodle recipe)
To assemble: Cook noodles, 5 to 6 noodles at a time in boiling salted water. Remove and drain on paper towels and continue until all noodles are cooked. As they cool, fill immediately with about 3-4 tablespoons filling and roll tightly. Place seam-side down in baking dish lined with tomato sauce. Top with Bechamel sauce and Parmesan cheese.
Bake about 30 minutes at 350?F or until hot through and through. Can be made ahead and frozen. Defrost thoroughly before heating.
IMPORTANT: If canneloni are to be frozen, omit Bechamel sauce as it tends to separate when canneloni are reheated. Prepare and add Bechamel sauce after canneloni are defrosted.
This comes from Mary Jo Tye via Carme Engel.
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