Recipe: Cannelloni or Crepes au Gratin with Sardi Sauce

Gladys, it is our pleasure to share this recipe. We have so enjoyed the wonderfully descriptive posts of your country and memories along with the recipes you have posted.

The recipes in the book are not written in the usual recipe format and this one drew components from 2 other recipes. My husband, who is much better at typing than I am, sat down to try to pull it together this morning and here is the result. I think he has decided I should make it; it looks like a really good recipe. If I ever get around to it, I will be sure to let you know.

Please review it and if there is anything that isn't clear, just ask and I will try to clarify. Also, note that one doesn't need to make both the crepes and the cannelloni, however both recipes are presented. The Sardi's sauce recipe makes 6 cups and the cannelloni recipe only uses one of them.

CANNELLONI OR CREPES AU GRATIN WITH SARDI SAUCE
from A TREASURY OF GREAT RECIPES by Vincent and Mary Price
Serves 6

At Sardi's, a delicate mixture of chicken and spinach is rolled, first in a crepe, then in a cooked cannelloni rectangle. The first time I tried this recipe at home I started from scratch, even with the meat sauce. It seemed that I was cooking for three days only to wind up with Sardi's cannelloni, which I can have in ten minutes anytime I go there. Now life is simpler. The meat sauce comes out of the freezer, and we use either the crepes or the cannelloni, not both. Easier and less fattening.

12 cannelloni or crepes (recipes follow)
4 tablespoons butter
5 tablespoons flour
1 1/2 cups plus 3/4 cups chicken stock, divided
salt
white pepper
3/4 cup cheddar cheese
1 cup Sardi's meat sauce (recipe follows - note: recipe makes 6 cups)
1/2 cup light cream
2 cups cooked chicken
1/2 cup cooked spinach
1/4 cup plus 6 tablespoons Parmesan cheese, divided

SAUCE

1 - In saucepan heat: 4 tablespoons butter until melted.

2 - Stir in: 5 tablespoons flour.

3 - Add: 1 1/2 cups hot chicken stock and cook, stirring rapidly, until sauce is smooth and thickened. Cook over low heat for 5 minutes. Add salt and white pepper to taste.

4 - Stir in: 3/4 cup ground cheddar cheese and stir until cheese is melted.

5 - Stir in: 1 cup Sardi's meat sauce and 1/2 cup light cream. Keep hot.

FILLING

1 - Grind: 2 cups chopped cooked chicken and 1/2 cup chopped cooked spinach. Put mixture into saucepan.

2 - Stir in: 1/4 cup grated Parmesan cheese and 3/4 cup chicken stock. Cook over low heat, stirring occasionally, for 20 minutes. Remove from heat and cool.

PRESENTATION

1 - Preheat oven to very hot (450 F.)

2 - Spread each cannelloni or crepe with about 3 tablespoons of the filling and roll up. Place 2 per person in individual baking dishes. Cover each 2 with 1/2 cup sauce. Sprinkle each with: 1 tablespoon grated Parmesan cheese and bake in very hot oven for 10 minutes. Serve at once.

CANNELLONI

Makes 12 cannelloni

3 eggs
2 cups flour
salt

1 - In mixing bowl beat: 3 eggs.

2 - Gradually beat in: 1 1/2 cups flour, 1/2 cup at a time to make a sticky paste. Turn paste out unto a pastry board sprinkled with: 1/2 cup flour and knead in as much of this additional flour as necessary to make a firm, smooth dough. Divide dough in half, cover with a towel, and let rest for 30 minutes.

3 - Roll out cannelloni paste, half at a time, on floured board, Roll very thin and cut into rectangles about 6 x 4 inches. Place on towel to dry for a few hours or overnight.

4 - Cook the cannelloni in rapidly boiling salted water for 5 minutes. Drain and cover with cold water. Set aside.

CREPES

Makes 12 crepes

1/2 cup flour
salt
1 large egg
1 cup milk
6 teaspoons butter

1 - Sift into bowl: 1/2 cup flour and a pinch of salt.

2 - Combine: 1 large egg, lightly beaten, and 1 cup milk. Strain into flour mixture and mix until batter is smooth.

3 - To cook the crepes, heat a small frying pan, from 5 to 6 inches in diameter, until very hot. The crepes must cook quickly or they will be tough.

4 - Put: 1/2 teaspoon butter in pan and swirl pan to coat bottom and sides. As soon as butter begins to brown, pour in about 2 tablespoons of the batter and swirl pan in a circular motion to spread batter evenly and thinly to the edge.

5 - Cook the crepe for about 1 minute, or until set and brown un underside; turn with spatula and cook for 20 or 30 seconds, or until second side browns. Turn out on towel to cool.

SARDI'S MEAT SAUCE

Makes 6 cups (note: 1 cup is required in the sauce recipe)

This meat sauce is excellent just as it is, served on spaghetti or any of the pastas. But mixed with other ingredients it becomes a base for other Sardi specials. When we make a batch, the kitchen spells like Italian heaven. We like to store the delicious sauce in the freezer and have it on hand for whenever we're in a Sardi mood.

1 pound ground beef
1/4 pound ground veal
1/4 teaspoon sage
1/4 teaspoon oregano
salt
pepper
1 onion, ground
1/4 pound mushrooms (4 medium)
3 garlic cloves
4 cups canned tomatoes
1 cup tomato puree
1/2 cup tomato paste

1 - Preheat oven to moderate (350 F.).

2 - Mix: 1 pound ground beef and 1/4 pound ground veal. Spread meat in a baking pan and cook in the moderate oven for 20 minutes. Stir and continue to cook for 10 minutes longer.

3 - In a saucepan combine: 1/4 teaspoon sage, 1/4 teaspoon oregano, 1 tablespoon salt, 1/2 teaspoon pepper, 1 onion, ground, 1/4 pound mushrooms, ground (4 medium), and 3 cloves garlic, ground. Heat, stirring, on top of stove.

4 - Spread over meat and continue to cook in oven for 15 minutes longer.

5 - Remove meat mixture from oven and transfer to a large saucepan.

6 - Add: 4 cups canned tomatoes, 1 cup tomato puree, and 1/2 cup tomato paste. Mix well, bring to a boil, and simmer for 1 1/4 hours. Correct seasoning with salt, cool, and store in refrigerator, where it will keep for at least a week, or in freezer, Reheat when needed.