Pellegrini Family Cannelloni

This outstanding Cannelloni recipe comes from Mary Pellegrini, mother-in-law to Ida and grandmother to Robert, Richard and Jeanne.  Mary credited this classic Italian recipe to a close family friend.  Over the years, it has been adapted by all generations of Pellegrini’s and has remained a perennial favorite at family gatherings for over 40 years.

[This recipe makes approximately 12 Cannelloni]

Filling:
1 lb. (total) ground beef, veal and pork.  Grind twice.
1 lb. Ricotta cheese
1 or 2 bunches of Swiss chard (depending on size)
3 eggs, beaten
grated Parmesan cheese or more if desired
1 large onion chopped
3 cloves garlic, chopped
Salt and pepper to taste
1 _ cups Pellegrini Unoaked Chardonnay
Oil and butter
1 flat shallow roasting pan or casserole dish
12 thin slices of Monterey Jack, Telame, or other soft mild cheese

Preparation:
Fry meat in a little oil and butter until golden brown.  Salt and pepper to taste.  When browned, add wine and reduce.  Set meat mixture aside in a large bowl.  Cook Swiss chard in small amount of salted water.  Drain thoroughly, squeezing out excess water.  Chop fine and then cook the chard in butter and oil until well coated.  Add to meat mixture.  Cook chopped onion and garlic in butter and oil until slightly brown.  Add to meat and chard mixture.  Cook chopped parsley in oil and butter and add to meat mixture.

Once meat mixture is cool, add beaten eggs and grated cheese.  Mix together well.  Taste for seasoning. 

Beat 2 eggs in a bowl.  Add ricotta cheese and fold all together.  When well mixed, add these ingredients to the meat filling.  Mix all ingredients well.

Note: All preparation can be done in advance and in fact, flavors will enhance.  Recipe serves about 12 people. 

Crepes
2 eggs
1 cup water
1 cup flour
Salt
1 7” inch pan
This recipe makes about 12 crepes.

Mix all ingredients together, beat well until smooth.  Let stand about 20 minutes. Spray pan with non-stick cooking spray.  Dip a paper towel in oil and coat pan on bottom and sides.  Do this every time you make a crepe.

Put pan over medium heat.  When hot, add about 3 tablespoons of the mixture, tilting pan to cover bottom of pan.  Cook crepe until the edges curl and it is slightly brown underneath.  Flip crepe over and cook on the other side for a few seconds.  Flip crepe onto a cutting board and let cool.  Repeat for each crepe.  When cool, stack the crepes, cover and refrigerate.  Crepes may be made in advance.

To Assemble:
Coat roasting pan with non-stick cooking spray.  Add enough tomato sauce so cannelloni are sitting on sauce and won’t dry out during cooking.  (If sauce is too thick, add a little milk to loosen.)  Fill crepes with meat/cheese mixture and place cannelloni seam side down in pan.  Cover tightly with foil and bake at 325 to 350 degrees until well heated.  Uncover pan and place 1 thin slice of cheese over each cannelloni.  Cover pan again with foil and heat in oven until cheese is melted.

To serve, put a small amount of heated tomato sauce on plate and place cannelloni on top.  Enjoy with crusty French bread and plenty of Cloverdale Ranch Cabernet Sauvignon.