* Note: See the "Micheles Favorite Tomato Sauce" recipe which is included in this collection. First make the stuffing. In a deep skillet cook the onion, celery and carrot in the olive oil over moderate heat, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook the mixture, stirring, 1 minute. Add the veal, pork and beef and cook, stirring occasionally, until no longer pink. Add the wine, reduce for 1 minute and stir in the broth. Add the herbs, bay leaf and salt and pepper. Bring the mixture to a boil and simmer, covered, 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Transfer mixture to a bowl and let cool. Mix in egg yolks until well combined. Meanwhile, in a saucepan set over moderately-low heat melt the butter, add the flour and whisk the mixture for 2 minutes. Add the milk, nutmeg and salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes, or until thickened. Stir in 1/2 cup of the parmesan and the parsley. In a bowl combine the meat mixture with the cheese and parsley sauce. Make Micheles Favorite Tomato Sauce and stir in the heavy cream. Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked to a bowl of cold water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 cup of the filling down the center of one noodle, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish. Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. Bake at 400 degrees for 10 minutes or until bubbling. Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden. This recipe yields 6 servings. Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6520 broadcast 04-05-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 05-09-1998 Recipe by: Michele Urvater
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|Serving Size: 1 Serving (753g)|
|Recipe Makes: 6|
|Calories from Fat: 588 (56%)|
|Amt Per Serving||% DV|
|Total Fat 65.4g||87 %|
|Saturated Fat 26.8g||134 %|
|Monounsaturated Fat 23.8g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 801.5mg||247 %|
|Sodium 1460.8mg||50 %|
|Potassium 1069.1mg||28 %|
|Total Carbohydrate 52.8g||16 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 51.4g|
|Protein 59.5g||85 %|
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Calories per serving: 1051
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