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Homemade Cannelloni- delectable

    Homemade Cannelloni

Happy Saturday & first day of Fall! great foodie Friends,

Saturday nights are a great time especially on the first day of fall to get back to the flavors that we have been dreaming about…..

First off I started my tomato sauce made with chicken for added flavor.

Ingredients for the sauce:
2 fresh chicken thighs
1 bud of fresh garlic minced
1 shallot minced
1 can 398 ml / 14 oz of fire roasted diced tomatoes
1 can tomato sauce 680 ml
Pinch (QB- as much as you feel) of chopped oregano (fresh is best but good quality dry will work)
Pinch of basil chopped (QB- again dried will work if needed)
Pinch of chopped sage (QB – dried if needed)
Olive oil – extra virgin (us your workhorse and cooking quality) QB
Salt and pepper QB


Directions for sauce:

Pour your olive oil in a large pot and turn the heat to med-high
Put the minced shallots in the pot and slowly stir to soften.
Salt and pepper chicken thighs and place them in the heated oil to brown.
Brown both sides….
When the thighs are browned add the 2 cans of tomatoes / sauce and stir.
Add in the garlic and herbs/ spices and stir until blended.
Once the pot comes to a gentle boil and reduce the heat. Then cover and simmer for approx 1 hour stirring occasionally.


now pre-heat oven to 350 degrees Celsius
Ingredients for the cannelloni filling:
Virgin olive oil
1 pound of fresh ground veal
1/2 pound of fresh ground pork
Salt & pepper QB
1 or QB bud of fresh garlic minced
Pinch of Oregano minced QB
Pinch of Tyme minced QB
Pinch of Basil minced QB
Pinch of Sage minced QB
1 shallot minced
1-2 fresh celery stalks chopped
2 table spoons of tomato paste
Large dash of red wine QB approx 1/2 cup
1/2 cup or more of bread crumbs
1 large egg (brown and organic if possible, I use Born 3 eggs)
2 table spoons parmigiana cheese

Directions for the filling:
Put the olive oil in a medium large pot and heat at medium high.
Put in the shallots and soften the shallots while stirring over heat.
Add in the veal and pork and stir while browning.
Add in the garlic and herbs / spices and continue to brown.
Add in the red wine and tomato paste and blend in.
Once the meat is almost browned add in the celery and pull off the heat.
Let cool and then stir in the bread crumbs and a slightly whisked egg and parmigiana.
Blend all and put off to the side.


Ingredients and Directions for the cream sauce:

1 1/2 tablespoon of butter
1 tsp of flour
Dash of onion powder
Dash of garlic powder
Dash of Lea & Perrins
1/2 teaspoon of Dijon mustard
Small pinch of nutmeg
1/2 – 2/3 cup 1/2 & 1/2 cream

Melt the butter in a sauce pan and then add the flour, and all the seasoning to create a “rue” (soft paste)
Then slowly add the cream and stir slowly while heating on medium.
Keep stirring while the cream sauce thickens. Once thickened, remove from heat and stir…. Put off to the side.

Use a large baking dish and put approx 1/4 cup of tomato sauce in the baking dish and spread over the bottom

Use a small spoon to fill your cannelloni shells.
Lay each filled shell in the pan and space approx 3/4″ apart.
Once the pan is filled top each shell with tomato sauce, them drizzle with the cream sauce.



Then top the cannelloni with a generous sprinkle of fresh grated parmigiana and then top with fresh grated mozzarella cheese.

Cover tightly with foil and put in the oven for 45-50 minutes or until the pasta is tender.


Now serve with a great garlic cheese bread and your favorite red wine….
Grab your sweetheart or family and enjoy!
Buon Appetito!


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