Ingredients
For dough
2 eggs, beaten
2 tablespoons cream
salt
1 1/2 cups flour
For filling
1 can clams, minced
3 tablespoons onions, minced
3 tablespoons parsley, minced
12 mushrooms, minced
1/4 cup breadcrumbs
1/2 cup Mozzarella cheese, sliced thin
pepper to taste
1/4 cup Parmesan cheese, grated
1/4 cup Ricotta cheese
semolina
Tomato sauce (optional)
Directions
To make connelloni, mix eggs, cream, salt and flour gradually until stiff; knead on a floured board, adding remaining flour until dough is stiff but pliable.
Cover dough and let stand 1 hour; divide in half, roll paper thin on a well floured board, and let stand 5 minutes before cutting into 3-inch squares.
Cook squares in boiling, salted water about 10 minutes; let cold water run through and drain.
Arrange connelloni separately on a board that has been sprinkled with semolina.
Mix remaining ingredients, spread on squares, and roll like a jelly-roll; place close together in a greased, shallow baking pan, and heat in a moderate oven (350 degrees F.).
Serve 4 cannelloni per person.
Note: If desired, tomato sauce may be poured over connelloni before heating, and they may be served sprinkled with cheese.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: courtesy of the New York Public Digital Gallery. |
