Chefs Stefano and Francesco Secchi returned to Good Day to make one of their favorite cannelloni dishes while talking about a big celebration for Ferrari's Italian Villa.
The Secchi family returned to Good Day to make one of their favorite cannelloni dishes while talking about a big celebration for Ferrari's Italian Villa.Chefs Stefano and Francesco Secchi returned to Good Day to make one of their favorite cannelloni dishes while talking about their upcoming party. This is classic from Toscana where you can either stuff it with braised meat OR ricotta and spinach.
We are doing the ricotta version here, the pasta then gets baked with pomodoro and lots of Parmigiano Reggiano.Small pinch freshly grated nutmegIn a medium sized bowl, add the all the ingredients and whisk until incorporated well. Cover the bowl and let batter rest for 30 minutes. Once the batter has rested, in a medium sized saucepan, under medium heat, dip a towel in small amount of olive oil and grease the bottom of the pan.
Add a 2 oz ladle of the batter to pan and move the pan in a circular motion until the batter fully lines the bottom of the pan . Cook the crespelle lightly on one side , then flip over with a spatula, and lightly cook on the other side, then reserve on a plate or baking sheet. 1/3 cup grated Parmigiano Reggiano1 tbsp kosher saltIn a large bowl, add all ingredients, stir well and adjust for salt . 2 cups basic tomato saucePlace all the crespelle in a baking pan, cover with generous amount of pomodoro sauce and plenty of Parmigiano Reggiano.
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