The Frugal Gourmet/Jeff Smith 1999

Cannelloni
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10


INGREDIENTS:
NOODLES: 3 eggs 1 cup water 1 cup flour
salt to taste peanut oil FILLING: 1 pound small-curd cottage cheese
1 egg 2 tablespoons chopped parsley salt and pepper to taste
2 tablespoons fresh-grated Parmesan or Romano cheese TOPPING: 1 cup tomato sauce fresh-grated Parmesan or Romano cheese



1 To make the noodles: Place the eggs in blender. Add the water, flour, and salt. Blend until smooth. Place 2 or 3 tablespoons of this batter in a heated crepe or omelet pan that has been oiled. Cook on one side only until dry on the top. These should not be at all browned or too dry, so pan should not be too hot. Separate the cooked noodles with wax paper.
2 To make the filling: Drain the cottage cheese. Mix with the egg, parsley, salt, pepper, and Parmesan or Romano cheese.
3 To Finish: Lay out noodles, uncooked side up. Place filling in noodle as if rolling a burrito. Roll up and place, seam side down, on oiled baking sheet. Spoon some of the tomato sauce on topalong with a little greated cheese. Bake at 350 for about 15 minutes, or until hot and bubbling.

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