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Cannelloni Gerard

by 

From Chef Gerard Hemery

Serves 2

4 crepes (2 per serving)
Cannelloni filling
3 oz. spinach
1 tbsp. olive oil
4 oz. lean ground beef
½ tbsp. onions
1 tsp. chopped garlic
1 tsp. chopped celery
½ oz. mozzarella cheese
½ oz. parmesan cheese
½ oz. feta cheese
Pinch salt & pepper

For Cannelloni Sauce

½ tsp. tomato paste

1 cup fresh heavy cream

dash of dry white wine

salt and pepper to taste

In a heavy bottomed skilled, sauté ground beet and set aside. Boil the spinach. Blend together all other ingredients; then incorporate ground beef and spinach. Add mixture to crepes and roll. Place two crepes per serving on an oven tempered plate, top with the sauce below and finish with a slice of Swiss cheese. Place in the oven until cheese is melted.

For the sauce

In a small saucepan bring the tomato paste, cream and white wine to a gentle boil, then reduce. Season to taste and serve atop the cannelloni.

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