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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