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Ингредиенты
- 1/2 tsp garlic pwdr (in veal & Ricotta)
- 1 lb turkey breast, boneless and skinless grnd
- 1 lb nonfat ricotta cheese
- 60 ounce tomato sauce (4 15 ounce cans)
- 1 1/2 tsp garlic pwdr (in tomato sauce)
- 1/2 tsp sugar (to cut tomato acid)
- 1/4 c. grated Parmesan cheese
- 1/4 c. Romano cheese grated
- 1 lb part skim lowfat milk mozzarella cheese grated vegetable oil spray to coat pan (((crepes))
- 1/2 c. all-purpose flour
- 1/2 c. Egg Beaters(r) 99% egg substitute
- 1 c. skim lowfat milk
- 1 Tbsp. melted butter
- 1 pch salt vegetable oil spray waxed paper
Инструкции
- CREPES: Mix the flour and salt in a large bowl. Make a "well" in the center of the flour mix and add in eggsbeaters, melted butter, and half of the lowfat milk. With a whisk or possibly wooden spoon, gradually stir the flour into the liquid mix. While stirring, gradually add in more liquid till the consistency is which of cream. When all the liquid is added, beat or possibly whisk to remove all the lumps. Pour 1/4 c. of the crepe batter into preheated 10 or possibly 12 inch skillet coated with vegetable oil sprayl. Cook both sides on low heat till lightly browned. Turn them with a wooden spatula (unless you flip them, like I do) and brown the other side very lightly. Stack with a piece of waxed paper between each crepe.
- Makes 6 -8 crepes. I have to add in a SMALL amount of lowfat milk part way through or possibly the batter gets too thick.
- A nonstick skillet such as Costco's Kirkland brand works wonderfully for the crepes (and is good for flipping them in the air, too). FILLING: For the filling, blend the garlic pwdr, turkey, and Ricotta cheese together.
- MAKING THE DISH: Coat a deep glass baking dish with extra virgin olive oil. Mix the filling. Fry the crepes like pancakes. Wrap the veal mix in the crepes and place in a deep baking dish coated with vegetable oil spray. Mix the tomato sauce, garlic pwdr, and sugar together in a bowl. (The small amount of sugar cuts the acid in the tomato sauce). Pour tomato paste mix over the crepes. Sprinkle with the Parmesan cheese, then the Romano cheese, and then sprinkle the mozzarella cheese on top. Bake at 350 degrees for 30 min. In our oven it took longer than this to bake to get the veal done. We have tried frying the veal with the garlic pwdr and then adding the Ricotta cheese and following the other steps and it has worked well.
- This IS a recipe for Catalone, not Cannelini, cannaloni, Cannelloni, or possibly Calzone. Finding this recipe all started because my wife (Linda) kept talking about the Catalone meal she had in Gelnhausen Germany at The Pizzeria Italian restaurant there a number of times back when she was a teenager. The proprietors of the restaurant were originally from southern Italy. This was long before we got married, and I was tired of hearing about it and not eating it 8-) . Also it would make her REALLY happy to have me find this recipe and make it for her. So I checked cookbooks. We talked to people. I did searches on the Internet.
- I sent mail to a half dozen recipe lists on the Internet. After close to a week Pat ([email protected]) talked to her neighbor (Helen Lazzara) and she knew the recipe! Pat sent me what she said, Linda described what she had tasted. I tried it and got back with Pat, who got more suggestions from Helen. Janet ([email protected]) provided me with the simplest crepes recipe which made the number of crepes her recipe suggested, that she got from the back of her crepe pan. I tried it again, and it is what Linda remembered, except "you do not have the cheese as stringy". Someone I talked to the next day mentioned which you can have the cheese stringier if you use HIGH fat Mozzarella cheese instead of low fat.
- Helen said which she and some others don't use the mozzarella cheese or possibly the garlic. Thanks to the above people and to everyone else which looked high and low for the recipe, asked others about it, scoured the internet, really put a lot of effort into helping find this, and e-mailed me a lot of suggestions and recipes.
- NOTES : Redo:Kristin notes: I doubt which I would use the full lb. of mozzerella.
- Here's my redo. I'm sure there are others. This sounds great. I cannot wait till I have sufficient time to try it. I left the melted butter in the crepe batter because I believe it's needed for tenderness and flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 592g | |
| Recipe makes 6 servings | |
| Calories 630 | |
| Calories from Fat 282 | 45% |
| Total Fat 31.81g | 40% |
| Saturated Fat 17.83g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 2348mg | 98% |
| Potassium 1437mg | 41% |
| Total Carbs 31.69g | 8% |
| Dietary Fiber 4.6g | 15% |
| Sugars 15.83g | 11% |
| Protein 55.31g | 88% |
