MODONNA DEL PIATTO cannelloni #2

2 Mar


Okay, for all of my non-Italian speaking friends, that means  ” LADIES  PLATE ”   which it is because I made it for   MY LAADEEEEEEEEE……… OH   YEAH.

but we could also call it cannelloni #2 .

It’s alittle different from the first one .  This one has  a soffritto and pancetta and a little different cheese mix.

Also I used fresh spinach just to see if it was worth the effort to  blanch it or to use the frozen package.  There is a different taste but not so much  to make a big deal about getting fresh.  Guess it’s up to you.

The pancetta gives it a very unique taste and no extra salt is needed.

Overall I think you should try both recipes … each one is very  good in it’s own way.

I pk lasagna noodles

for soffritto – 1 onion,  – minced,        1 celery rib, – minced        I carrot   – fine shredded

1.5 lb. Italian sausage

1/2 cup dry white wine

7 oz. pancetta – diced

1/4 tsp. ground nutmeg

1 lb. fresh spinach – blanched dried and chopped  .  Squeeze out as much water as you can and spread out in a small frying pan on low. You don’t want to fry it just dry it out a little

2 cup grated Parmigiano – Reggiano cheese

1/2 lb. mozzarella cheese – cut into pencil like pieces about 1 1/2 ” long

2  jar  tomato sauce – you should really use home=made  as in my recipe ,  if not,, Paul Newman’s marinara is very good for store bought

In a cast iron fry pan or Dutch oven fry pancetta and a splash of extra virgin olive oil ,  cook  until almost crispy.

Add onion ,  celery, carrot , sauté until onion is translucent

Add sausage, cook  until starting to brown

Deglaze pan with white wine, season with nutmeg and a couple turns of pepper, remove from heat and let  cool.

Start a big pot of water to boil add 2 tsp. salt

Cook lasagna according to directions..   Cook  til not quite al dente ,   it will cook little more when baked.

Mix spinach with sausage mix

Spread a little sauce on th bottom of a 13″ x 9″ and a 8″ x 8″  baking pans ,   That’s what I needed to use up all the filling.

Lay out noodles one at a time on countertop. cut into 3 pieces ( or 2 like I did because I couldn’t  roll these up  very well with the shorter pieces )


Spoon  1 tsp sausage mixture on  noodle square,  lay a strip of Mozzarella cheese on top of sausage and roll into a tube.

Lay this seam side down in baking dish.

Continue until all mixture is used up tucking each roll in nice and tight


Pour sauce over the middle of rows

Sprinkle with more grated parmesan cheese

Bake for 25 min. on middle rack in oven til bubbly

Let cool for 5 min.

Plate  and sprinkle with a little chopped parsley


Eat and Enjoy  !


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