CANNELLONI VS MANICOTTI RECIPES

Steps:

• In a large mixing bowl combine chicken cubes, onion, thyme and vermouth.
• Allow to marinate for at least 30 minutes.
• In the meantime, in a large saucepan with 2 cups of water, add kale and cook until just tender, about 5 minutes.
• Drain and cover kale with cold water; set aside.
• Strain the marinade into a large frying pan or skillet; set aside the chicken and onions.
• Add chicken broth to the frying pan and bring to a simmer over medium-high heat.
• Add chicken/onion to frying pan and poach until the chicken is no longer pink at the center, about 4 minutes.
• With a slotted spoon, remove the chicken cubes to a food processor, reserving the poaching liquid.
• Process the chicken in short bursts until the cubes are finely chopped.
• Drain kale well, chop and add to the food processor.
• Add ricotta cheese, cottage cheese, 4 tablespoons of parmesan cheese, black pepper and nutmeg and process to blend; set aside.
• To prepare the sauce, melt butter in a 2 quart saucepan over medium heat.
• Gradually whisk in flour to make a paste and cook for 1 minute, stirring constantly, DO NOT BURN or let it go lumpy.
• Whisk in reserved poaching liquid, bring to boil, whisking constantly, about 2 minutes.
• Add milk and return the liquid to boil, whisking frequently.
• Reduce heat to low and let the sauce simmer gently for about 15 minutes, stirring occasionally while you prepare the cannelloni.
• In a large cooking pot or pasta cooking pot, fill 3/4 full with water and bring to a rolling boil.
• Add 1 tablespoon salt and 2 tablespoons of olive oil.
• Add cannelloni or manicotti tubes and cook for about 15 minutes or until al dente'.
• When done, transfer tubes to bowl of cold water.
• Preheat oven to 400 degrees F.
• Thoroughly drain cannelloni tubes and carefully fill them with the stuffing mixture using a small spoon.
• In a 9x9-inch oven-proof casserole dish, arrange stuffed cannelloni in a single layer.
• Ladle the sauce over the cannelloni.
• Sprinkle remaining 4 tablespoons of parmesan cheese over the top.
• Cover the casserole dish tightly with aluminum foil.
• Bake in preheated 400°F oven for 30 minutes.
• Remove foil from the dish and place dish under the broiler, about 3 inches below and broil for about 5 minutes until the cannelloni is lightly browned.
• Serve immediately.
• You can delete the chicken if you do not want it. Also, you can use Spinach instead of Kale.
• You may use the sauce that I make for my UNCLE BILL'S CABBAGE ROLLS, recipe #35722.

Steps:

• Mix all ingredients together in a bowl, blending and stirring until you have a smooth batter.
• Place a small 13 cm (or 6 inch) dry non-stick skillet over moderate heat.
• Ladle out 1/4 cup batter into the heated pan, and swirl to cover the bottom.
• The crepe should set almost instantly.
• As soon as the edges begin to dry and pull away from the pan, remove the crepe (this can be done with the fingers) and turn it over allowing the other side to cook quickly.
• This should only take seconds.
• See description above for filling your crepe.