Name: Cannelloni Verdi Ripieni di Tonnarelli col Sugo di Belga (Green Cannelloni Stuffed with Tonnarelli with Endive Sauce)
Yield: For 6 Persons
Cuisine: Italy
Ingredients: 3 tablespoons flour; Pinch salt; 2 tablespoons butter; 4 tablespoons butter; 1 recipe Belgian endive sauce; 2 cups milk; Salt; ½ cup freshly grated parmigiano-reggiano (Parmesan) for the tonnarelli, plus ¼ cup for the cannelloni; Spinach pasta made with 2 extra large eggs; one 10-ounce package frozen leaf spinach, thawed; ½ teaspoon salt; and about 1½ cups unbleached flour, as described; Tonnarelli made with 1 extra large egg and about ¾ cup flour (preferably hard-wheat flour), as described

Preparation info

For
6
Persons

Difficulty
Medium

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

The event that prompted the creation of this dish was a day in September when Craig Claiborne simultaneously celebrated his sixty-second birthday, his twenty-fifth year at the Times, and the publication of his autobiography. Thirty-five of Craig’s friends from around the country and across the ocean came to East Hampton to cook for him and his guests. More than six hundred of the latter turned up. Under a vast tent, each cook had a table from which the dishes were served, except for