Braden Family Cookbook
Italian Sausage & Chicken liver filling, looks complicated but really is
not. It takes a while to make the
d but is worth it. I suggest this for a Christmas Eve or other special
about 4-6 pax ( a “pax” is one people!)
all ingredients except olive oil in blender and blend until thoroughly mixed.
Heat a non-stick, slope sided, 9 - 10-inch pan over a little less than
medium heat for a few minutes. Put
in a little less than 1/3 cup of batter in the pan, swirl around to make
circular crepe, cook until top is dry (do not brown).
Wipe pan with paper towel & a little olive oil between crepes.
Put crepes between layers of wax paper or saran wrap.
Makes 8 crepes . . . be careful. If
worse comes to worse, take one egg, 1/3 cup of water & flour, a pinch of
salt & make a little more batter.
onions and garlic in the olive oil for a few minutes over medium heat in a 10
inch or larger heavy fry pan. Add
the spinach and stir for 2 or three minutes until very dry and spinach starts
to stick to the pan. Remove
ingredients to big mixing bowl. Put
skinned sausage in fry pan, mash it up and cook it until all traces of pink
gone. Remove from the pan, let
drain in strainer, then finely chop. Put
sausage in a bowl with spinach etc. Drain
excess oil from fry pan. Put
chicken livers in and gently sauté until firm but still slightly pink inside.
Remove livers from pan, mince and add to ingredients in mixing bowl.
Deglaze pan with the lemon juice and wine.
Add to mixing bowl. Add
eggs, Parmesan cheese, besciamella to mixture in bowl.
Mix with wooden spoon. It
is now ready to put in the crepes.
butter over medium heat, whisk in flour, then add milk and cream all at once.
Stir continuously with a whisk over medium heat until mixture thickens
and coats whisk. Add salt and
TOMATO SAUCE (you'll need three cups of this for cannelloni)
may substitute the BASIC TOMATO SAUCE
with a little rosemary, basil and sautéed fresh mushrooms added)
onions, garlic, celery, & carrot in olive oil until they start to brown a
little in a big stock pot. Add all
other ingredients, bring to a light boil, then simmer partly covered for 2
hours. Makes about 3 quarts.
needs to have been made the week before so you are not doing too much beside the
oven to 375 degrees. Put 1 cup of the Italian Tomato Sauce on the bottom of a
9" X 13" glass baking dish. Divide
the filling into 8 portions. Roll
the portions of filling in the crepes and place them in the baking dish on top
of the Italian Tomato Sauce. Spread
the remaining Besciamella on top of the filled crepes with a rubber spatula.
Put two more cups of the Italian Tomato Sauce on top of the Besciamella.
Sprinkle 4 more tablespoons of fresh grated Parmesan cheese on top of
everything. Put in oven for 20
minutes or until the mixture is bubbling. Slip
dish under broiler for 30 seconds to lightly brown the top.