Veal Cannelloni With Two Sauces @ Vincent's
Cannelloni is not a big deal as Italian cooking goes. But this one manages to be memorable. It's certainly the best of its kind. The interior is made with ground veal, onions, spinach, and parmesan cheese. It's stuffed into a crepe made in house. (You could make this with pasta, but the crepe is equally authentic, and pretty close to pasta, anyway.) That's napped both with a cream sauce and a tomato sauce, then run under the broiler until everything bubbles and the edges of the crepe brown a bit. Missing, and not missed: the lavalike soup of sauce and meted cheese one usually finds. One of these makes a great appetizer; two, a nice light lunch or dinner. [caption id="attachment_25134" align="alignnone" width="400"]
Cannelloni at Vincent's. [/caption]
