Kemolls Stuffed Noodles in Cream Sauce
Source of Recipe
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Recipe Introduction
In 1927 Dora and James Kemoll debuted an Italian restaurant on North Grand Blvd in St. Louis, down the street from the old Sportsman Park where the St. Louis Cardinals played until 30 something years ago...family members have always run the restaurant and 11 years ago moved it to Downtown St. Louis...Mark and Doug Cusumano, grandsons , now run the operation....customers can count on eating some of the same recipes passed down along with innovations from the current chef, Robert Tedesco...
Filling:
1 lb. raw boneless, skinless chicken breast, diced
2 lbs. raw boneless veal ,cubed
1/2cup chopped onion
brown in 1/4 cup butter
Add:
2 cups water
6 slices prosciutto ham, slivered
Cover and cook over low heat 2 hrs... grind in a food mill [I pulse in the food processor a few seconds]]
Stir in:
6 beaten eggs,
1 tsp. salt and 1/4 tsp pepper
Set aside...
Sauce:
1/2 cup dried mushrooms ,soak in 1/2 cup warm water for 30 minutes ...
3/4 cup chopped onions
4 cloves minced garlic..
Sauté in 1/3 cup olive oil on medium for 15 min, stir...
Add :
1 lb. ground beef
1/2 cup dry sherry [I use a good dry red wine}
Stirring all the while beef browns..
Add :
1 [29oz] can tomatoes
1 1/2 to 2 tsp. salt
1/2 tsp black pepper
1/4 tsp dried oregano [or more]
2 [6 oz] cans tomato paste and the UNDRAINED dried mushrooms...
Cover and simmer for an hour, stirring occasionally..
stir in:
1/2 cup sliced fresh mushrooms[ button]
Noodles:
2 eggs
1 1/2 cups flour
1/4 tsp. salt
beat in an electric mixer until a stiff paste...roll thin and cut into 4" squares...roll each square as thin as possible...[keep uniform size] cook in boiling salt water 4 minutes...drain well and dry...on each square put a small amount of filling , roll up and arrange in individual small shallow baking dishes or 1 large one. Pour sauce over and arrange slices of Mozzarella cheese on top...[uses about 20 slices]..sprinkle with fresh grated Parmesan cheese...bake at 400 degrees for 15 minutes...
makes about 24 cannelloni
serves 8 as entree or use as side dish... I have substituted Shittake Mushrooms for dried button mushrooms and on occasion used chopped Portabella mushrooms for the fresh... good ingredients make your time in the kitchen worthwhile....
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