Cannelloni in the style of Tuscany: Cannelloni alla Toscana

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It was the worst canneloni ever. Lacked flavor and the sauce was medeocre.

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OK,

I love Mario, he is from Seattle (area. But the recipe for the Crespelle is incomplete. Poor butter into pan? And where do you add the butter????

I would have given it a 4 if I did not have to FIX it.

S.

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made it with turkey but still yummy!

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I made this recipe today. It is very time consuming...lots of steps. I never found out what to do with the 1/2 stick of butter, but I added about half of it to the crepes. The crepes were very good. They are very light. I only got 8 out of the recipe so I had much more filling and sauce than I needed. My husband loved them. If I make them again, I will omit the chicken livers. I think it made the dish a little bitter. Over all, it's a good recipe, but like I said very time consuming. I will use the crepe recipe for other crepe dishes. Thanks. Sue

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This was delicious, and a great use of some really nice chicken livers I had from the farmer's market. The only problem with the recipe was the proportions. The crespelle recipe made 14 rather than 18 -- no big deal since I was using a 8" rather than 6" pans -- and 14 just fit into a 9x13 baking dish; It would have been nice if the recipe specified a size for the baking dish. Also, after using the prescribed 1.5 Tbs of filling per crespella, I had about half the filling mixture left over. It's not a big problem, as the leftovers will make a very respectable pasta sauce later in the week.

Definitely leave the chicken livers in. The dish doesn't taste at all "livery", and the texture of the liver after all the cooking is very good.

As to the issue of the butter, I'm pretty sure it's a misprint too, but I think one is supposed to put one Tbs in the batter and split the rest between the two pans. This is the method used in another crespelle recipe with the same proportions from one of my Italian cookbooks.

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THIS IS THE STUFF I COULDN'T FIND IT ANY WHERE LIKE I USE TO HAVE 25 YEARS AGO. THIS RECIPES SECRET IS THE LOVELY FLUFFY CREPE NOODLE. I' VE TRIED THE STORE BOUGHT SOFT NOODLE ...YUCK... TIIS IS IST SO LIGHT. MANICOTTI THE NOODLE IS TOO DENSE THIS IS A MELT IN YOU MOUTH CANNELLONI

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I did like this recipe a lot. My husband saw it on television yesterday morning and we made it the same night for dinner. The crepes are easy to make, but as most readers state, they are time consuming. The recipe calls for 4 tablespoons of butter for the crepes. The recipe reads wrong becuase it states to use 1 1/2 tablespoons of butter. It should actually be batter. The olive oil is for the pan, but I still not know what what the butter itself was for. My husband and i ommited the chicken livers, becuase they are hard to come by in our area. I find the dish itself to be lighter and flavorful. The chicken is unique and such a different idea for a cannelloni.

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After a lot of thought I decided to make this for 3 adults who despise chicken livers. I chose not to tell them about the livers and they loved it. The livers add a textural component that cannot be omitted entirely. Besides, the fresh ground nutmeg will disguise any undesired liver flavor and blend harmoniously with the rest of the dish.

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This recipe is excellent; the completed dish is surprisingly light. I prepared it per the ingredient list -- the liver adds depth to the chicken flavor; it should not be left out.

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THIS IS SOMEWHAT TIME CONSUMING BUT IF YOU PRE-MADE THE CREPES IT WOULD TAKE NO TIME AT ALL TO MAKE. THESE WERE SO TASTY! I DID OMIT THE CHICKEN LIVERS AS NO ONE WOULD HAVE EATEN THEM!