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Mar 13, 2011 10:31 AM

Cannelloni in Eastern Montgomery County area

Although there are a number of good Italian restaurants in the area, I have not found one that serves a really good cannelloni dish. I'm not talking manicotti but the lighter cannelloni which is more like a crepe. Specifically, and I know I'm being really annoyingly picky here, I'm thinking about a meat mixture filling with a bechamel sauce. If anyone remembers, there was a great restaurant in the 1980's- 1990's called Il Gallo Nero (around 16th and Walnut or thereabouts) which served a delicate but spectacular canneloni like the one I described. Any thoughts?

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  1. I share your wishes here; equally frustrated. I have the Chef's Recipe from a famous place in Chicago whose specialty this was, and I still make it, but rarely. Many tedious steps; also requiring the services of a good butcher for the ground veal/beef/spinach mixture. Ideally, this is a two day prep no matter how you look at it. Meat mixture really needs to bake in one day; chill, be defatted, and chopped the next day. Chez Paul the name of the place? I'm not sure any more.

    Oh, my mouth waters to think about it.

    1. I agree - you can find some great cannelloni (Hosteria d'Elio is my favorite) in the city but nothing around here. I think its because most places around here are "red gravy" type places. I could see Mina Cucina knocking that out of the park.... maybe they can put it on their menu as a special....