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Restaurants & Bars

Transcendent Canelones

JH Jill | Apr 11, 200704:05 PM    

I just had a lunch of canelones de pollo y espinaca a la Rossini con peceto that was so mouthwatering I have to write about it. I know that most people go to Argentine and Uruguayan restaurants for the meat and usually overlook the pasta, but this is a mistake. I have enjoyed similar spinach and chicken canneloni at La Fusta in Elmhurst (theirs might have walnuts as well), and more recently at El Chivito d'Oro on 37th Ave in Jackson Heights. I don't remember the sauce at La Fusta, but at El Chivito you can ask for it 'a la Rossini' which is with both red and white sauces. And, if you like, they top it with pecetto, which is a round of beef that appears stewed and is supposedly what they make milanesa out of. It's from the rear area of a cow, but I'm not sure where. At any rate, this is a magnificent dish. I don't know why La Porteña doesn't serve it, but I haven't seen it on the menu there. The chicken adds another dimension which I find preferable to the spinace alone.

I urge you to try the pasta dishes at Argentine/Uruguayan places. I also enjoy the spinach ravioli with maranara sauce and peceto, as well as the unusual lasagna with ham, and the gnocchi at El Chivito. I used to have pasta at the now-defunct 18 de Julio, but I haven't tried any but the spinach canneloni at La Porteña—which wasn't bad, just a little too spinachy for me.

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