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Cannelloni with Chicken, Veal and Pork
Cannelloni with Chicken, Veal and Pork
(Cannelloni con Pollo, Vitello e Maiale)
 
 
Ingredients:

For the Tomato Sauce:
One 28-oz can crushed tomatoes
1 medium yellow onion, peeled and halved
4 tbsp butter
Salt and freshly ground black pepper

For the Filling:
6 oz boneless, skinless chicken thigh, chopped
6 oz ground veal
6 oz ground pork
1 chicken liver, chopped
1 small yellow onion, peeled and minced
1 clove garlic, peeled and minced
2 tbsp extra-virgin olive oil
Salt and freshly ground black pepper
Pinch freshly ground nutmeg

For the Balsamella Sauce:
2 cups hot milk
4 tbsp butter, cut into pieces
1/4 cup flour
Salt and freshly ground white pepper
1/4 cup grated Parmigiano-Reggiano cheese

For the Pasta:
12 sheets fresh pasta, 4 inches by 5 inches each
2 tbsp grated Parmigiano-Reggiano cheese
2 tbsp butter, cut into small pieces 

Directions:

Prepare the Tomato Sauce:
Place tomatoes, onions, and butter in a medium saucepan over medium-low heat.

Season to taste with salt and pepper.

Simmer, stirring often, until sauce thickens, about 30 minutes.

Remove and discard onions.

Prepare the Filling:
Heat olive oil in a medium skillet over medium heat.

Add onions and garlic and cook, stirring often, until onions are soft, about 5-6 minutes.

Add chicken livers and mash to a paste with the back of a wooden spoon.

Add chicken, veal, pork, and salt and pepper to taste.

Cook, stirring often, until meat is cooked through, about 10-12 minutes.

Transfer meat to a cutting board and chop until texture is very fine and meat begins to hold together.

Transfer meat to a medium bowl.

Stir in nutmeg, and set aside.

Prepare the Balsamella Sauce:
Melt butter in a heavy medium saucepan over medium-low heat.

Add flour and whisk for 2 minutes.

Gradually add milk, whisking constantly.

Season to taste with salt and pepper and stir constantly until sauce is as thick as heavy cream, about 15-17 minutes.

Add cheese.

Add 1/2 cup of the sauce to the meat filling and set remaining sauce aside.

Prepare the Pasta:
Preheat oven to 375.

Add a generous pinch of salt to a large pot of boiling water over high heat.

Cook pasta several sheets at a time until tender, about 30 seconds.

Dip briefly in a large bowl of cold water.

Lay sheets out on clean, damp kitchen towels.

Cover with another damp towel.

Working with one sheet of pasta at a time, spread 2-3 tbsp meat filling along wide edge.

Roll up.

Repeat with remaining pasta and filling.

Spread a thin layer, about 1 cup, tomato sauce over bottom of a large baking dish.

Lay cannelloni, seam side down, in a single layer on top of tomato sauce.

Spread another thin layer of tomato sauce over cannelloni.

Spoon remaining balsamella over tomato sauce.

Sprinkle with cheese, and dot with butter.

Bake until sauce is bubbling, 15-20 minutes.

Brown under broiler for 3-4 minutes. Serves 4-6.

That's it!
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