Cannelloni with Chicken, Veal and Pork
INGREDIENTS
•
or 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
Comments & Reviews
Just A Pinch Sweepstakes