Cannelloni with niçoise
Instructions
Boil the vegetables in salted water, drain, squeeze and chop finely.
Blanch the brains in boiling water for a few minutes, go in cold water and let dry thoroughly, removing the skin that covers; cut it into cubes and browned butter with a little salt and pepper.
chop the brains, the ham and chicken meat and place in a bowl along with the vegetables, add the whole egg and egg yolk, a pinch of Marjoram, salt and pepper as needed.
Stir the mixture, kneading with a wooden spoon, until it is smooth.
Meanwhile, place the paintings of dough into boiling water and salt and cook al dente; drain them and arrange them well separated on a dry cloth, cover them with another cloth.
Fill a pastry canvas pocket to average nozzle with the mixture and pour a quantity on squares of dough, forming thick sticks a thumb.
Wrap the dough around the filling and formed the cannelloni to align in a buttered baking dish.
Mix the tomato sauce to the Spanish, dilute with hot broth and pour over the cannelloni.
Cover the baking dish with a sheet of aluminum paper where you practise some holes.
go in the oven at 180 degrees for 30 minutes or until the sauce is thickened.
Ingredients and dosing for 4 persons
- Square 16 of pasta for cannelloni ready
- 200 g of beets
- 100 g of borraggine
- 200 g of already cooked chicken meat
- 100 g of lamb brains (veal brains)
- 20 g of butter
- 100 g of ham
- == 1 whole egg
- 1 egg yolk
- 1 pinch of marjoram
- 1/2 cup of tomato sauce
- 1 cup of broth
- 1 cup of spanish sauce
- Salt
- Pepper