Cannelloni of gourmet
Instructions
First, prepare the pasta for cannelloni.
Let it rest and, meanwhile, put in a terracotta vessel half the butter, oil, beef and veal, boned and chopped chicken previously, the livers and the sausage freed from skin and shredded.
Place the pan on a moderate flame and cook until the ingredients have browned.
Stir occasionally with a wooden spoon.
Add two ladles of broth, add salt and pepper and continue cooking for about 4 hours, every now and then, if necessary, of other broth.
Now take the stick of dough on floured pastry Board and roll out a thin sheet, from which derive cm rectangles 12 x 8.
Let them boil in abundant salted water until al dente, drain and rinse briefly under cold water spray to stop cooking.
Then allineateli on a damp cloth and stuff them one by one with the filling, placing them at the bottom of a buttered ovenproof dish thoroughly.
Sprinkle with lots of Parmesan cheese, put here and there some butter and proceed so until exhaustion ingredients.
Finish with plenty of cheese and some butter and swirl it in the oven for about 30 minutes.
Ingredients and dosing for 4 persons
- For the dough:
- 400 g of flour
- Salt
- 4 eggs
- For the filling:
- 60 g of butter
- 1/2 cup of olive oil
- 150 g of pulp of minced beef
- 150 g of minced veal meat
- 100 g of chicken livers
- 1/4 chicken
- 100 g of sausage
- Broth
- Salt
- Pepper
- For the rest:
- 50 g of butter
- 200 g of grated parmesan cheese