Crosetti lola woman
Instructions
The crosetti are cannelloni of Sicilian tradition made with semolina.
Put the semolina to fontana on pastry Board, join the yolk, 40 g melted butter, a pinch of salt and warm water how much they will get hard and homogeneous dough.
Take a ball of dough and put it to rest for 15 minutes, covered with a damp cloth.
Clean the livers, coarsely tagliuzzateli and sauté them with 50 g butter Golden; then remove from heat and mix them with half of the grated Parmesan cheese and a pinch of nutmeg.
Prepare a bechamel.
Melt 30 g of butter in a small saucepan and Add flour, stirring with a wooden spoon to avoid lumps.
dilute with hot broth and simmer for 10 minutes, never stop stirring.
Roll out the pastry on floured pastry Board and cut into squares of 10 cm side: boil them in salted boiling water, be allowed a few at a time; then drain, rinse quickly in cold water and place to dry on a clean cloth.
At this point, formed the crosetti placing on each square a layer composed of chicken livers and rolling up the dough over itself.
As they are ready, put them in a pan greased with butter: decorate with béchamel sauce, sprinkle them with the remaining Parmesan and infornateli at 200 degrees for about 20 minutes.
Ingredients and dosing for 4 persons
- 400 g of semolina
- 1 egg yolk
- 120 g of butter
- Salt
- Water
- 400 g of chicken livers
- 100 g of parmigiano
- Nutmeg
- 30 g of flour
- 50 cl of broth
- To roll out the dough:
- Flour