RECETAS Y COCINA

Ingredients

• 12 sheets of pasta for cannelloni
• 4 chicken livers
• 2 lamb's brains
• 50 g of ham
• 200 g of pork loin
• 2 spoonfuls of flour
• 1 pinch of nutmeg
• 2 litres of milk
• 100 g of butter
• 100 g of grated cheese
• 1 cup of mellow wine
• 1/2 an onion

Preparation

Cook the sheets of pasta for 20 minutes in plenty of boiling water with salt.

Cool them with cold water and stretch them out on a cloth.

Chop the ham and pork loin finely and fry them in a frying pan with butter.

Add the finely chopped onion, the livers, the brains, the mellow wine, the breadcrumbs, salt and pepper.

Once everything is cooked and seasoned, put it through a mincer until you get a very fine mixture.

Spread it on a tray and allow it to rest.

To make the béchamel sauce, put butter in a casserole dish on the heat, add a little flour, stirring and add milk, continuing to stir, until it becomes thick.

Add salt and pepper and allow to rest.

Put a spoon of filling on each sheet of pasta, roll up the sheets, cover with sauce and sprinkle with cheese for browning.

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