Ingredients for 4 people: 12 sheets of pasta for cannelloni 4 chicken livers 2 lamb's brains 50g of ham 200g of loin of pork 2 spoonfuls of flour 1 pinch of nutmeg 200cl of milk 100g of butter 100g of grated cheese 1 cup of mellow wine ½ an onion
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.