3 boned chicken breasts
3/4 cup butter
7 chicken livers
10 slice prosciutto
2 cup grated parmesan
1/2 cup flour
1 quart scalded milk
1 cup heavy cream
1/2 teaspoon white pepper
1/8 teaspoon nutmeg or
1/2 teaspoon dried mustard
1 salt, to taste
1 lb basic egg noodle dough
Saute chicken breasts in 1/4 cup butter until browned. Saute livers briefly in the same pan. Grind the breast, livers and Prosciutto fine in a grinder. add one cup of Parmesan and mix.
In the top of a double boiler melt the remaining butter, add the flour and whisk until blended. Add the milk, whisking vigorously. Cook until thickened. Add the cream and seasonings.
Add one cup of the sauce to the ground meat and mix.
Cut the rolled out pasta into 4" squares with scissors. Cook the squares in boiling water until tender, about 8 min., drain and spread out on damp towels.
Spread 2 Tablespoons of the chicken filling on each square and roll up. Arrange the rolls in baking dishes. Sprinkle with the remaining cheese and cover with the remaining sauce. Bake at 350 to browned, about 20 min.
Cannelloni can also be made with any of your favorite ravioli fillings.
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