Ingredients for 4 servings:
12 rectangles of dough for cannelloni (240 gr)
200 gr chicken boiled flesh (see broth recipe)
50 gr chopped chicken livers
1 little carrot finely chopped
1 stick of celery finely chopped
1 little onion finely chopped
1 yolk
20 gr butter
˝ tsp of nutmeg
60 gr Parmesan cheese
Sugo di carne (tomatoe meat sauce)
Salt
Pepper
Ready in: about 120 minutes
12 rectangles of dough for cannelloni (240 gr)
200 gr chicken boiled flesh (see broth recipe)
50 gr chopped chicken livers
1 little carrot finely chopped
1 stick of celery finely chopped
1 little onion finely chopped
1 yolk
20 gr butter
˝ tsp of nutmeg
60 gr Parmesan cheese
Sugo di carne (tomatoe meat sauce)
Salt
Pepper
Ready in: about 120 minutes
How to prepare the recipe: "Tuscan cannelloni":
Boil salted water in a pot and cook “al dente” (undercook) the cannelloni rectangles; drain and let them dry.
Remove all the bones from the chicken and chop the flesh.
Take a pan and fry slightly butter with the onion, celery and carrot; add the chicken flesh, the livers, nutmeg, salt and pepper. Cook for 30 minutes. Let it cool and mix the yolk and 2 tbsp of Parmesan.
Spread the mixture onto the dough rectangles, roll them and put in an ovenproof dish. Spread the cannelloni with the tomatoe meat sauce, spread with Parmesan and cook in the oven at 150 °C for 30 minutes.
Preparation time: 40 minutes
Cooking time: 80 minutes
Difficulty: medium
Chef's advice
This really good recipe can be a “piatto unico” (main course) for the intake of carbohydrates, proteins and lipids.
I suggest to serve this dish with Chianti dei Colli Aretini, Dolcetto d’Alba, Anagni Rosso.
Boil salted water in a pot and cook “al dente” (undercook) the cannelloni rectangles; drain and let them dry.
Remove all the bones from the chicken and chop the flesh.
Take a pan and fry slightly butter with the onion, celery and carrot; add the chicken flesh, the livers, nutmeg, salt and pepper. Cook for 30 minutes. Let it cool and mix the yolk and 2 tbsp of Parmesan.
Spread the mixture onto the dough rectangles, roll them and put in an ovenproof dish. Spread the cannelloni with the tomatoe meat sauce, spread with Parmesan and cook in the oven at 150 °C for 30 minutes.
Preparation time: 40 minutes
Cooking time: 80 minutes
Difficulty: medium
Chef's advice
This really good recipe can be a “piatto unico” (main course) for the intake of carbohydrates, proteins and lipids.
I suggest to serve this dish with Chianti dei Colli Aretini, Dolcetto d’Alba, Anagni Rosso.
In the picture, Tuscan cannelloni
Tuscan cannelloni
(First courses)
Boil salted water in a pot and cook “al dente” (undercook) the cannelloni rectangles; drain and let them dry. Remove ...
(First courses)
Boil salted water in a pot and cook “al dente” (undercook) the cannelloni rectangles; drain and let them dry. Remove ...
Puttanesca spaghetti
(First courses)
Mince the garlic; desalinate, remove the fishbone and mince the anchovies; pass through the sieve the tomatoes pulp. Ree ...
(First courses)
Mince the garlic; desalinate, remove the fishbone and mince the anchovies; pass through the sieve the tomatoes pulp. Ree ...
Pizzocheri
(First courses)
Mix together buckwheat and white flour and put them in the mixer; add the egg, a pinch of salt and a little bit of milk, ...
(First courses)
Mix together buckwheat and white flour and put them in the mixer; add the egg, a pinch of salt and a little bit of milk, ...
Lasagna
(First courses)
Let’s start with the “ragů” (ragout)! Fry slightly the chopped ham with a little bit of olive oil, add all chopped veget ...
(First courses)
Let’s start with the “ragů” (ragout)! Fry slightly the chopped ham with a little bit of olive oil, add all chopped veget ...
Pasta alla Norma
(First courses)
Cut into thin slices the eggplants (don’t peel them), cover with salt for 30 minutes so that they loose some of their bi ...
(First courses)
Cut into thin slices the eggplants (don’t peel them), cover with salt for 30 minutes so that they loose some of their bi ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
