Cannelloni Rossini

Name: Cannelloni Rossini
Yield: Serves 4
Cuisine: Italy
Ingredients: 8 squares cannelloni pasta, 11 cm/4½ in square; 90 g/3 oz veal; 125 g/4½ oz chicken livers; 90 g/3 oz chicken breast; 1 medium carrot; 20 g/¾ oz dried porcini mushrooms, soaked in warm water for half an hour, drained and dried; 1 medium onion; 1 stick celery; 50 g/1½ oz freshly grated Parmesan cheese; 1 wine glass Marsala; 2 eggs; salt and freshly ground white pepper; pinch of nutmeg; salt and freshly ground black pepper; 4 tablespoons tomato coulis; 3 tablespoons olive oil; 20 g/¾ oz butter; 20 g/¾ oz flour; 450 ml/¾ pt milk, warmed

Preparation info

Serves
4

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

8 squares cannelloni pasta, 11 cm/4½ in square

Europe
Italy
Marche
Mediterranean
Pasta

Method

Make the pasta as described, but cutting the pasta into 11 cm/4½ in squares. Finely chop and fry in olive oil the carrot, onion and celery. Add the veal, chicken and