Cannelloni Rossini

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 8 squares cannelloni pasta, 11 cm/ in square
  • 90 g/3 oz veal
  • 90 g/3 oz chicken breast
  • 125 g/ oz chicken livers
  • 20 g/¾ oz dried porcini mushrooms, soaked in warm water for half an hour, drained and dried
  • 1 medium carrot
  • 1 stick celery
  • 1 medium onion
  • 1 wine glass Marsala
  • 50 g/ oz freshly grated Parmesan cheese
  • 2 eggs
  • salt and freshly ground black pepper
  • pinch of nutmeg
  • 3 tablespoons olive oil
  • 4 tablespoons tomato coulis


    Make the pasta as described, but cutting the pasta into 11 cm/ in squares. Finely chop and fry in olive oil the carrot, onion and celery. Add the veal, chicken and livers, all roughly chopped. Fry over high heat to seal, pour in the Marsala, add the salt, pepper and porcini mushrooms roughly chopped. Cook gently until the Marsala has evaporated.

    Put this mixture in a food processor and process finely. Stir in the Parmesan cheese, eggs and nutmeg.

    To make the béchamel

    Melt the butter in a small pan. Add the flour and stir in with a wooden spoon. Add the milk, salt and pepper, cook until thickened and smooth.

    To assemble

    Divide the mixture between the 8 squares of pasta and roll up into sausage shapes. Place on a buttered gratin dish, pour béchamel sauce on top and a little fresh tomato sauce and freshly grated Parmesan cheese. Bake in a hot oven 230°C/450°F/gas 8 for 15 minutes.