Page 46 - JSSI Holiday Cookbook

Main Courses: Beef, Pork and Lamb

turns a nice dark color.

to
thicken.
the
basil leaves into the dish using only the residual heat: cooking the
basil leaves will cause them to turn black, and will also impair the
flavor of the dish.

good
combination.

Number of Servings: 2

Prep Time: 10 Minutes

Personal
Personal
Personal When you are familiar you can adjust amount of
Personal Notes:Notes:Notes:Notes:
season as you like.
"Canelons" (cannellone)"Canelons" (cannellone)"Canelons" (cannellone)"Canelons" (cannellone)
Jaume Solduga

16 sheets of cannelloni16 sheets of cannelloni16 sheets of cannelloni16 sheets of cannelloni
200 g head of pork loin200 g head of pork loin200 g head of pork loin200 g head of pork loin
100 g shank of veal100 g shank of veal100 g shank of veal100 g shank of veal
200 g chicken200 g chicken200 g chicken200 g chicken
2 chicken livers2 chicken livers2 chicken livers2 chicken livers
1 onion1 onion1 onion1 onion
2 cloves of garlic2 cloves of garlic2 cloves of garlic2 cloves of garlic
1 tomato1 tomato1 tomato1 tomato
1 glass of white wine1 glass of white wine1 glass of white wine1 glass of white wine
a stick of cinnamona stick of cinnamona stick of cinnamona stick of cinnamon
béchamel saucebéchamel saucebéchamel saucebéchamel sauce
tomato saucetomato saucetomato saucetomato sauce
grated cheesegrated cheesegrated cheesegrated cheese
butterbutterbutterbutter
oiloiloiloil
saltsaltsaltsalt
pepperpepperpepperpepper
waterwaterwaterwater

Boil the cannelloni sheets in a saucepan of water with a little salt
and oil.
Cool them, spread them out on a cloth and dry them.

garlic,

- 46 -