Canneloni


DOUGH:

  • 1 egg
  • 1 egg yolk
  • 1 1/3 cups flour
  • 1/2 teaspoon salt

    Beat the egg and yolk slightly. Add flour and salt to make stiff dough. Roll as thin as possible and cut into 4-inch squares. Drop in water (chicken broth is better though). Cook for 8 minutes. Drain.

    FILLING:

  • 6 chicken livers
  • 2 tablespoons butter
  • 1 1/2 cup cooked chicken
  • 1 onion, grated
  • 1/4 teaspoon thyme
  • 1 clove garlic, minced
  • 1/2 teaspoon A-1 Sauce
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/8 teaspoon pepper
  • 2 cans tomato paste (6 oz. each)

    Saute the chicken livers in butter. Combine liver mixture and chicken and grind very fine. Add onion and garlic. Cook until golden brown. Blend in eggs and seasonings. Put one tablespoon filling on each square - roll as a tube. Arrange in a shallow baking dish one layer deep. Cover with tomato paste and sauce.

    CREAM CHEESE SAUCE:

  • 3/4 cup milk
  • 1 8-oz. package of cream cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic salt
  • 1/2 cup shredded parmesan cheese

    Gradually add the milk to the cream cheese blending until smooth. Heat in a double boiler. Add the seasonings and 1/4 cup of shredded cheese. Cover canneloni with the cheese sauce and sprinkle with remaining 1/4 cup shredded cheese. Bake in 400 degree oven for 15-20 minutes.

    YIELD: 12 canneloni

    NOTE: Canneloni can be prepared well in advance. Prepare filling the day before the dough if so desired. Make dough and put filling on each square. Roll as a tube. Do not put any sauce over them. Freeze on cookie sheet and then transfer to plastic bags for future use. Thaw before pouring tomato sauce and paste over them and baking.


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