- Chicken fillet - 400 Grams
- Pork - 200 Grams
- Chicken Liver - 100 Grams
- Bulb - 1 piece
- Garlic - 4 Teeth
- Dry white wine - 1/2 cup
- Salt, pepper - - To taste
- Olive oil - 40 milliliters
- Cinnamon, nutmeg - - To taste
- Milk - 1 Glass
- Flour - 1 Art. a spoon
- Butter - 1 Art. a spoon
- Grated cheese - 100 Grams
- Sheets of cannelloni - 10-12 pieces
All the meat ingredients are cut into large pieces and fried in a frying pan in olive oil until half cooked. Solim and pepper. When the meat is brought to semi-preparedness, we add to the frying pan a large chopped onion and raw garlic. 5 minutes before the readiness, we pour the wine into the frying pan. We remove the meat from the fire. Now we make a bechamel - it's the whole thing. To begin with, melt the butter. Add a tablespoon of flour to the melted butter. Constantly stirring, bring to a golden hue - as in the photo. Add a glass of warm milk to this mass. Stir well with whisk, add salt, pepper and, optionally, nutmeg. We bring it to a thickening and remove it from the fire. Fried meat with onions and garlic is cooled. Leaves cannelloni boil, as indicated in the instructions on the package - usually about 15 minutes. Ready cannelloni leaves are laid out on a clean towel. Finely chop the meat, onion and garlic. It's cut, and not let through a meat grinder or combine! We fill the cannelloni sheets with chopped meat. We put the cannelloni on a plate. Portion - 3-4 tubes. Top with beshamel and lightly sprinkle with grated cheese. We send it for 4-5 minutes to a preheated oven - and immediately served to the table!
Servings: 3-4