Tuscan cannelloni
Ingredients for 4 servings:
12 rectangles of dough for cannelloni (240 gr)
200 gr chicken boiled flesh (see broth recipe)
50 gr chopped chicken livers
1 little carrot finely chopped
1 stick of celery finely chopped
1 little onion finely chopped
1 yolk
20 gr butter
½ tsp of nutmeg
60 gr Parmesan cheese
Sugo di carne (tomatoe meat sauce)
Tuscan cannelloni
Boil salted water in a pot and cook “al dente” (undercook) the cannelloni rectangles; drain and let them dry.

Remove all the bones from the chicken and chop the flesh.

Take a pan and fry slightly butter with the onion, celery and carrot; add the chicken flesh, the livers, nutmeg, salt and pepper. Cook for 30 minutes. Let it cool and mix the yolk and 2 tbsp of Parmesan.

Spread the mixture onto the dough rectangles, roll them and put in an ovenproof dish. Spread the cannelloni with the tomatoe meat sauce, spread with Parmesan and cook in the oven at 150 °C for 30 minutes.

Preparation time: 40 minutes
Cooking time: 80 minutes
Difficulty: medium

Chef's advice
This really good recipe can be a “piatto unico” (main course) for the intake of carbohydrates, proteins and lipids.
I suggest to serve this dish with Chianti dei Colli Aretini, Dolcetto d’Alba, Anagni Rosso.
Tuscan cannelloni - Ricetta