Italian Pasta Recipes - Chicken Liver and Hazelnut Stuffed Cannelloni (Cannelloni con Fegato di Pollo e Nocciolo) Recipe

Ingredients                     

• 45 ml/3 tbsp olive oil

• 1 onion, finely chopped

• 1 garlic clove, crushed

• 450 g/1lb/4 cups chicken livers, finely

• chopped or minced (ground)

• 5 ml/1 tsp dried oregano

• 200 g/7 oz/1 small can chopped tomatoes

• 30 ml/2 tbsp tomato puree (paste)

• 50 g/2 oz/1/2 cup hazelnuts, roughly chopped

• Salt and freshly ground black pepper

• 8 no-need-to-precook cannelloni tubes

• 1 1/2 quantities Basic White Sauce

• 60 ml/4 tbsp grated Parmesan cheese

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Method:

1. Heat the oil in a saucepan. Add the onion and garlic and fry (sauté), stirring, for 2 minutes.

2. Add the chicken livers, oregano, tomatoes, tomato puree, nuts and a little salt and pepper. Cook gently for 5 minutes, stirring occasionally.

3. Spoon into a piping bag fitted with a large plain tube (tip). Use to fill the cannelloni tubes (or use a teaspoon).

4. Arrange in a single layer in a greased ovenproof dish. Pour over the white sauce and sprinkle with the Parmesan.

5. Bake in a preheated oven at 190°C/375°F/gas mark 5 for about 35 minutes or until the cannelloni is tender and the top is golden brown.