Cannaloni (Pasta)

Ingredients

• ½ lb for cannaloni flour
• 1 for cannaloni; plus a little water egg
• 4 oz for filling chicken, finely chopped and boiled
• 4 oz for filling ham, finely chopped
• 1 tbsp for filling butter
• 1 for filling onion, finely chopped
• ½ lb for sauce butter
• 1½ tbsp for sauce flour
• 4 cup for sauce milk
• ½ lb for sauce cheese, grated
• for sauce a pinch of mustard, salt, pepper
• 2 oz for sauce cream

Method

1. Cannaloni: Mix the flour, egg and a little water and mix to a stiff dough. Knead well. Roll out very thin and cut into strips about 4x2 inches. Cook the dough strips in boiling salt water for 3 minutes. Remove from the water and drain.
2. Filling: Mince the chicken with the ham. Melt 1 tablespoon butter, fry the onion and add it to the mince and mix well. Put 2 teaspoons of the mixture on the cannaloni strips and roll like a pancake.
3. Sauce: Melt the butter, add the flour and cook. Add the milk slowly and stir till thick. Add the grated cheese (leave a little for sprinkling), mustard, salt and pepper. Mix. Remove from the fire. Add the cream and blend well. Replace on the fire and stir.
4. Spread some of the warm sauce in a shallow dish, lay the cannaloni on the sauce and pour the rest of the sauce over them. Sprinkle with the remaining cheese and bake in a slow oven (350 degrees approx). Do not allow the sauce to boil.

Notes

Serves 6.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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