Recipe - Cannelloni Signora Cristine

Three fourths pound Fresh spinach
2 tablespoon Olive oil
1 cup Finely chopped onion
1 teaspoon Finely chopped garlic
2 tablespoon Butter
1 pound Pork; ground twice
2 Chicken livers
5 tablespoon Freshly grated Parmesan
cheese
One half teaspoon Oregano
Salt and freshly ground
pepper
Green pasta dough (see
index)
Bechamel sauce or tomato
sauce (see index)

1. Preheat oven to 400 F.

2. Cook the spinach in boiling water; drain well, then squeeze out all
excess moisture. Chop finely and set aside.

3. Heat the olive oil in a stainless steel skillet. Add the onion and
garlic; cook over moderate heat, stirring frequently, until soft. Do not
brown.

4. Stir in the spinach. Cook until all moisture has evaporated. Transfer
to a large mixing bowl.

5. In the same skillet, melt 1 Tbs. of the butter. Add the pork and brown.

6. Add the onion and spinach mixture; set aside

7. Melt the remaining butter; add the chicken livers and cook until
lighltly browned but still pink inside.

8. Chop the livers coarsely and add to the spinach mixture. Add the
parmesan cheese and oregano; mix well. Season with salt and pepper to
taste.

9. Spoon the filling lengthwise down the centers of the pasta rectangles.
Roll the pasta around the filling to form cylinders. Place in a buttered
baking dish. Cover with Bechamel or tomato sauce (see index) & bake in
preheated oven for 20 minutes.

MARIOS

TURTLE CREEK VILLAGE, DALLAS

WINE; DOLCETTO, PIO CAESARE

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.