Meat Cannelloni

Ingredients for 4 people:

• 150 g of lean beef
• 150 g of pork loin
• 150 g boneless chicken breast
• 150 g of fresh pork belly cuts or bacon
• Extra virgin olive oil
• 1 medium onion
• Salt, black pepper, nutmeg
• 50 g of brandy
• 50 g of pork pate or foie
• 300 g of milk
• 25 g of dry bread
• 20 cannelloni sheets

Preparation:

1. Cut the meats into not very large pieces.
2. Cook them separately with olive oil in the mixing jug at SL speed, 120 degrees, 5 minutes.
3. Set aside.
4. Place the peeled and quartered onion in the mixing jug. Cook at speed 4, 90 degrees 10 minutes. Incorporate the meats and continue cooking at the same speed and temperature, 5 minutes.
5. Season with salt and pepper and nutmeg.
6. Deglaze with the brandy and allow all the alcohol to evaporate, cooking at speed 1, 120 degrees, 2 minutes.
7. Add the pate, milk and bread.
8. Adjust the seasoning to taste.
9. Cook at speed 4, 90 degrees, 10 minutes.
10. Let cool and just grind the filling with the “turbo”.
11. Set aside the filling.
12. Place 1 l of salted water and a drizzle of oil in the mixing jug with the blade protector. Cook at SL speed, 120 degrees, 3 minutes.
13. Add 7 cannelloni sheets and cook in water at speed 1, 100 degrees, 10 minutes.
14. Drain the sheets with the steamer basket.
15. Take advantage of the hot water and repeat the operation 3 times.
16. Place the boiled cannelloni sheets on a clean kitchen cloth. Dry them with another cloth.
17. Lay tablespoons of filling on top of the plates and roll them up to form the cannelloni.
18. Serve the cannelloni with béchamel (see recipe page?) Or with tomato sauce au gratin.