Meat Cannelloni

Ingredients for 4 people:

• 150 g lean veal meat
• 150 g pork loin
• 150 g boneless chicken breast
• 150 g fresh pancetta or bacon
• Extra virgin olive oil
• 1 medium onion
• Salt, black pepper, nutmeg
• 50 g brandy
• 50 g pork pâté or foie gras
• 300 g milk
• 25 g dried bread
• 20 plates of cannelloni

Preparation:

1. Cut the meats into small pieces.
2. Cook them separately with olive oil in the mixing jar at speed 1, 120 degrees, 5 minutes.
3. Set aside.
4. Place the peeled and quartered onion in the jar.
5. Select “sauce”, speed 4, 90 degrees, 10 minutes.
6. Add the meats and continue cooking with the same programme at the same speed and temperature, 5 minutes.
7. Season with salt and pepper and season with nutmeg.
8. Deglaze with the brandy and let all the alcohol evaporate, cooking at speed 1, 120 degrees, 2 minutes.
9. Stir in the pâté, milk and bread.
10. Season to taste.
11. Select “sauce”, speed 4, 90 degrees, 10 minutes.
12. Leave to cool and finish mashing the filling by pressing “pulse”.
13. Reserve the stuffing.
14. Place 1 litre of salted water and a dash of oil in the mixing jar with the blade guard. Cook on speed 1, 120 degrees, 3 minutes.
15. Add 7 cannelloni sheets and cook them in the water on speed 1, 100 degrees, 10 minutes.
16. Drain the cannelloni in the steamer basket.
17. Use the hot water and repeat the operation 3 times.
18. Place the boiled sheets on a clean tea towel. Dry them with another cloth.
19. Arrange spoonfuls of filling on top of the sheets and roll them up to form the cannelloni.
20. Serve the cannelloni with béchamel sauce or tomato sauce au gratin.