45 min Easy
INGREDIENTS :
400 g cannelloni to stuff
250 g ground beef
150 g raw ham
150 g minced pork loin
100 g chicken livers
100 g grated Emmental cheese
15 cl of dry white wine
25 cl of beef broth
80 g grated parmesan
60g butter
2 onions
2 carrots
1 yard of celery stalks
Tomato concentrate
oil
salt pepper
PREPARATION :
1.
Turn on the oven and preheat to th. 7 (210°C).
2.
Next, prepare the meat stuffing.
3.
Peel the onions, carrots and celery sticks. Chop them. Cut the raw ham into small cubes.
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4.
In a sauté pan, heat 25 g of butter with 2 tbsp. oil soup. Cook the vegetables and the ham for 4 to 5 minutes. Add the minced pork loin and cook for 5 more minutes.
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5.
Add the ground beef and cook for another 3 minutes over high heat, stirring.
6.
Wet with white wine and let boil until the wine has completely evaporated. Then add 2 tbsp. tablespoons of tomato puree and mix.
7.
Salt, pepper, add the broth and cover. Let simmer over medium heat for 1 hour.
8.
Meanwhile, cook the cannelloni in plenty of boiling salted water, then drain on a cloth.
9.
In 15 g of butter, stiffen the chicken livers, add salt and pepper. Chop them and add them to the stuffing.
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10.
Adjust the seasoning and fill the cannelloni with this stuffing. Arrange them in a greased baking dish.
11.
Cover the whole thing with Emmental cheese and grated Parmesan, then broil in the oven for 15 minutes.
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12.
Serve immediately.