Cannelloni with chicken liver and ham under giblets sauce
6 servings
40 minutes
Cannelloni with chicken liver and ham in offal sauce is a true reflection of Italian culinary tradition, where delicate flavors and rich aromas combine. This dish embodies comforting home cooking as well as culinary mastery using poultry offals to create a rich and deep taste. The filling of chicken liver, ham, and cheese gives the cannelloni tenderness and richness, while the offal sauce with white wine and nutmeg adds spicy notes. Baked under an aromatic cheese crust, these cannelloni become a true gastronomic delight. They are enjoyed as a hearty main dish complemented by fresh herbs or a glass of light white wine to highlight all flavor nuances. This recipe combines the coziness of a family dinner with the sophistication of classic Italian cuisine.
1
Cut the ham into cubes. Mince the chicken liver and fry it with garlic in butter. Mix the ham, liver, 100 g of grated cheese, and chopped parsley. Season with salt and pepper.
- Ham: 150 g
- Chicken liver: 200 g
- Garlic: 1 clove
- Butter: 30 g
- Hard cheese: 200 g
- Parsley: 10 g
- Salt: to taste
- Ground black pepper: to taste
2
To prepare the sauce, chop the onion and sauté it. Add the prepared and chopped chicken giblets, sauté, pour in wine, and simmer until completely evaporated. Then add the meat broth, season with salt and pepper, and add a pinch of grated nutmeg.
- Onion: 0.5 head
- Chicken giblets: 400 g
- White wine: 100 ml
- Chicken broth: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Ground nutmeg: pinch
3
Fill the cannelloni with minced meat and place in a baking dish filled with half the sauce. Pour sauce over and sprinkle with grated cheese. Bake in the oven at 180 degrees for 20-30 minutes.
- Cannelloni pasta: 200 g
- Hard cheese: 200 g
