Cannelloni

Ingredients:
2 packs molo wrapper

Filling:
1/4 cup oil
1 small onion, chopped
1/4 kg ground beef
1/4 kg ground pork
200 g chicken liver, chopped
2 tbsp chopped parsley
1 1/2 tbsp all-purpose cream
1/3 cup quickmelt cheese, grated
1/8 tsp nutmeg
1 tsp oregano
1 1/2 tsp salt
1/2 tsp pepper
1 egg
1/4 cup breadcrumbs

Tomato Sauce:
2 tbsp butter
1/2 cup chopped onions
1 tsp dried basil
2 cups tomato sauce
salt and pepper to taste

Bechamel Sauce:
1/3 cup butter
1/3 cup all-purpose flour
1 cup milk
1 cup all-purpose cream
1 cup chicken broth
1/2 tsp ground white pepper
1/3 cup quickmelt cheese, grated


Directions:
1. To make the filling, saute onion in oil until translucent. Add in meats and chopped liver and cook until brown. Remove excess liquid and transfer in a bowl. Add in parsley, cream, cheese, seasoning, egg and breadcrumbs and mix until well blended. Set aside.

Tomato Sauce:
1. Saute onion in butter. Add in remaining ingredients and simmer until thick.

Bechamel Sauce:
1. In a saucepan, melt butter, add in flour, off the fire and mix until free of lumps. Pour in milk, cream and broth, whisk until smooth.
2. Bring back to fire and let boil over low heat. Season with salt and pepper.

Assembling and baking the cannelloni:
1. Pre-heat oven to 350F. Get 3 to 4 pcs of wanton wrapper. Place 1 tbsp of fillign on one end of the layered wrapper and roll-up like lumpia. Repeat this until all of the filling has been used.
2. Butter the sides of a 10" x 14" baking dish and cover bottom with a thin layer of the tomato sauce. Top with grated cheese. Repeat procedure, ending up with diagonal strips of tomato sauce and generous topping of grated cheese. Bake for 25 minutes until sauce is bubbly and cheese is melted and brownish in color.


Source: Magnolia