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CANNELLONI

Chop the drained spinach coarsely. Mince the meat coarsely.  Gently fry  the sliced onions in 1 tablespoon butter and 1 tablespoon oil without browning.  Add the spinach, cook until the water evaporates.  Add the meat and the crushed garlic, salt and pepper, grate a hint of nutmeg, cook for 10 minutes over a low heat.  Leave to cool.  Add the eggs without beating them and half of the grated Parmesan and GruyŹre.  Meanwhile, in 6 pints of salted water and 1 tablespoon oil, cook the pasta, 6 sheets at a time, until soft.  Take out with a skimmer, arrange on a cloth. Spread with your palm without tearing. Roll a stick of stuffing into each pasta sheet, arrange in a gratin dish. Cover with the hot tomato purŽe into which you have mixed the remaining grated cheese, the butter and the marjoram. Coat with the cream. Gratin slowly.
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18 to 24 pasta sheets
1/2 can spinach leaves or 2/3 lb blanched spinach
2 onions
1 clove garlic
2/3 lb roast pork or veal or ham
2 poultry livers
3 1/2 oz GruyŹre (Swiss) cheese, grated
1 1/3 oz Parmesan cheese, grated
salt, pepper, nutmeg
2 cups tomato purŽe
pinch dry marjoram
4 tbsp butter
2 eggs
2 tbsp oil
3 tbsp thick cream
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30
mn
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60
mn
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Italy
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Pasta, Rice
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Beaujolais
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