This delicious Italian dish has become a favorite way to impress special guests when you have the time. You must make your own egg-noodle wrappers (recipe on 59), a filling, and a sauce.

1/2 cup (1/2 lb.) butter

1 large onion, chopped

1 small whole clove garlic

3/t pound boned and skinned chicken pieces (dark meat preferred)

1/2 pound boneless veal 1/2 pound ricotta cheese 1/2 cup freshly grated Parmesan cheese

2 egg yolks

3 teaspoon salt 1 teaspoon nutmeg 1/2 tablespoons flour

1 cup milk 1/2 cups regular-strength chicken broth

1 cup Tomato Sauce (recipe follows)

16 pieces cooked and drained fresh egg noodles, each 41/2 by 5 inches (recipe on 59)

About 1/2 pounds teleme cheese

To make filling, melt half the butter in a saucepan and cook onion and garlic until soft, but not browned. Cut chicken and veal into 2-inch cubes, and place in a 9-inch-square pan; add onion mixture. Bake uncovered in a 350° oven for 35 minutes.

Cool slightly, add ricotta, and grind through the finest blade of a food chopper, passing some through a second time to clear out solid pieces. Blend thoroughly into the meat mixture the Parmesan cheese, egg yolks, salt, and nutmeg. Chill (overnight if necessary).

Prepare sauce by melting the rest of the butter (1/2 cup); blend in flour and cook, stirring, until golden. Gradually blend in milk and broth. Keep at a very slow boil, stirring occasionally, for about 25 minutes. Add Tomato Sauce and simmer at same rate about 15 minutes more. Refrigerate several days or freeze if you wish. Reheat when ready to assemble.

Shape cannelloni by mounding about

3 tablespoons filling evenly along a 5-inch side of each noodle; roll to enclose.

Pour hot sauce about 1/2-inch deep onto a heatproof, shallow, rimmed serving container. Set cannelloni into sauce, an inch apart. For individual servings of

2 each, use oval or rectangular dishes about 4 by 7 inches. For the full eight servings, use a pan about 16 by 20 inches or several smaller pans.

Top each cannelloni with a slice of teleme cheese slightly larger than each rolled noodle. Place in a 425° oven for 15 minutes or until heated through. Makes 8 servings.

Tomato Sauce. Peel 5 medium-sized tomatoes, cut in half, squeeze out seeds, and dice. Heat I 1/2 tablespoons butter in a saucepan; add 2 tablespoons

chopped shallots (or the white part of green onions) and cook until soft. Add tomatoes, 1/2 cup regular-strength chicken broth, 1/2 teaspoon basil, and 1/2 teaspoon salt. Simmer uncovered for 40 minutes, stirring occasionally. This sauce freezes. Makes 2 cups.


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