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Cannelloni Signora Cristine
3/4 lb Fresh spinach
2 tb Olive oil
1 c Finely chopped onion
1 ts Finely chopped garlic
2 tb Butter
1 lb Pork; ground twice
2 Chicken livers
5 tb Freshly grated Parmesan cheese
1/2 ts Oregano
Salt and freshly ground pepper
Green pasta dough (see index)
Bechamel sauce or tomato sauce (see index)
Preheat oven to 400 F.
Cook the spinach in boiling water; drain well, then squeeze out all excess moisture. Chop finely and set aside.
Heat the olive oil in a stainless steel skillet. Add the onion and garlic; cook over moderate heat, stirring frequently, until soft. Do not brown.
Stir in the spinach. Cook until all moisture has evaporated. Transfer to a large mixing bowl.
In the same skillet, melt 1 Tbs. of the butter. Add the pork and brown.
Add the onion and spinach mixture; set aside
Melt the remaining butter; add the chicken livers and cook until lighltly browned but still pink inside.
Chop the livers coarsely and add to the spinach mixture. Add the parmesan cheese and oregano; mix well. Season with salt and pepper to taste.
Spoon the filling lengthwise down the centers of the pasta rectangles. Roll the pasta around the filling to form cylinders. Place in a buttered baking dish. Cover with Bechamel or tomato sauce (see index) & bake in preheated oven for 20 minutes.
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