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Caneloni

1 package pasta wrappers
4 boneless chicken breasts
2 chicken livers
3 veal steaks
1 tablespoon olive oil
1 cup flour
2 cups heavy cream
2 cups chablis wine
1 teaspoon white pepper
1 teaspon nutmeg
1/2 teaspon salt
8 ounce package cream cheese
1 cube butter
2 tablespoons garlic/basil pesto
6 ounces marinara sauce

Place olive oil in large frying pan over medium-low heat, add
chicken breasts, livers, and veal. Lightly cook 5 minutes per
side, or until light pink in color. Remove from heat and cut meat
into cubes to fit grinding or blending machine.

Place cubed meat, 1 cup wine, cream cheese, pesto, and 1 cup cream
into grinding or blending machine. Blend until smooth creamy texture
is acheived.

Place pastry wrapper on cutting board, brush with wine, spoon 2
tablespoons meat mixture on each wrapper. Fold ends of wrapper
over meat mixture, and roll to fully cover the meat in the wrapper.
Repeat to make 12 canneloni.

Place butter and flour in large sauce pan over low heat, stir until
a paste is formed. Stir in 1 cup wine and 1 cup cream. Increase
heat to medium, stir until a boil is reached. Remove from heat,
stir in pepper, salt, and nutmeg.

Spead evenly 1 cup of the white sauce over bottom of a baking dish.
Place canneloni in dish in one layer. Pour remaining white sauce
over top of the canneloni. Place in 325 degree oven for 15 minutes.

While the canelloni is baking, warm the marinara sauce. Cover
bottom of the serving dish with the warm marinara sauce. Remove
the canneloni from the oven, and place on top of the marinara covered
serving dish. Decorate by spooning rema ining marinara sauce over
the canneloni. Serve with green salad and garlic bread. Serves
4-6 adults

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