1 lb boneless pork shoulder or loin, cut into 1/2 in cubes
1/4 tea ground nutmeg
1/2 cup parsley
3 boned, skinned chicken thights (about 3/4 lb)
1/8 lb prosciutoo
2 eggs
1/2 cup grated parmesan cheese
1 cup ricotta cheese
salt to taste
Instructions
In a frying pan cook 1 large onion, chopped, in 2 tbls butter or olive oil until soft. Add to pan 1 lb pork, cut into 1 in cubes. Cover and cook over medium to medium-low heat, stirring often, for 15 minutes (juices simmer as they accumulate). Add 1/4 tea nutmeg, 1/2 cup parsley, and chicken thighs, cut into 1/2 in cubes.
Cover and continue to simmer another 15 minutes. (If mixture begins to brown, add water, 1 tbl at a time, to keep slightly moist.) Let cool.
Force meat mixture (including any juices) and 1/8 lb prosciuto through medium blade of a food chopper. Mix well with 2 whole eggs, 1/2 cup grated parmesan cheese, 1 cup ricotta cheese, and salt to taste. Cover; chill until ready to use.
Originally Submitted
12/20/2011
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