12 sheets of pasta for cannelloni
4 chicken livers
2 lamb's brains
50 g of ham
200 g of loin of pork
2 spoonfuls of flour
1 pinch of nutmeg
200 cl of milk
100 g of butter
100 g of grated cheese
1 cup of mellow wine
1/2 an onion

Cook the sheets of pasta for 20 minutes in plenty of boiling water with salt. Cool them with cold water and stretch them out on a cloth. Chop the ham and pork loin finely and fry them in a frying pan with butter. Add the finely chopped onion, the livers, the brains, the mellow wine, the breadcrumbs, salt and pepper. Once everything is cooked and seasoned, put it through a mincer until you get a very fine mixture. Spread it on a tray and allow it to rest. To make the béchamel sauce, put butter in a casserole dish on the heat, add a little flour, stirring and add milk, continuing to stir, until it becomes thick. Add salt and pepper and allow to rest. Put a spoon of filling on each sheet of pasta, roll up the sheets, cover with sauce and sprinkle with cheese for browning.