Stuffed Cannelloni
Stuffed Cannelloni
Metric/Imperial
1 small onion, finely chopped
1 tablespoon vegetable oil
175 g/6 oz chicken livers, chopped
1 X 225 g/8 oz can tomatoes, drained
225 g/8 oz mushrooms, finely chopped
8 tubes dried cannelloni
900ml/lV2 pints boiling water
Tomato Sauce (see page 307)
grated Parmesan cheese
Place the onion and oil in a large dish and cook on FULL (100%) for 2V2 minutes, until the onion is soft. Stir in the chicken livers and cook on FULL (100%) for 2Vz minutes, stirring once. Add the tomatoes and mushrooms and cook on FULL (100%) for a further W2 to 2 minutes.
Place the cannelloni tubes in a 1.5 litre/2Vfe pint oval dish and pour over the boiling water, making sure the cannelloni are totally covered. Cook on FULL (100%) for 8 to 10 minutes,
rearranging the cannelloni halfway through the cooking time. Drain and stuff each tube with the filling, using a teaspoon.
Return the cannelloni to the oval dish. Pour over the tomato sauce, making sure the cannel¬loni are covered. Sprinkle with Parmesan cheese and reheat on FULL (100%) for 1 minute. SERVES 4