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1
Preheat oven to 375u00b0.
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2
In a frying pan, melt 4 tablespoons of butter.
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3
Add chicken breasts and fry for 5 minutes, until lightly browned on both sides.
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4
Transfer to bowl.
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5
Add chicken livers to the frypan and cook 2 minutes on each side.
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6
Transfer to bowl with chicken breasts.
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7
Mince the chicken breasts, livers and ham together.
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8
Add 1/4 cup Parmesan to the ground meat and mix well with a fork.
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9
In a medium saucepan, melt another 4 tablespoons butter.
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10
With a wooden spoon, stir the flour into the butter and cook for 2 minutes.
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11
Remove the pan from the heat and stir in the milk slowly.
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12
Return to heat and cook until sauce thickens.
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13
Remove and add cream, salt and pepper.
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14
Add 1/4 of the sauce to the meat and cheese mixture in the bowl and mix well.
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15
Set aside.
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16
Bring 2 1/2 quarts of water to a boil.
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17
Drop into the boiling water and cook for 6 to 15 minutes, depending on the thickness.
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18
With a slotted spoon, remove the pasta from the pan and place on dampened cloth to drain.
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19
Using 1 tablespoon of butter, grease a large baking dish and spread 2 tablespoons of meat and cheese mixture on each pasta square.
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20
Fold over and make a roll.
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21
Place the cannelloni in either one or two layers, placing the joined side down in the baking dish.
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22
Sprinkle with remaining cheese and cover with reserved sauce.
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23
Dot the top of the dish with small pieces of butter and place in oven.
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24
Bake for 30 minutes until lightly browned.
