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1
Preheat the oven to 350 degrees F.
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2
Heat 2 crepe pans over medium heat, smear with oil, ladle in 2 ounces of batter and cook the crespelle, 2 at a time until all batter is used.
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3
In a 12-inch saute pan over a medium-high flame, heat the olive oil until hot but not smoking.
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4
Add the onion, carrot and celery, and cook until soft and golden brown, about 5 minutes.
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5
Add the chicken meat, livers, and nutmeg.
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6
Season, to taste, with salt and pepper.
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7
Lower the heat to medium and let cook until the meat is browned, about 15 minutes.
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8
Remove from the heat and set aside to cool at room temperature.
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9
When the meat mixture has cooled, add the eggs and 1/2 cup of Parmigiano.
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10
Use a wooden spoon to mix until well combined.
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11
Scoop 1 1/2 tablespoons of the meat mixture into the center of each crespella.
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12
Roll the crespella into a tube along the long side and place in a lightly oiled baking dish, in a single layer, seal side down.
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13
Repeat with the remaining cannelloni, placing them side by side in the baking dish.
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14
Ladle the tomato sauce over the cannelloni.
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15
Sprinkle the crespelle with the remaining Parmigiano and bake in the oven until the cannelloni are hot throughout and the cheese is hot and bubbling, about 30 minutes.
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16
Serve immediately on warmed plates.
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17
Place the flour in a mixing bowl, add the eggs, and whisk them in.
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18
Add the salt, then whisk in the milk, a little at a time until all the milk is incorporated.
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19
Allow the batter to stand for 20 minutes.
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20
Heat a 6-inch nonstick skillet over high heat until hot and brush with olive oil.
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21
Turn the heat down to medium and pour 1 1/2 tablespoons of butter into the pan.
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22
Cook until pale gold on the bottom, about 1 minute.
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23
Flip and cook just 5 or 10 seconds on the second side.
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24
Remove and set aside.
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25
Continue the process until all the batter has been used.
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26
1/4 cup extra-virgin olive oil
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27
1 Spanish onion, 1/4-inch dice
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28
4 garlic cloves, peeled and thinly sliced
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29
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
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30
1/2 medium carrot, finely grated
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31
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
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32
Salt
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33
In a 3-quart saucepan, heat the olive oil over medium heat.
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34
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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35
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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36
Add the tomatoes and juice and bring to a boil, stirring often.
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37
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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38
Season with salt and serve.
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39
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
