Cannelloni alla Nizzarda

Preparation:

Preparation: Boil the vegetables in slightly salted water, drain, squeeze well and finely chop. Blanch the brain in boiling water for a few minutes, pass it in cold water and let it dry well, removing the skin that covers it; cut it into cubes and brown it with a little butter, salt and pepper. mince the brains, ham and chicken meat and place everything in a bowl together with the vegetables, add the whole egg and the yolk, a pinch of marjoram, salt and pepper as needed. Mix the mixture, working it with a wooden spoon, until it is homogeneous. Meanwhile, place the squares of pasta in boiling salted water and cook them al dente; drain and arrange them well separated on a dry cloth, cover them with another cloth. Fill a pastry bag with a medium nozzle with the mixture and pour a quantity of it over the squares of pastry, forming sticks about one inch thick. Wrap the dough around the filling and form the cannelloni to line up in a buttered baking dish. Mix the tomato sauce with the Spanish sauce, dilute with the hot broth and pour over the cannelloni. Cover the baking dish with a sheet of aluminum paper in which you will make some holes. put in the oven at 180 degrees for about 30 minutes or until the sauce has thickened.