Crosetti At Donna Lola

Preparation:

Preparation: Crosetti are traditional Sicilian cannelloni made with semolina. Arrange the semolina on the work surface, add the yolk, 40 g of melted butter, a pinch of salt and as much warm water as needed to obtain a firm and homogeneous mixture. Make a ball of dough and leave it to rest for 15 minutes, covered with a damp cloth. Clean the livers, chop them roughly and sauté them in a pan with 50 g of browned butter; then remove them from the heat and mix them with half the grated Parmesan and a pinch of nutmeg. Now prepare a béchamel sauce. Melt 30 g of butter in a saucepan and dilute the flour, mixing with a wooden spoon to avoid lumps; dilute with the hot stock and cook for 10 minutes, stirring constantly. Roll out the dough on a floured surface and cut it into squares of 10 cm on each side: boil them in salted boiling water, dipping a few at a time; then drain them, pass them quickly in cold water and place them to dry on a clean cloth. At this point, form the crosetti by placing a layer of chicken liver mixture on each square and rolling the dough up on itself. As they are ready, arrange them in a baking tray greased with butter: sprinkle them with the prepared bechamel, sprinkle them with the remaining Parmesan cheese and bake them at 200 degrees for about 20 minutes.