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CANNELLONI WITH CHICKEN LIVER & PORCINI MUSHROOM RAGÙ AND CREAMY BECHAMEL

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CANNELLONI WITH CHICKEN LIVER & PORCINI MUSHROOM RAGÙ AND CREAMY BECHAMEL

CANNELLONI WITH CHICKEN LIVER & PORCINI MUSHROOM RAGÙ AND CREAMY BECHAMEL

This twist on classic meat sauce brings a rich, earthy depth by incorporating chicken livers and dried porcini mushrooms into the ragù. Combined with tender cannelloni tubes and topped with a velvety béchamel sauce, this dish delivers a sophisticated flavor experience perfect for cozy dinners.

🕒 Prep Time: 30 min + soaking time

🍳 Cook Time: 1 hr
🍽️ Yields: 2-3 servings

Ingredients

For the Cannelloni:

  • 7 cannelloni tubes
  • 25 g grated Parmesan cheese

For the Meat Ragù:

  • 500 g ground beef
  • 2 chicken livers
  • 1 large onion, finely chopped
  • 20 g dried porcini mushrooms (or 1 tsp porcini powder)
  • 1 can (400 g) whole peeled tomatoes
  • ½ bunch fresh parsley, chopped
  • 2 tbsp olive oil
  • Salt, freshly ground black pepper, nutmeg (a pinch)
  • A splash of milk (for soaking chicken livers)

For the Béchamel Sauce:

  • 50 g butter
  • 1 heaping tbsp all-purpose flour
  • 300 ml hot milk
  • Salt, pepper, and a pinch of nutmeg

Instructions

1. Prepare Ingredients

  • Soak chicken livers in milk for at least 30 minutes before cooking.
  • If using dried porcini mushrooms, soak them in hot water until softened; drain and chop finely.

2. Make the Meat Ragù

  • In a wide pan, heat olive oil over medium heat. Sauté onion until softened.
  • Add ground beef, cooking until browned and liquid evaporates.
  • Add chicken livers, breaking them up with a fork as they cook, until lightly browned.
  • Stir in chopped porcini mushrooms (or porcini powder), cooking 2 more minutes.
  • Add crushed or blended tomatoes, salt, pepper, and nutmeg.
  • Bring to a boil, cover, and simmer gently for 45 minutes.
  • Stir in chopped parsley and let cool slightly.

Note: This ragù yields more than enough for 7 cannelloni — enough for 12-13 tubes. Leftovers make a great sauce for spaghetti.

3. Pre-cook Cannelloni

  • Bring a large pot of salted water to a boil. Reduce to a simmer and add cannelloni in batches without crowding.
  • Cook for 5 minutes until half done.
  • Drain and place on a clean towel.

4. Prepare Béchamel Sauce

  • Melt butter in a saucepan. Stir in flour and cook briefly to form a roux.
  • Gradually whisk in hot milk until smooth and thickened.
  • Season with salt, pepper, and nutmeg.

5. Assemble and Bake

  • Preheat oven to 200°C (390°F).
  • Spread a thin layer of béchamel sauce on the bottom of a 23 x 15 cm ovenproof dish.
  • Fill each cannelloni tube with ragù using a teaspoon. Stand filled tubes upright in the dish.
  • Pour remaining béchamel sauce evenly over the cannelloni.
  • Sprinkle with grated Parmesan.
  • Bake for 30 minutes until bubbly and golden.

6. Serve

  • Serve hot as a comforting and elegant main course.

💡 Tips

  • Soaking chicken livers in milk helps mellow their flavor.
  • Porcini mushrooms add an earthy umami that elevates the ragù.
  • Don’t overcook cannelloni in boiling water to avoid mushiness.
  • Fresh parsley brightens the rich meat sauce beautifully.

🎉 Perfect For

  • Cozy weeknight dinners
  • Italian-inspired gourmet meals
  • Comfort food with a twist

📝 Final Thoughts

This cannelloni recipe combines the richness of chicken liver and porcini ragù with creamy béchamel for an unforgettable dining experience. The deep flavors and smooth textures make it a perfect dish to impress family and guests alike.