|Garlic||1 Clove (5 gm), peeled|
|Onion||1 Large, coarsely chopped|
|Chicken thighs||1 1⁄4 Pound, skinned, boned, and cut in 2-inch pieces|
|Boneless veal||1⁄2 Pound, cut into 2 inch pieces|
|Ricotta cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|For white sauce|
|All purpose flour||1 1⁄2 Tablespoon|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Milk||1 Cup (16 tbs)|
|For tomato sauce|
|Butter/Margarine||1 1⁄2 Tablespoon|
|Chopped shallots/White part of green onions||2 Tablespoon|
|Canned italian style tomatoes||1 Pound (1 Can)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Dry basil||1⁄2 Teaspoon|
|Boiling salted water||2 Cup (32 tbs)|
|Teleme/Jack cheese||1 1⁄2 Pound|
To make filling, melt butter in a wide frying pan over medium heat.
Add garlic and onion and cook until onion is limp.
Add chicken and veal and stir to coat each piece with butter.
Cover pan, reduce heat to medium-low, and cook until meat is tender (about 35 minutes).
Using a food processor or the finest blade of a meat grinder, finely chop meat mixture.
Blend with ricotta, Parmesan, egg, salt, and nutmeg. (If made ahead, blend meat mixture with ricotta, Parmesan, salt, and nutmeg. Cover and refrigerate. Mix in egg just before filling.)
To make white sauce, melt butter in a 2-quart pan over medium heat.
Stir in flour and cook, stirring, until bubbly.
Remove pan from heat and stir in chicken broth and milk.
Return to heat and cook, stirring, until sauce is smooth and thickened.
To make tomato sauce, melt butter in a 2-quart pan over medium-high heat.
Add shallots and cook until soft.
Cut tomatoes in half and squeeze out seeds (strain juice); finely chop tomatoes.
Add tomatoes and juice to pan along with chicken broth, basil, and salt.
Stirring occasionally, simmer, uncovered, until sauce is thick (about 30 minutes).
Cook fresh or frozen pasta, 4 or 5 rectangles at a time, in a large kettle of boiling salted water until al dente (2 to 3 minutes).
Remove with a slotted spoon, rinse with cold water, and drain.
When all pasta is cooked, fill by placing about 1/4 cup meat filling in a row along one long edge of each rectangle: roll to enclose.
Stir tomato sauce into white sauce until well blended.
Spread half the sauce mixture in a buttered baking pan.
Place filled cannelloni, seam side down and slightly apart, in sauce.
Pour remaining sauce mixture over cannelloni.
Top each cannelloni with a slice of teleme just slightly longer and wider than the top of each noodle.
If made ahead, cover and refrigerate until next day.
Bake, uncovered, in a 400° oven until hot and bubbly and cheese melts (about 30 minutes).