Preparation: Roll out the dough with the cinnamon (better with a machine if you are using semolina flour) and when it is ready, cut into 10cm squares. Meanwhile, prepare the filling which is similar to that for tortelli d’erbetta. Take a little of the filling and wrap in a square of pasta previously cooked for only a few minutes and roll up to make a cannellone. Coat the pan with the béchamel sauce prepared earlier and already cooled. Arrange the cannelloni in the pan and cover with a generous layer of béchamel sauce and abundant Parmesan cheese aged from 18 to 24 months, i.e., “vecchio”. Put in the oven and bake until the béchamel sauce starts to become pink. Remove from the oven and allow to rest for a few minutes. Serve two cannelloni per guest on very hot plates, pouring a little melted butter on top and sprinkling generously with more Parmesan.
Preparation: pass the pigeons over a flame, pluck them carefully, trim off the legs and wings, eliminate the neck and head, divide in two and gut them. Wash under cold running water and pat dry. Wash and dry well the pigeon and chicken livers and store in the fridge. Heat oil and butter in a saucepan, lay the half pigeons in it and surround them with the sage leaves. Turn the heat up halfway and gently brown for about twenty minutes, turning a couple of times. When they have taken on colour, season with salt and pepper and pour the wine into the pan a little at a time until it is finished. At this point, lower the heat to a minimum, put the lid on and continue to cook for about an hour until the pigeons are very tender. All this time, make sure the liquids do not dry up too much and baste with a few tablespoons of stock when necessary. After fifty minutes, add the four livers to the pan. At the end of cooking, you should have a sauce that is not too concentrated and is full of flavour. In the meantime cook the peas in boiling salted water for about ten minutes. Leave the pigeons to cool then bone them by hand discarding also part of the skin. Cut the meat into fillets, put these back into the cooking liquid along with the livers sliced, and the peas. Cook the rice in plenty of boiling salted water for twelve minutes exactly (cooking will be finished in the oven). Drain it, pour into a bowl, add the butter in small pieces, and the Parmesan cheese. Allow to cool slightly and stir in the egg beaten, and a pinch of nutmeg. Butter a hemispherical mould and line with breadcrumbs. Using three-quarters of the rice, line the mould to form a layer about three inches thick. Press down well with the back of a moistened spoon and pour all the pigeon sauce into the hollow. Even off the surface and cover with the remaining rice to form a compact and well sealed lid. Sprinkle the surface with a tablespoon of breadcrumbs and scatter with flakes of butter. Put the mould in a bain-marie in the oven, preheated to 180° and bake the Bomb for about twenty minutes. Once removed from the oven, wait at least five minutes before removing the Bomb from the mould.