Cannelloni like at home…

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I sometimes have the problem that I cook too much and then I don’t know what to do with the rest of it. This recipe helps me with that problem. Leftovers from a turkey, chicken roast or from a chicken and beef soup are the basics for making this cannelloni.

My dad does them every year in Christmas with the leftovers of the 1000 kg turkey that my mum cooks for Christmas Eve 😀 and that’s why they feel like home every time I cook them. It’s a very easy recipe, it just takes time putting the “rolls” together, so let’s get to it 😉

Ingredients for 6 servings (4 cannelloni each)

  • 1 roasted chicken meat
  • 200gr foie gras
  • 4 hard boiled eggs
  • 500g lasagne pasta sheets
  • 1l milk
  • 100gr unsalted butter
  • 1’5 onions, chopped
  • 3Ts flour
  • parmesan
  • salt, pepper and nutmeg

Preparation

Chop the roasted chicken meat and the hard boiled eggs in dices. Then mix the meat, foie gras and eggs in a bowl. Reserve in the fridge.

Bring a large pan of water to a boil, add salt and cook the pasta sheets one by one for 3 or 4 minutes. You want to soften them, but not to over cook them. Drain and lay them on a wet tea towel, you’ll have to be careful, they like to stick to each other 😉 Cut the pasta sheets in halves. I always buy lasagna sheets, if there are some left I can use them for something else.

To make the canellonni, take a fresh pasta sheet and spread about 1 full Ts of the chicken mixture over the middle of the pasta sheet and roll up. Transfer the rolled cannelloni to the casserole. Repeat with the other 23 sheets.

For the bechamel. In a medium saucepan, melt butter over medium heat. Add onion; cook until onion is soft. Add flour, season with salt and fresh grated nutmeg, and cook, stirring, until the mixture is pale golden with a nutty aroma. Whisking constantly, add half the milk. Add the remaining milk and whisk until smooth. Cook, whisking constantly, until the sauce comes to a boil and thickens.

Cover the cannelloni with the bechamel and sprinkle with fresh grated parmesan. Bake in a preheated 180ºC oven for 20 minutes until cheese is browned.

Hope you like it!

Have you tried any of my recipes yet? Let me know in your comments 😉

Read you soon!

H

2. Cut the pasta sheets in half, they should be at least four by six inches. Bring a large pan of water to a boil, add 3 tablespoons of salt and cook the pasta sheets for 3 to 4 minutes. You want to soften them, but not overcook them. Drain, then lay them on a wet tea towel. Sprinkle with some water, cover with another wet tea towel before adding a second layer of pasta to prevent them from sticking.

3. Put 1 ½ cups Simple Tomato Sauce in the bottom of a large casserole dish (9 x 14 x 2 inches).

4. To make your cannelloni, take a fresh pasta sheet, put it on your work surface and with a towel or paper towel pat it dry. With a spatula, spread about ¼ cup of the chicken mixture over the middle of the pasta sheet, leaving one inch at the top and bottom. Roll up in jelly-roll style. Transfer the rolled cannelloni to the casserole. Repeat with the other sheets.

– See more at: http://www.parmesan.com/recipes/chicken-cannelloni-recipe/102/#sthash.DgGhgPAB.dpuf

2. Cut the pasta sheets in half, they should be at least four by six inches. Bring a large pan of water to a boil, add 3 tablespoons of salt and cook the pasta sheets for 3 to 4 minutes. You want to soften them, but not overcook them. Drain, then lay them on a wet tea towel. Sprinkle with some water, cover with another wet tea towel before adding a second layer of pasta to prevent them from sticking.

3. Put 1 ½ cups Simple Tomato Sauce in the bottom of a large casserole dish (9 x 14 x 2 inches).

4. To make your cannelloni, take a fresh pasta sheet, put it on your work surface and with a towel or paper towel pat it dry. With a spatula, spread about ¼ cup of the chicken mixture over the middle of the pasta sheet, leaving one inch at the top and bottom. Roll up in jelly-roll style. Transfer the rolled cannelloni to the casserole. Repeat with the other sheets.

– See more at: http://www.parmesan.com/recipes/chicken-cannelloni-recipe/102/#sthash.DgGhgPAB.dpuf

2. Cut the pasta sheets in half, they should be at least four by six inches. Bring a large pan of water to a boil, add 3 tablespoons of salt and cook the pasta sheets for 3 to 4 minutes. You want to soften them, but not overcook them. Drain, then lay them on a wet tea towel. Sprinkle with some water, cover with another wet tea towel before adding a second layer of pasta to prevent them from sticking.

3. Put 1 ½ cups Simple Tomato Sauce in the bottom of a large casserole dish (9 x 14 x 2 inches).

4. To make your cannelloni, take a fresh pasta sheet, put it on your work surface and with a towel or paper towel pat it dry. With a spatula, spread about ¼ cup of the chicken mixture over the middle of the pasta sheet, leaving one inch at the top and bottom. Roll up in jelly-roll style. Transfer the rolled cannelloni to the casserole. Repeat with the other sheets.

– See more at: http://www.parmesan.com/recipes/chicken-cannelloni-recipe/102/#sthash.DgGhgPAB.dpuf

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5 thoughts on “Cannelloni like at home…

  1. Pingback: Meat Croquettes |

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