Cannelloni con Pollo
Ingredients
12 - 14 San Remo Instant Cannelloni Tubes
Filling
225g cooked chicken (minced or finely chopped)
200g ham (minced or finely chopped)
3 tablespoons parsley (finely chopped)
3 tablespoon breadcrumbs
1/4 cup grated cheese
1 tablespoon chopped chives
1 egg
1/2 cup water
3 - 4 tablespoons cream
Béchamel
2 tablespoons butter
2 level tablespoons flour
2 1/2 cups milk
pinch nutmeg
1/2 teaspoon salt
pinch ground black pepper
Topping
1 cup grated cheese
2 tablespoons parsley (finely chopped)
Method
1. Filling : Mix all ingredients together in a mixing bowl. Fill Cannelloni tubes with this mixture.
2. Béchamel : Melt butter in saucepan. Add flour and mix with butter until smooth, remove from heat. Gradually add warm milk, stirring constantly. Return to heat, stirring constantly until thick and smooth. Add salt, pepper and nutmeg.
3. Cannelloni : In a greased, ovenproof baking dish (Lamington tin is ideal) place a single layer of filled Cannelloni tubes side by side. Pour over béchamel sauce, completely covering the cannelloni tubes.
4. Sprinkle 1 cup grated cheese and parsley over Cannelloni. Bake in oven at 210ºC for 35 minutes (test by pricking with skewer).
This recipe is courtesy of San Remo |