Main Courses Recipes - Stuffed Cannelloni Recipe

Ingredients

• 225g/8oz wild mushrooms (wiped with damp kitchen paper)

• 50g/2oz butter

• 1 small onion (finely chopped)

• 3 boneless chicken breasts (minced)

• 50g/2oz ham (thinly sliced)

• Salt and pepper

• 1 egg (beaten)

• 1 egg yolk (beaten)

• 225ml/8fl oz béchamel

• 225g/8oz dried cannelloni

• 225ml/8floz tomato sauce

• 25g/1oz grated Parmesan cheese

Serves 4-6

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Method:

1. Slice the mushrooms thinly, and then chop finely. Melt the butter in a frying pan. Add the onion and sauté gently until wilted.

2. Add the mushrooms, minced chicken, ham, salt and pepper. Sauté gently until the chicken is lightly colored, stirring frequently, for about 5 minutes. Remove from the heat and allow to cool.

3. Preheat the oven to 200°C/400°F/Gas mark 6. Blend the egg and egg yolk and 3 tablespoons of béchamel sauce with the chicken mixture.

4. Half-cook the pasta in plenty of boiling salted water. Leave to cool on damp tea towels and pat dry.

5. Smear 2 to 3 tablespoons of tomato sauce on the base of a baking dish. Roll 1 to 2 tablespoons of filling into tubes with the cannelloni. Repeat and place all stuffed tubes side by side in the dish.

6. Spoon the remaining tomato sauce over the cannelloni and spoon the béchamel over that. Sprinkle with Parmesan.

7. Bake the cannelloni in the middle of the oven for about 15 minutes, or until bubbly and golden. Allow to settle for 10 minutes before serving.