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Grail chicken cannelloni
Today, in the Family Kitchen with Javier Romero, I have prepared some delicious faceted chicken cannelloni. Very tasty and easy to prepare first course with pasta, which will become a regular in your daily cookbook. If you’ve never made cannelloni, don’t worry. Following step by step in this recipe, you will get some scandalous cannelloni. Anyone, even if they do not have much experience in the kitchen, can make them comfortable at home.
I think I have already commented in a cannelloni recipe that the origin of cannelloni (or rather its refinement) is attributed to the famous Italian composer Gioacchino Rossini, who, among many other things, composed the well-known opera The Barber of Seville. It turns out that he was also an excellent chef and did what is known today as cannelloni alla Rossini. A dish that contained meat or chicken with goose liver, mushrooms, sweet wine and bathed in béchamel and parmesan. At least I find it unusually curious that a famous composer like him, in addition to creating wonderful musical works, will dedicate part of his time to creating and refining a dish that is now consumed in much of the world with many variations.
And to show that there are a large number of versions of cannelloni, even some without pasta, I will leave you here some of the ones I posted in Family Kitchen as an alternative to the chicken cannelloni with gratin that I present today. To see them, you just have to click on the title in blue.
– Zucchini and parmesan cannelloni
– York ham and Russian salad cannelloni
– Eggplant cannelloni stuffed with meat
Ingredients for 6 people
We start the preparation of the faceted chicken cannelloni by finely chopping the garlic and onion. Then we will put them to fry in a pan with oil covering the bottom and a little salt. When the onion starts to become translucent, we will add the meat and process it so that it is as grated as possible.
When we finish the meat, we will add the sweet red pepper and the fried tomato and stir until they mix well with the meat.
As for judging how much flour to put, it will depend on the liquid that the meat has released. The more liquid, the more flour, although you need to add little by little and see what it looks like. After mixing the flour, we will pour milk. It doesn’t matter that you spend, because the milk will eventually decrease over time.
In which the mixture of flour and milk looks like béchamel and the whole dough moves like a block, we will pour the filling into a spring to cool.
We will now prepare the pasta in a saucepan with very boiling salted water for the time recommended by the manufacturer. Once we have prepared it, we will drain it, cool it with cold water carefully and place the plates on a towel so that it absorbs the excess water.
Then we will put some stuffing of meat in the nearest end of the plates with cannelloni and roll them up.
While we roll them, we will put them in a deep glass or ceramic plate, in which we will put a little fried tomato on the bottom. We need to place the chicken cannelloni with the fold down so that they do not develop.
It’s time to make béchamel for gratin, whose recipe I posted in Family Kitchen and you can see CLICK HERE.
After we finish the béchamel for gratin, we will put a few slices of cheese on the cannelloni and cover with béchamel.
Then we will put a lot of grated cheese on the grill next to bechamel sauce and we will include the grill in the oven.
When it is hot, we will put the pan and bake the chicken cannelloni until the cheese melts and becomes golden.
And that’s it, friends, we’re done with our faceted chicken cannelloni. A recipe that I hope you will prepare very soon at home and upload the final photo on Instagram, in which you will mention my account 55000 Recipes. I say goodbye now, tomorrow more and better here in the Family Kitchen.
I will see you on another recipe.
David from 55000 Recipes