Cannelloni with Chicken
Nutritionper 100 gâș
Ingredients
| 300 g | flour (for the dough) | |
| 3 | eggs | |
| 1/2 head | onion (for the dough) | |
| 1/2 | carrot | |
| 1 sprig | celery | |
| 1 tbsp | 15 ml | olive oil |
| â | salt (for the dough) | |
| 1/2 | chicken | |
| 2 | roasted red peppers | |
| 1 clove | garlic | |
| 2-3 | bread slices | |
| 2 sprigs | parsley | |
| 1/2 cup | 120 ml | milk (for the filling) |
| 1/4 tsp | 1.3 ml | nutmeg |
| â | salt (for the filling) | |
| 500 ml | milk (for the sauce) | |
| 50 g | butter | |
| 1 tbsp | 15 ml | flour (for the sauce) |
| â | salt (for the sauce) |
Instructions
A sticky dough is kneaded, dusted with flour and left to rest for 30 minutes. Then it is rolled out into a thin sheet, from which rectangles are cut. They are put into salted boiling water for 2-3 minutes and drained on a clean kitchen towel. The chicken is boiled with the onion, carrot and celery, after which it is cleaned of skin and bones. The meat, onion, peppers, garlic, parsley and nutmeg are ground until a thick pùté is obtained. The bread is soaked in the milk, put into the pùté and stirred until well combined. In each rectangle some of the filling is placed, they are rolled up and arranged in a greased tray. The sauce is prepared, as the flour is fried in butter, thinned with the milk, salted and left to cook until it thickens slightly. The rolls are covered with the sauce, sprinkled generously with kashkaval and baked at 200-220 C until they turn golden.
From: receptite.com