Chicken cannelloni with bacon

Cannelloni is great to serve at dinner parties, it is tasty and you can prepare it the day before and have time to greet your guests. Served with garlic bread and a nice salad it can be a feast!

Chicken cannelloni with bacon, 2-3 portions

350-400 g chicken fillet

4 slices of bacon

1 packet ricotta

3-4 tsp italian herb seasoning

1 tsp chilli flakes

1 tsp persillade

a knob of butter

plain flour/sauce flour

chicken or vegetable stock

400-500 ml milk

grated cheese

about 15 cannelloni tubes

Cook the chickem in a pan or in the oven with some olive oil and maybe some barbecue seasoning, salt and pepper, leave to cool a little and cut into small cubes. Fry the bacon cut into pieces, and drain off the excess fat on some kitchen towel. In a bowl, mix the ricotta with the herbs and spices, and plenty of salt and pepper. Fold in the chicken and bacon and fill the tubes with the ricotta-mixture. It takes a bit of time, but after a while you get the hang of it. I use a teaspoon. You can also use fresh lasagne sheets that you roll up, but they usually break quite easy. Drizzle some olive oil onto an oven proof dish and place the filled tubes in it. Next make a roux by melting the butter, adding enough flour for the butter to soak up and adding the milk. Whisk the whole time on low heat. It takes a while for the sauce to thicken, season with some stock, throw in some of the grated cheese and some salt and pepper. Some grated nutmeg will be nice too. When the sauce is thick, pour it over the pasta tubes and sprinkle some cheese on top. Bake in 180-200 degree oven for about 20 minutes.



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One Response to Chicken cannelloni with bacon

  1. Pingback: Pannacotta with raspberry syrup | The Food Archive

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