No holiday is complete without hot snacks! Instead of the classic potatoes, I propose to cook an Italian dish: hot, hearty and very, very tasty cannelloni with chicken.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In Italy, this dish is called cannelloni. In our understanding, these are huge pasta in the form of hollow tubes with a very large diameter, which are filled with all kinds of fillings. Cannelloni are stuffed with various products and baked under various sauces. In this review, I will tell you how to cook cannelloni stuffed with chicken with béchamel sauce. This dish turns out to be very tasty and satisfying.
Once you are familiar with this recipe, you can experiment further. For example, diversify the filling with vegetables, bell peppers, mushrooms, etc. Replace tomato dressing with tomatoes, ketchup, tomato paste. Any combination of products will make an unusually tasty Italian dish. You should definitely try it! Delicate pasta goes well with aromatic chicken filling and rich creamy sauce.
And if your cannelloni are thin, then you don't need to boil them first. They bake wonderfully and turn out soft. Also, if you can't find them, you can easily replace them with lasagna sheets. To do this, boil them, put the filling on one edge and roll them up. For lazy housewives, thin Armenian lavash is also suitable for this purpose.
- Caloric content per 100 g - 230 kcal.
- Servings - 2
- Cooking time - 1.5 hours
Ingredients:
- Canneloni - 5 pcs.
- Chicken breasts - 2 pcs.
- Onions - 1 pc.
- Tomato dressing - 100 g
- Garlic - 2 cloves
- Butter - 50 g
- Milk - 250 ml
- Flour - 1 tablespoon
- Refined vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Any spices and spices (ground nutmeg, Italian herbs, ginger powder, coriander, etc.) - to taste
Cooking chicken cannelloni with béchamel sauce:
1. Wash the chicken fillet under running water, remove the skin and cut the ridge, if any. Peel and rinse the onion and garlic. Place a meat grinder with a medium wire rack and twist the food.
2. Place the pan on the stove, add vegetable oil and chop well. Add minced meat with onions, set high temperature and fry food until golden brown.
3. When the meat is lightly browned, add the tomato dressing, salt, ground pepper and any herbs and spices to taste.
4. Stir, bring to a boil, reduce heat to low and simmer the filling, covered, for about 5 minutes.
5. Meanwhile, boil the cannelloni in lightly salted water. Boil them for literally 3-5 minutes, because until they are cooked in the oven.
6. Cook the béchamel in another skillet. To do this, put butter in it and melt it. Then add flour.
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7. Stir. You will get a homogeneous liquid gruel.
8. Pour in milk, add your favorite spices and herbs, salt. Boil the bechamel over medium heat, stirring constantly so that there are no lumps. When the sauce acquires a viscous and viscous consistency, it means that it is ready.
9. Next, shape the dish. Choose a convenient cannelloni-sized baking dish. Stuff the lightly cooked pasta with the filling and place in the chosen shape.
10. Drizzle liberally with béchamel sauce.
11. Heat the oven to 180 degrees and send the dish to bake for half an hour. When a ruddy crust forms on the surface, it means that the food is ready. Remove from the brazier and serve hot.
See also the video recipe on how to cook minced cannelloni with Bechamel sauce.
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