Cannelloni

Name: Cannelloni
Prep time: 50 min
Cook time: 55 min
Total time: 1 h 45 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 160 g (5¼ oz) skinless chicken breast fillet; 30 g (1 oz) fresh breadcrumbs; 1 tablespoon milk; 80 ml (2¾ fl oz) cream; 40 g (1¼ oz) plain flour; 20 g (¾ oz) unsalted butter; 1 egg white, lightly beaten; 30 g (1 oz) Parmesan, freshly grated; 60 g (2 oz) unsalted butter; 100 g (3¼ oz) pork fillet or lean pork from the shoulder; 1 onion, finely chopped; 12 dried cannelloni tubes; 30 g (1 oz) prosciutto, diced; 3 tablespoons chopped fresh parsley; 70 g (2¼ oz) Gruyère cheese, grated; 500 ml (16 fl oz) milk

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 45

Appears in

Pasta

By Le Cordon Bleu

Published 1998

About

These pasta tubes are stuffed with a succulent meat filling, coated with a creamy cheese sauce and baked in the oven until piping hot and golden brown. Perfect for lunch served with a crisp green salad.

Ingredients

30 g (1 oz) fresh breadcrumbs
1 tablespoon milk

Method

Preheat the oven to moderate 180°C (350°F/Gas 4). Soak the breadcrumbs in the milk. Heat the butter in a small pan, add the onion and cook gently until soft and translucent. In a meat mincer or food processor, mince the pork and chicken and transfer to a bowl. Add

Part of

Pasta

Elizabeth Gharagozlou

2 months ago from United States

Bought this cookbook what seems to be about 20 years ago. I made this as-is quite often way back when, and it was fantastic. In a rut cooking for teens now, I recalled how much I enjoyed it. Broke out the cookbook & made it! My 15-yr old son LOVES this, and itbis in rotation every 2 weeks!!. I use grd beef/grd pork mixture to give it a bit more heft, and can’t find cannelloni noodles anywhere, so have been using Manicotti shells (cooked 9 minutes before stuffing). Definitely a keeper!!