Cannelloni Stuffed with Chicken and Mushrooms in Béchamel Sauce
Main Dishes • Russian
Description
Cannelloni stuffed with chicken and mushrooms in béchamel sauce
Ingredients
- Conchiglie Pasta 8 pieces
- Chicken fillet 1 piece
- Pickled Chanterelles 5 oz
- Onion 1 head
- Milk 25 fl oz
- Wheat Flour 3 tablespoons
- Butter 5 oz
- Salt to taste
- Mixed Ground Peppers to taste
- Ground Nutmeg to taste
- Grated Pecorino Pepato Cheese 5 oz
- Italian herb blend 2 tablespoons
Step-by-Step Guide
Step 1
For the sauce, melt the butter in a saucepan, add the flour, and stir constantly to heat the mixture. Warm the milk in the microwave and gradually pour it into the flour while stirring constantly until smooth. The amount of ingredients depends on the desired thickness of the sauce (keep in mind that the sauce thickens as it cools). Bring the sauce to a boil, stirring constantly, and cook over medium heat for 5–7 minutes. Add salt, pepper, and nutmeg. Place a small piece of butter on top, cover with a lid, and set aside.
Step 2
For the filling, finely chop the onion and mushrooms randomly and sauté them in olive oil for a couple of minutes. Cut the chicken into small cubes and add it to the onions and mushrooms. Sauté until cooked through (about 5–7 minutes). Add the Provençal herbs. (I used frozen, but you can use dried, though you'll need half the amount).
Step 3
In a baking dish or large skillet, spread a layer of sauce (half of what you prepared). There is no need to boil the cannelloni (unless specified on the package), fill them with our filling, and place them on the sauce. Spread the remaining half of the sauce on top and generously sprinkle with cheese. Place in a preheated oven at 180–390°F for 45–50 minutes.
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