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Chicken cannelloni recipe from the top British chef

Chicken cannelloni recipe from the top British chef

by Olga Kee 3 months ago
219 Kcal
  • Protein 13g
  • Carbohydrates 28g
  • Fat 6g
Average cooking
40 min

Britain is highly rated for its history, architecture, nightlife, and artwork. But when it comes to the national British food, the country has a poor reputation. Many believe British food to be either bland or a copycat for some other countries’ dishes. But that's the one side, the other is – British food scene is international and diverse and Britain gives a great chance to try many cuisines while staying in one country. The following recipe from the famous chef, José Pizarro, is a quick and easy way to try a small Italy.

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José
#106 of 41068 restaurants in London , United Kingdom
Address: 104 Bermondsey St, London, England, United Kingdom

José Pizarro, one of the most famous chefs in Britain, shares a recipe of a tasty dish with a classic Italian flavour, which is perfect for dinner.

Chicken cannelloni

A tasty dish with a classic Italian flavor, this delicious cannelloni refers to a cylindrical style of pasta dish. The pasta is filled with chicken breast and covered with tomato sauce. As a finishing touch, the cannelloni are topped with mozzarella cheese, and under this mouth watering blanket the cannelloni will be cooked in while baking. This dish is full of flavors, savory and great for tonight’s dinner. It is quite easy to make, perfect for a quick bite, and kid-friendly. The following recipe will take no longer than 40 minutes and has easy step by step instructions.

Cooking directions

Ingredients

  • Olive oil for frying
  • 200 g (7 oz) chicken breast, cut into pieces
  • 150 g (5 oz) minced (ground) beef
  • 150 g (5 oz) smoked lardons
  • 100 g (31⁄2 oz) white butifarra sausage, finely chopped
  • 100 g (31⁄2 oz) foie gras or chicken livers, cut into cubes
  • 2 small onions, finely chopped
  • 1 bay leaf
  • sea salt and freshly ground black pepper
  • 350 ml (12 fl oz) double (thick) cream
  • 50 ml (2 fl oz) dry sherry
  • 10–12 fresh cannelloni or thin lasagne sheets
  • 60 g (2 oz) grated Serrat (a mature cow’s milk cheese from the Catalan Pyrenees) or any mature, hard manchego cheese
  • FOR BÉCHAMEL SAUCE
  • 1.7 litres (3 pints) fresh chicken stock 80 g (3 oz) unsalted butter
  • 80 g (3 oz/2⁄3 cup) plain (all-purpose) flour
  • 250 ml (8 fl oz) single (light) cream pinch of nutmeg

Step 1. Take a heavy-based pan and heat an olive oil. Add the meat (except for the foie gras) and fry it until golden brown. Put the meat into a bowl once it is browned. 

Step 2. Turn the heat down, and to the same pan add the chopped onion and cook slowly until transparent. Then add the bay leaf, seasoning and the flour. Cook for 1 or 2 minutes.

Step 3. Now add the foie gras and the fried meat to the pan. Pour in the cream and stew for about 10 minutes. Then add the sherry and stew for another 2 minutes. Remove the pan from the heat.

Step 4. Let it cool for some time and grind everything in a food processor. You should get a stuffing with a smooth texture. Fill a large piping bag with a stuffing and put aside.

Step 5. For the sauce, bring the stock to a boil and keep it warm. In a preheated heavy-based pan, put the butter until melting. Add the flour, mix well and cook for 1-2 minutes. Add the stock, little by little, stirring. When the texture is smooth, add the cream, nutmeg and seasoning. Stew until the texture becomes thick. Put aside.

Step 6. Preheat the oven to medium high.

Step 7. Put the pasta sheets on a board and using a piping bag, place a line of stuffing in the centre of each sheet. Then roll up the pasta to form cannelloni. You need a double layer of pasta so if you have too large sheets, it's better to cut them to the right size. Use a sharp knife.

Step 8. Take an ovenproof pan and put a layer of béchamel sauce in the bottom. Place the cannelloni on top, next to each other.  Cover cannelloni with the remaining sauce and top with the grated cheese.

Step 9. Bake for about 10 minutes until golden brown and bubbling. Serve immediately and enjoy!

Britain is well known for its traditional fish and chips, however, the repertoire of British food is diverse and rich as well as its history and population. Besides traditional British food, the country offers Chinese, Indian, Spanish, Italian, and all these cuisines give more colour to the already extensive collection of British dishes.

Please, check out other delicious recipes from the great British chefs on our site and share your experience in the comments below.

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