They arrived quite late in the evening, so I had prepared dinner so we wouldn’t eat around midnight. I made the chicken cannelloni I like so much, but I realise I have changed so much in the recipe that it needs to be written down again, because this is the best version. Just make sure you have enough sauce to cover everything in your gratin dish and then some. The pasta tubes soak up a lot of the liquid, and you don’t want this dry.
I also season the ricottamixture quite well, it should almost be too much persillade, so that you can taste it when it is cooked.
Try this guys, and you can prepare everything but pouring on the sauce in advance, which is great because stuffing the tubes is time consuming. You can roll your own cannelloni with fresh lasagna sheets, but the result won’t be as good, believe me – I’ve tried.
Chicken cannelloni with bacon and mushrooms, serves 4 (large portions)
425 g chicken fillets, diced
8 slices bacon, in pieces
150 g button mushrooms, in quarters
2-3 tbsp persillade
1 packet (250 g) cannelloni tubes (De Cecco)
300 ml creme fraiche
300 ml cream
a handful grated cheese
Fry bacon, chicken and mushrooms in different pans or after each other. Leave to cool. Mix ricotta with persillade, salt and pepper. Add the bacon, chicken and mushrooms. Fill the pasta tubes with the filling (I find it easiest to use a teaspoon, but it is time consuming). Place the tubes in a greased gratin dish approx 20 x 30 cm. Mix cream and creme fraiche and pour into the dish. Sprinkle with grated cheese. Bake in 180-200C fir 25-30 mins. Serve with a nice salad.