Cannelloni Filled with Chicken, Pancetta and Sage

Cannelloni Filled with Chicken, Pancetta and Sage

Cannelloni Filled with Chicken, Pancetta and Sage

Ingredients
1pkt San Remo Instant Cannelloni
500g lean chicken mince
150g finely diced, pancetta
1 bunch leeks, finely sliced
1 bunch sage, finely sliced (8 sage leaves, keep aside)
1 cup fresh bread crumbs
150g reggiano parmesan, grated
100g butter
1tbspn crushed garlic
2tbspn olive oil
¼ cup plain flour
500ml milk

Method
Heat oil and 40g of butter in a saucepan on medium heat. Add garlic, leeks, pancetta and sage and cook for 3 to 4 mins until tender.
Next place chicken to pan and cook for a further 5mins and using a wooden spoon to breakdown the mince.
Season with salt, pepper and set aside to cool.
Add parmesan, bread crumbs and egg to chicken mix. Mix well.
Melt remaining butter in a saucepan, on medium heat. Place flour to pan and cook for 2 to 3 mins, using a wooden spoon to stir.
Turn down heat and gradually mix in milk to pan. Continually stirring until smooth. Cook for 10mins or until thickened on low heat. Season with salt and pepper.
Finally add, 50g of parmesan to pan and set aside.
Take cannelloni tubes and fill with chicken mix. In a baking dish, pour half of the milk sauce over the base of the baking dish. Place cannelloni tubes, side by side.
Pour remaining milk sauce over cannelloni. Bake for in a moderate oven for 30 to 35mins. Test with a skewer to check if cooked.
To finish, heat a tablespoon of olive oil in a pan. Place 8 sage leaves into oil and cook until crisp. Remove and place onto absorbent towel. Scatter over the cannelloni and serve.

Warm Your Senses with Pasta this Winter
Warm up your senses with a rich and hearty pasta meal this winter.
Leading Adelaide chef and restaurateur Adam Swanson said large pasta shapes featured in chunky sauces, rich ragus and nourishing pasta bakes were the perfect antidote for the colder months.

'In winter, our stomachs crave warmth and volume when it comes to food," he said. 'Pasta is the ideal meal option for this time of year as it's flavoursome, filling and very comforting. 'It's also quick and easy to prepare."

Adam said penne, macaroni and rigatoni were the best shapes to use to create a winter warming dish, such as pasta bake, in the comfort of home.

'Ingredients really cling to these types of pasta shapes and help to hold the dish together," he said.
'Incorporating a range of large, chunky pasta shapes and warming ingredients, these recipes are bound to be a winner on the dining room table this winter."

Adam Swanson is one of Adelaide's leading chefs and restaurateurs. He is the owner and executive chef of Zucca at Holdfast Shores and a San Remo brand ambassador.




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