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Tuesday, December 31, 2013


Cannelloni are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine. This is our version at home using chicken.


1 box Cannelloni pasta (any brand)
1 bar Magnolia Quickmelt Cheese

6-8 pcs chicken breast, boiled and flaked(set aside chicken broth)
250 grams sweet ham, chopped finely
2 tbsp or more liver spread
1/2 cup butter
1 small head garlic, minced
1 medium onion, chopped
Salt and pepper

Bechamel Sauce:
1/2 cup butter
1/4 cup all-purpose flour
1 can evaporated milk
1 onion, chopped
About 2 cups chicken broth

Melt butter in pan. Add garlic and cook until light brown. Add onion and cook until transparent. Add chicken meat, ham and liver spread. Season with salt and pepper. Set aside.

Melt butter in low heat in another pan. Cook onions until transparent. Add flour and mix well until free from lumps. Slowly add broth and milk. Cook until thick. Season with salt and pepper.

Add some béchamel sauce to the filling mixture. Mix well.

To assemble:

Grease baking dish with butter then pour Bechamel sauce to cover the bottom. Add filling into the cannelloni pasta one by one then line them up in the baking dish until it is filled. Pour sauce just enough to cover the pasta. Top with grated cheese. Bake at 450 F for 20- 30 minutes.

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