Cannelloni Catalan style

Name: Cannelloni Catalan style
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 dry roll from the previous day; 600 g Chicken filet; 75 g Spring onions; 1/2 bunch Parsley; 2 Eggs (size M); 3 TABLESPOONS sherry fino; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 (190 g) Cannelloni; 1 small onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 1/2 package (250 g) tomato pulp in pieces; 30 g Butter or margarine; 30 g Flour; 1/8 l clear chicken bouillon (instant); 3/8 l Milk; 125 g mild, grated cheese; 7-10 Tbsp grated nutmeg; 2 discs (approx. 75 g) cooked ham; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 dry roll from the previous day
600 g Chicken filet
75 g Spring onions
1/2 bunch Parsley
2 Eggs (size M)
3 TABLESPOONS sherry fino
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 (190 g) Cannelloni
1 small onion
1 Garlic clove
2 TABLESPOONS Olive oil
1/2 package (250 g) tomato pulp in pieces
30 g Butter or margarine
30 g Flour
1/8 l clear chicken bouillon (instant)
3/8 l Milk
125 g mild, grated cheese
7-10 Tbsp grated nutmeg
2 discs (approx. 75 g) cooked ham
7-10 Tbsp Grease

Directions

1
Soak rolls in cold water. Dice the chicken filet, put it through the mincer or chop it finely in the universal chopper. Clean and wash spring onions and cut into fine rings.
2
Wash the parsley, dab dry and chop finely, except for a little to garnish. Squeeze the bread rolls well and put them in a bowl together with the chicken, eggs, spring onions, half the parsley and sherry.
3
Season with salt and pepper and knead everything well. Fill the cannelloni with the chicken mixture and place in a greased, ovenproof dish. Peel onion and garlic. Dice onion, chop garlic finely.
4
Heat oil in a pot, sauté onions and garlic in it and add chunky tomatoes. Add remaining parsley and season with salt and pepper. Let the sauce simmer for 1-2 minutes and set aside.
5
For the cheese sauce, heat the fat in a pot and sauté the flour in it. Add stock and milk bit by bit while stirring, bring to the boil and simmer for about 5 minutes. Stir half of the cheese into the sauce and melt in it.
6
Season to taste with salt, pepper and nutmeg. Pour the cheese sauce over the cannelloni and place the tomato sauce in patties on top. Cut the ham into fine strips and finally sprinkle over the casserole.
7
Spread the rest of the cheese on top and bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ gas: level 3) for 40-45 minutes. Serve garnished with the remaining parsley.