is a kind of pasta similar to large spaghetti-tube.For four servings I take four halves of chicken, I cut it into small cubes.We also need olive oil - two tablespoons butter - six tablespoons heavy cream (preferably greater than 10%) - 550 grams of salt - about 1 teaspoon (preferably sea, not stone), black pepper, too, about 1teaspoon nutmeg (ground) - Part 1/4 teaspoon grated cheese on a coarse grater - 55 grams ricotta cheese - 450 grams, chicken egg, which is necessary to beat until small bubbles - 1 piece.From green I take fresh oregano, finely hack him with a knife, went to about a tablespoon in size, basil and finely hack (about two tablespoons).And, in fact, themselves cannelloni.They we need about 225 grams.
Cook-fry-steam them is not required.Once shredded mozzarella cheese about 75 grams, and a fresh sprig of basil for decoration.To prepare the marinade from the meat of white wine vinegar - 100 grams (1/3 cup) chopped garlic cloves -1 and olive oil - 275 grams.All these ingredients must
Then in a pan over medium heat, warm up the 2 tablespoons of olive oil.Make sure that the oil does not burn.Push-ups marinated chicken that oil is not necessary to bryzgalo.Zharit its pink color.By the time it's about 5-7 minutes.Remove from heat and let rest myasko.
Now take and melt the butter in a small saucepan over medium heat.In the melted butter add cream, salt, pepper and nutmeg.Mix.Now, reduce the heat to minimum, add the grated Parmesan.Now you need all this stir until then, until the cheese has melted.You can then remove the pan from the stove.
now going to play with cannelloni in a large bowl, mix the ricotta, egg and herbs.Add the fried chicken.And proceeds to stuffing cannelloni.I usually do a small teaspoon.Someone comfortable fingers.
Half cream sauce pour the refractory shape.I have it about the size of 20x30 cm. Spread in the form of stuffed cannelloni.Pour the remaining sauce.Top I sprinkle mozzarella cannelloni and the very form of covering with foil.In the oven, at 180 degrees, I bake them about 45 minutes.In preparation to get them and give a rest at room temperature about 10 minutes Served hot and garnish with a sprig of basil.
author of the publication: Eduard Belousov