José Pizarro's Chicken Cannelloni Recipe

Name: José Pizarro's Chicken Cannelloni Recipe
Ingredients: olive oil for frying; 200g (7oz) chicken breast, cut into pieces; 150g (5½oz) minced (ground) beef; 150g (5½oz) smoked lardons; 100g (3½oz) white butifarra sausage, finely chopped; 100g (3½oz) foie gras or chicken livers, cut into cubes; 2 small onions, finely chopped; 1 bay leaf; 350ml (12fl oz) double (heavy) cream; 50ml (1¾fl oz) dry sherry; 10-12 fresh cannelloni or thin lasagne sheets; 60g (2 oz) grated Serrat (a mature cow’s milk cheese from the Catalan Pyrenees) or any mature, hard manchego cheese; sea salt; freshly ground black pepper; 1.7 litres (3 pints) fresh chicken stock; 80g (2¾oz) unsalted butter; 80g (2¾oz/⅔ cup) plain (all-purpose) flour; 250ml (8fl oz) single (light) cream; pinch of nutmeg

thehappyfoodie.co.uk

Discover a classic Catalan dish with this José Pizarro recipe for cannelloni: baked pasta sheets filled with meat and topped with béchamel.

View full recipe on thehappyfoodie.co.uk

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Ingredients

olive oil for frying
200g (7oz) chicken breast, cut into pieces
150g (5½oz) minced (ground) beef
150g (5½oz) smoked lardons
100g (3½oz) white butifarra sausage, finely chopped
100g (3½oz) foie gras or chicken livers, cut into cubes
2 small onions, finely chopped
1 bay leaf
350ml (12fl oz) double (heavy) cream
50ml (1¾fl oz) dry sherry
10-12 fresh cannelloni or thin lasagne sheets
60g (2 oz) grated Serrat (a mature cow’s milk cheese from the Catalan Pyrenees) or any mature, hard manchego cheese
sea salt
freshly ground black pepper
1.7 litres (3 pints) fresh chicken stock
80g (2¾oz) unsalted butter
80g (2¾oz/⅔ cup) plain (all-purpose) flour
250ml (8fl oz) single (light) cream
pinch of nutmeg