Рецепт Creamy Cannelloni With Chicken And Almonds
Ингредиенты
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Инструкции
- Sauce: Heat butter in a saucepan. Sauteeonion till tender. Stir in flour and cook for 1 minute. Add in stock, cream, salt and pepper. Cook till boiling and thickened, 8-10 min. Remove from heat and stir in the Swiss cheese.
- Cover with waxed paper and set aside.
- Filling: Combine chicken, spinach, Ricotta, almonds, Parmesan, egg and nutmeg.
- Blend all ingredients together.
- Assembly: Place filling in the pre-cooked shells. Pour a thin layer of sauce over the bottom of a baking dish. Arrange the stuffed cannelloni in a single layer over the sauce. Sprinkle with the minced tomatoes, and pour the sauce over the cannelloni. Sprinkle with Parmesan cheese. Cover with aluminium foil.
- Bake at 350F for 60-70 min or possibly till pasta is soft and the top bubbles.
- Note: The kind of pasta used in this dish is dry, but is usually called
- "oven ready". I believe it is coated in egg whites to enable it to cook right in the oven when well-covered in sauce. If you make the dish ahead and chill, the cooking time will be cut down because the pasta will soften in the refrigeration.