A perfect dish if you're entertaining.
Ingredients
- for the passata:
- 1 diced onion (medium)
- purée garlic (2 cloves)
- 4 tblsp olive oil
- 2 tblsp balsamic vinegar
- 0.5 l sieved cooked tomatoes
- for the chicken mousse:
- 1 chicken breast (small)
- 1 egg white
- 200 ml cream
- for the filling:
- 8 cooked pasta sheets (homemade or dried lasagne )
- 500 g mussels cooked (3kg raw weight)
- 300 g wild mushroom mix
- 1 bunch of scallions
- 100 g parmesan cheese
- 1 leek (sliced and sautéd)
Method
- Sauce:
- Warm the olive oil, add the garlic and onion and cook with-out colour until soft. Next add the vinegar and reduce, next the tomato. Bring to the boil and simmer for 15mins, correct seasoning.
- Chicken Filling:
- In a food blender, puree the chicken, next add the egg white and blend. Next slowly add the cream. Season with salt and pepper.
- Filling:
- Drain the cooked mussels, reserve the juice.
- Roughly chop the mushrooms and sauté in olive oil with sliced scallions allow to cool.
- Mix with the mussels and bind all with the chicken mousse, correct the seasoning.
- Place the pasta sheets on an oiled work surface.
- Spoon some mix onto the pasta and roll, repeat for all pasta sheets.
- Combine:
- Place Cannelloni in an oven proof dish.
- Pour over the tomato passata and some mussel juice.
- Sprinkle with parmesan cheese and cover with greaseproof and tin foil.
- Bake at 170 celsius for 25-30 mins in a preheated oven.
- When cooked, drain the sauce and pass through a fine sieve.
- To serve place some cooked leeks in a dish.
- Place the cannelloni on top and coat with sauce and serve.
