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This is a recipe for exploitation. I make the cannelloni from chicken y apple when I have leftover chicken already cooked: from the broth, from the paella, from the roast chicken or whatever. They are a great resource to take advantage of those remains, but they are also very good. To the children They also like them a lot, but for them, I make them without raisins.
En thermorecetas, we have several recipes for cannelloni. If you enter "cannelloni" in our search engine, they appear these six recipes. Now, with the chicken ones, there are already seven. I hope you like them. At home we love them.
Chicken and apple cannelloni
The chicken and apple cannelloni are a recipe of use and a great resource for the weekly menu, which children and adults like.
Equivalences with TM21
More information - Cannelloni recipes
Hola!
I also make the pasta in the Thermomix !!
We put in the glass 1,5 liters of water, a splash of oil, 1 tablespoon of salt. 12 min / varoma / vel spoon.
Then I put the plates d the gutters one by one (xk do not stick) from 9 to 12 min (it depends on the point k you like pasta) (I 12) / 100 degrees / vel spoon, turn to the left.
And that's it! When the time is up, they are put in cold water to stop cooking.
Then the filling of the gutters, and at the end the béchamel without washing the glass even once. Well, I do it like this….
Very good contribution, Cristina. Thanks!!
Hello I read to you every day and I love your recipes and I would like to ask something, could they be prepared a day before and at lunchtime just put them in the oven? Thanks and best regards.
Hi Lidia. Yes perfectly. You leave them in the fridge prepared in the source in which you are going to gratin them and covered with plastic wrap. when you go to make them, you will only have to gratin them. A kiss!
Very rich!
Thank you.
Thanks to you, Vero! A kiss!
Do you think they would go well with zucchini bechamel?
I think it will look good, Mertixell. Make it thick so that it gives body to the cannelloni. You already tell us. A kiss!
To take less time, I usually make lasagna instead of cannelloni. What quantities and variations would they be for this recipe?
Thank you very much!
Hello Mercedes:
There are not many variations since both dishes are quite similar. What really matters is the size of the mold.
I would sauté the onion and apple for about 8 minutes. I would add the chicken in small pieces, the curry and a little bechamel and mix but without crushing so that it is a more complete filling.
In the usual mold, I would put a little bechamel on the base so that it peels off well. I would cover the entire base with lasagna plates, put half the filling and cover with béchamel, another layer of lasagna plates, filling and béchamel. I would sprinkle grated and baked cheese!
If your mold is very large and you see that with half the filling you do not cover the first layer, use it all and cover with bechamel. For the second layer you can put on the pasta plates some loaches of ham and, on them, more béchamel.
This is a "fix" that can be useful the first time you do it. So you will never fall short.
That said, depending on the mold, you may have to double the amounts of the filling or use our York ham trick.
Regards!!