Summary

Ingredients

• 1 onion (s) for the tomato sauce:
• 1 clove garlic
• 1 bunch rosemary
• 3 sage leaves
• 2 tablespoons oil
• 750 g tomato (s) pulp
• 1 g salt, to taste
• 1 g pepper, to taste
• 1 g suar, to taste
• 20 g butter or mararine for the bechamel sauce:
• 25 g flour
• 250 g milk
• 250 g cream
• 1 g salt, to taste
• 40 g parmesan cheese
• 300 g mushrooms for the fillin:
• 1 onion (s)
• 400 g chicken breast fillet (s)
• 30 g butter or mararine for the fillin
• 125 g mozzarella
• 1 g salt, to taste
• 1 g pepper, to taste
• 1 g thyme, to taste
• 1 bunch parsley
• 20 cannelloni

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Instructions

1. For the tomato sauce: peel and chop the onion and garlic. Wash the herbs, pat dry and also chop finely. Mix everything and sauté in hot oil. Then add the tomatoes and season with the spices. Let simmer for about 15 minutes.
2. Cook the bechamel sauce as usual and then remove from the stove and stir in the cheese.
3. For the filling: wash, clean and finely chop the mushrooms. Peel and dice the onion. Wash the chicken breast fillet and cut into small cubes.
4. Sear the chicken breast fillet in the hot fat for about 3 minutes, then add the onion cubes and mushrooms and fry for another 3 minutes and season to taste.
5. Wash the parsley, pat dry and chop finely. Dice the mozzarella. Add both to the filling ingredients and season to taste. Now pour the filling into the cannelloni.
6. Put the tomato sauce in an ovenproof dish and distribute it.
7. Then place the filled cannelloni on top and pour the bechamel sauce over it. Bake in a preheated oven at approx. 200 ° for 30-40 minutes. Either before or after baking, depending on your taste, sprinkle the basil on top.