CHICKEN CANNELLONI WITH BESCIAMELLA SAUCE

By Sube

Ingredients

• FOR THE CRESPELLE:
• 1 cup all purpose flour
• 2 eggs
• 1/2 tsp salt
• 1 cup whole milk
• olive oil
• FOR THE CANNELLONI:
• 3 tbsps extra virgin olive oil
• 1 large yellow onion (small dice)
• 2 carrots (sliced into thin rounds)
• Salt and Pepper to taste
• 1/2 tsp freshly grated nutmeg
• 3 garlic cloves (chopped)
• 2 cups leftover Broccoli Florets (chopped
• 1-1/2 pounds leftover Roasted Chicken (shredded)
• 1 cup Besciamella Sauce
• 1/2 cup Parmigianno-Reggiano (freshly grated)
• FOR THE BESCIAMELLA SAUCE:
• 5 tablespoons unsalted butter
• 1/4 cup flour
• 3 cups whole milk
• 2 tsps kosher salt
• Nutmeg

Preparation

Step 1

FOR THE CRESPELLE:

Place the flour in a large bowl. Whisk in the 2 eggs abd salt. Then slowly whisk in the milk. Set the batter aside to rest for 20 to 25 minutes at room temperature.

Heat a small nonstick saute pan over medium. Brush with olive oil and pour 1-1/2 to 2 tablespoons of batter into the pan, swqirling to coat the bottom evenly. Cook until pale goldeb on the bottom, 30 to 40 seconds. Flip over and cook for another 20 seconds and remove to a plate. Repeat until all the batter is uysed, about 18 crespelle.

FOR THE CANNELLONI:

Preheat the oven to broil, in a large saute pan heat olive oil until smoking. Add the onion and carrots anbd seasonb with saltm pepper and nutmeg and saute for 3 to4 minutes or until slightly tender. Add the garlic and cook just until fragrant. Add the leftover borccoli abd cookj for 1 minute longer. Remove from heat and toss together with the shredded chicken and 1 cup of the besciamela sauce. Add half of the Parmigiano-Reggiano cheese.

FOR THE BESCIAMELLA SAUCE:

Heat butter in medium sauce pab until melted.

Addd flour anbd stir until smooth. Cook over medium heat until light golden brown,m about 6-7 minutes.

Heat the milk in a separate pan until it's just about to boil. Add milk to the butter mixture, 1 cup at a time, whisking continously until very smooth. Bring to a boil and cook for 30 secoonds.

Remove from heat and season with salt and nutmeg.