Cannelloni filled with Chicken, Pancetta and Sage

Roger Fowler

Cook Time 45 minutes to 1 hour

Servings 2-4


San Remo Reg Cannelloni 200g
150g reggiano parmesan, grated
Salt and pepper to season
150g finely diced, pancetta
500g lean chicken mince
500ml milk
1 cup fresh breadcrumbs
¼ cup plain flour
2 tbsp olive oil
1 bunch leeks, finely sliced
1 egg
1 tbsp crushed garlic
1 bunch sage, finely sliced (8 sage leaves, keep aside)
100g butter


Heat oil and 40g of butter in a saucepan on medium heat. Add garlic, leeks, pancetta and sage and cook for 3 to 4 mins until tender. Next place chicken into pan and cook for a further 5 mins and using a wooden spoon to break down the mince. Season with salt, pepper and set aside to cool. Add 100g parmesan, bread crumbs and egg to chicken mix. Mix well.

Melt remaining butter in a saucepan, on medium heat. Place flour to pan and cook for 2 to 3 mins, using a wooden spoon to stir. Turn down heat and gradually mix in milk to pan. Continually stirring until smooth. Cook for 10mins or until thickened on low heat. Season with salt and pepper. Finally add, 50g of parmesan to pan, stir and set aside.

Take cannelloni tubes and fill with chicken mix. In a baking dish, pour half of the milk sauce over the base of the baking dish. Place cannelloni tubes, side by side. Pour remaining milk sauce over cannelloni. Bake for in a moderate oven for 30 to 35 mins. Test with a skewer to check if cooked.

To finish, heat a tablespoon of olive oil in a pan. Place 8 sage leaves into oil and cook until crisp. Remove and place onto absorbent towel. Scatter over the cannelloni and serve.


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