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Poularde cannelloni

Poularde cannelloni with spinach, pine nuts, raisins, and Garrotxa cheese

Poularde cannelloni - photo1 | Debic

Jordi Guillem

Lo Mam

Ingredients

Canneloni

8 fresh pasta sheets (18 cm x 12 cm)

1 Poularde de Bresse

4 Figueres onions

3 cloves of garlic

100 ml extra virgin olive oil

100 ml Rancio wine

3 sprigs thyme

1 sprig rosemary

2 bay leaves

Béchamel

1 l Debic Culinaire Original

50 g Debic Traditional butter

100 g Garrotxa goat´s cheese

1 shallot

0.2 g nutmeg

3 g salt

Garnish

100 g spinach leaves

30g pine nuts

100 g mushrooms

50 g raisins

20 g assorted flowers

Debic products used

Traditional Butter 10KG

Preparation

Béchamel

For the béchamel, melt the butter, sweat the shallot until soft, add the cream and reduce until you achieve the desired texture.

Add the grated cheese, salt, and nutmeg.

Canneloni

Cut the onions julienne style and clean the garlic cloves.

Sweat the onions and garlic in oil. Quarter the Poularde and add to the pot.

Fry until a nice roasting colour appears. Deglaze with the wine and add the spices.

Cover and cook for 45 minutes on a low heat.

Remove the spices and garlic from the sauce, seperate the meat from the bones and finely slice the Poularde meat and mix with the sauce and two 2 tablespoons of béchamel.

Cook the 18 cm x 12 cm fresh pasta sheets and fill each with 90 g of poularde or chicken. Roll up as a canneloni and set aside.

Assembly

Re-heat the canneloni and cover with the béchamel sauce.

Finishing touch

Add the sauteed mushrooms.

Decorate with spinach, pine nuts, raisins, and flowers and serve.

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