In a saucepan with plenty of salt water and the spoonful of curry, boil chicken breasts with bone and skin.
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| Ingredients to make chicken and vegetable cannelloni: |
| 12 covers for cannelloni (see basic masses in bakery and pastry) 2 chicken breasts 1 carrot peada 2 white leeks 1 bolt of chard, whitish and minced 2 laurel leaves 2 branches of celery 1 onion Picada 1 tablespoon of curry 50 cc of olive oil 1 peeled tomato |
Ingredients to make chicken and vegetable cannelloni:
2. Add vegetables, carrot, leek, bay leaf and celery.
3. Put everything with cold water and cook over minimum heat so that the chicken is very tender and flavored about 2 hours.
4. Then remove chicken and vegetables.
5. Remove the skin from the chicken and all the bones, and chop the meat of the breasts taking care that no cartilage is left.
6. Chop the boiled carrot and leek.
7. In a pan with olive oil brown the onion, add the tomato, paprika, carrot, leek, chard and chicken meat, salt and pepper to taste, and add the reserved broth to put on a minimum heat and leave Reduce until the preparation is noticed and turned off the fire.
8. Once the preparation has cooled proceed to fill the cannelloni, putting a row of the filling on the 10cm edge.
9. Acomoodar the cannelloni on an oven source oven and bathe them with a Napolitan sauce to the basil (see sauces), sprinkle with abundant grated cheese and bake for about 10 minutes.
