Cannelloni
Cannelloni au poulet et champignons
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400g of chicken fillet
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3dl chicken stock
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2dl cream
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400g sliced button mushrooms
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2 onions
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2 garlic cloves
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Panzani Lasagne
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1. Cook the meat in the broth. Put the meat aside in the fridge, and add the cream and chopped tarragon to the broth. Allow to reduce until you have a slightly thickened sauce.
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2. Meanwhile, clean the mushrooms and slice them.
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3. Peel and chop onions and garlic and fry in 3 tablespoons of oil.
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4. Add mushrooms and cook until the juice evaporates
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5. Soften the lasagne sheets for 3 minutes in boiling water and oil a baking dish with the rest of the oil.
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6. Cut the meat into strips and mix it in with the mushrooms and a few tablespoons of sauce.
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7. Spread it over the softened sheets and roll them up. Arrange them in the dish and coat with sauce.
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8. Sprinkle with cheese and bake for 10 minutes at 180°C.
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9. Seed the tomato, cut the flesh into strips, and fill the cannelloni just before serving.
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