Cannelloni stuffed with chicken, prunes, and pesto
4 servings
240 minutes
Cannelloni stuffed with chicken and prunes, soaked in aromatic pesto, is an exquisite dish embodying the warmth of Italian cuisine. The history of stuffed pasta dates back to ancient traditions where each filling revealed the rich flavors of the region. In this recipe, tender chicken meat harmonizes with the sweet notes of prunes, creating a rich yet refined taste. Baked under a crispy parmesan crust, the cannelloni are infused with butter that enhances their velvety texture. Serving this dish with cashew pesto adds freshness and a light nutty note. Cannelloni are perfect for cozy family dinners or romantic evenings, filling the atmosphere with comfort and gastronomic delight.
1
We boil chicken thighs with onion and salt to taste.
- Chicken leg quarters: 2 pieces
- Onion: 2 pieces
- Salt: to taste
2
Remove the skin from the boiled chicken legs, separate the meat, and place it in a blender to chop. Put the chicken legs in a container.
- Chicken leg quarters: 2 pieces
3
We put prunes in the blender and chop them. We add the prunes to the container with minced chicken thighs and mix well.
- Pitted prunes: 150 g
4
We boil 20 pieces of cannelloni. Place them in boiling water, add a pinch of salt and 3 tablespoons of olive oil. Cook the cannelloni until semi-cooked, stirring constantly to prevent sticking, for about 5-10 minutes. Then drain the water, transfer the cannelloni to another pot or plate to cool faster, and drizzle with 3 tablespoons of olive oil.
- Cannelloni pasta: 20 pieces
- Salt: to taste
- Olive oil: 6 tablespoons
5
We grate the cheese.
- Parmesan (Parmigiano Reggiano): 50 g
6
Place the cut baking sleeve in the baking dish (lay the baking sleeve in the dish like foil or baking paper, as it will come off better from the sleeve). It's better to use a baking dish where the cannelloni can fit in one layer. If there isn't a suitable size dish, you can arrange the cannelloni in two layers.
7
Melt 4 tablespoons of butter and pour it into a baking dish.
- Butter: 4 tablespoons
8
We tightly stuff each cannelloni with a filling of chicken thighs and prunes, placing them directly into the baking dish as we stuff.
- Chicken leg quarters: 2 pieces
- Pitted prunes: 150 g
9
Sprinkle the cannelloni with grated cheese and place in an oven preheated to 180 degrees for 7 minutes.
- Parmesan (Parmigiano Reggiano): 50 g
10
Place the cannelloni on a plate and add cashew pesto sauce.
