Cannelloni Filled With Chicken – Tuesdays with Marco


This is the very first cannelloni i ever made, whilst working in the Amalfi coast in an extremely well known Michelin star restaurant. The only addition was white shavings of truffle when they were in season.


  • 1 leek white part only. Sliced
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 garlic cloves, finely chopped
  • 1small whole chicken
  • 200g fresh ricotta cheese
  • 60g butter
  • 2 oz plain flour
  • 450ml Stock (chicken)
  • 375g fresh lasagna sheets
  • 2 cups thick Italian tomato sauce/ optional
  • 500grms of vegetable mirepoix with five peppercorns 2 bay leafs 1 sprig of thyme 3 cloves of garlic crushed and skin on
  • 4 liters of water

Mise en Place

Mise en Place


chicken miseenplace




Lasagna Sheets






Seasoning – Black pepper, Salt and Oil




• Add mirepoix and spices to water and whole chicken, bring the stock to boil then turn heat down and simmer for ten minutes.

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• Lift chicken out , let it cool down and shred once cooled.

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• Place fresh lasagna sheets into chicken stock and cook for two minutes, you will probably have to do it in several batches. Set aside.

• Heat the oil in a large heavy-based sauce pan over medium heat then add onion & garlic, leeks & button mushrooms, and cook it for 3 minutes or until tender, set aside and place in fridge covered until needed.

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• Once cooled down add your shredded chicken and ricotta cheese, seasoning and mix well.

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• Melt butter in a heavy-based saucepan over medium-high heat. Add flour. Cook and stir for several minutes, or until mixture is bubbly.

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• Slowly add chicken stock, continually stirring until mixture is smooth and Cook stirring for 10 minutes or until mixture comes to a boil.

• Place chicken filling along 1 long edge. Roll up. Place into base of a buttered baking dish. Repeat with the remaining lasagna sheets and filling.

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• Pour pasta sauce evenly over cannelloni. Now add some of your tomato sauce. Bake uncovered, for 30 to 35 minutes or until pasta is tender and top is golden. Allow to stand for 10 minutes before serving.

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Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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