A classic recipe with a sophisticated twist that's sure to please both adults and children. Once again, the chef at Alfonso Catering has focused on showcasing the high-quality ingredients used in this dish. It makes a great main course for a spring lunch. Furthermore, the almond-based béchamel sauce makes this dish suitable for those with lactose intolerance. The intense flavor comes from the foie micuit (semi-cooked duck liver) in the filling.
Ingredients (4 people):
- 8 sheets of cannelloni pasta
- 300g of chicken breast
- 100g of foie micuit
- 40gr of butter
- 50g of Marcona almond flour
- ½ liter of almond milk
- 40g of sweet almond crumble
- Sal Island
- Pepper
Preparation:
Cook the pasta sheets according to the manufacturer's instructions. Once cooked, stop the boiling process by plunging the sheets into cold water. Drain and set the sheets aside in a covered container for later.
Season the capon with salt and pepper and cook the capon breasts sous vide at 70ºC for 1 hour. If you don't have the equipment for this technique, you can achieve a similar result by steaming the meat, which cooks the breast while minimizing fat and preserving all its flavor.
Dice the foie micuit and the chicken breasts into small cubes and mix everything in a bowl. Set aside.
We make a béchamel sauce by melting butter in a saucepan over low heat and gradually adding the almond flour until it's completely blended with the butter. Once the flour has been absorbed by the butter, we add the almond milk to the mixture and stir until smooth, without removing it from the heat. We adjust the seasoning with salt and pepper to taste. The béchamel should have a sauce-like consistency, so when we see it starting to thicken, we remove it from the heat and stop stirring.
Fill the cannelloni tubes with the mixture of chicken breast and foie gras and arrange them in a baking dish. Pour the béchamel sauce over them and bake until they reach the desired color. When you take the cannelloni out of the oven, sprinkle some sweet almond brittle on top and they're ready to serve.