22 December 2012,00:55 by

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Serves :

Preparation Time :
1 hour 30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Melt the margarine in a pan, stir in the flour and cook for 2 minutes. Add the milk and bring to the boil, stirring constantly. Season with salt and pepper, stir in the herbs and simmer for 3 minutes.
  • Remove from the heat and stir in the egg yolk. Cover and keep to one side.
  • Heat the oil in a pan and fry the chicken, ham, onion, garlic, green pepper and celery for 6 minutes, stirring occasionally. Season well with salt and pepper. Leave to cool, and then stir in the herb sauce.
  • Place the cannelloni in a large pan of boiling salted water and cook for 5 minutes. Lift out and dip them into a bowl of ice-cold water. Dry on absorbent kitchen paper.
  • Place the filling in a forcing bag with a large plain nozzle. Pipe into the cannelloni tubes and then place them in a suitable bowl.
  • Mix the tomatoes, sugar and stock together and pour over the cannelloni. Cover with foil or greaseproof paper and tie down with string.
  • Place- in a steamer or covered saucepan half-filled with boiling water and steam for 40 minutes. Check the liquid level frequently and add more boiling water if necessary.
  • Just before serving heat the grill. Remove the foil or paper and sprinkle the surface with Parmesan.
  • Grill until the top is golden brown and serve immediately.


  • 50 grams margarine 
  • 50 grams plain unbleached white flour 
  • 300 ml skimmed milk 
  • Salt
  • Freshly ground black pepper 
  • 4 tablespoons chopped parsley 
  • Pinch of oregano 
  • Pinch of marjoram 
  • 2 egg yolk
  • 2 tablespoon Cooking oil
  • 500 grams boneless chicken, finely chopped
  • 100 grams cooked ham, finely diced
  • 2 onion, peeled and finely chopped
  • 4 cloves garlic, peeled and crushed
  • 2 green pepper, cored, deseeded and finely chopped
  • 2 celery stalk, finely chopped
  • 20 cannelloni 
  • 1 kg chopped tomatoes 
  • 2 teaspoon sugar
  • 300 ml chicken stock
  • 50 grams Parmesan cheese

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