1. Preheat oven to 200°C.
  2. Heat oil and 40g of butter in a saucepan on medium heat. Add garlic, leeks, pancetta and sage and cook for 3 to 4 minutes until tender.
  3. Next place chicken into pan and cook for a further 5 minutes and using a wooden spoon to breakdown the mince.
  4. Season with salt, pepper and set aside to cool.
  5. Add 100g Parmigiano-Reggiano, bread crumbs and egg to chicken mix. Mix well.
  6. Melt remaining butter in a saucepan, on medium heat. Place flour to pan and cook for 2 to 3 minutes, using a wooden spoon to stir. Turn down heat and gradually mix in milk to pan. Continually stirring until smooth. Cook for 10 mins or until thickened on low heat. Season with salt and pepper.
  7. Finally add 50g of Parmigiano-Reggiano to pan, stir and set aside.
  8. Take cannelloni tubes and fill with chicken mix. In a baking dish, pour half of the milk sauce over the base of the baking dish. Place cannelloni tubes, side by side.
  9. Pour remaining milk sauce over cannelloni. Bake in a 200°C oven for 30 to 35 mins. Test with a skewer to check if cooked.
  10. To finish, heat a tablespoon of olive oil in a pan. Place 8 sage leaves into oil and cook until crisp.
  11. Remove and place onto absorbent towel. Scatter over the cannelloni and serve.

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