Gluten-Free Snack
Gluten Free Cannelloni Stuffed with Chicken
and Greens
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 50 min.
Preparation
ready in 2 h. 20 min.
Ready in
Ingredients
for
4
- For the pasta
- 2 cups gluten-free all purpose flour (plus extra for dusting)
- 1 Tbsp xanthan gum
- 1 tsp salt
- 5 eggs
- 1 ½ Tbsps olive oil
- For the filling
- 1 slice stale gluten-free bread
- 3.333 cups ground chicken
- 1 egg
- 1 Tbsp Dijon mustard
- 1 Tbsp chopped parsley
- 1 Tbsp chopped Basil
- salt
- freshly ground Black pepper
- For the vegetables
- 2 Tbsps olive oil
- 10 cups Kale (chopped)
- 1 onion (chopped)
- ¼ tsp grated Nutmeg
- 1.333 cups vegetable stock
- 1 cup vegan cheese (thickly sliced)
Preparation
Kitchen utensils
2 Pots, 1 Skillet, 1 Bowl, 1 Small bowl, 3 Plates, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Sieve, 1 Slotted spatula, 1 Meat mallet, 1 Plastic wrap
Preparation steps
1.
Mix together the flour, xanthan gum and salt in a mixing bowl.
2.
Add the eggs and oil and mix well.
3.
Knead into a ball, wrap in cling film and chill for 15 minutes.
4.
Take a tennis ball-sized piece of dough and squash it flat. Keep the remaining dough covered with cling film, to prevent it from drying out.
5.
Push the piece of dough through the pasta roller on the widest setting. The dough will crumble as it comes out of the pasta machine. Patch the pieces together gently and push through again on the widest setting. Repeat until the dough comes out in one piece.
6.
Fold the sheet into 3 pieces and roll through the widest setting. Repeat 3 times until you have a rough square shape, then start working it through the machine, taking it down one setting at a time, until the thinnest setting. This will produce a long, wide sheet of pasta.
7.
You can also roll the dough by hand using a rolling pin but you'll need to roll the pasta sheets really thinly. Fold the pasta 4-5 times and roll out the dough paper thin.
8.
Hang to dry or place on a tray dusted with flour to dry for 10-15 minutes. Cut out rectangular pasta sheets about 4” x 6”.
9.
Cook the pasta sheets in batches in a pan of boiling salted water for 1 minute. Remove with a slotted spoon and place on a clean tea towel to cool.
10.
Heat the oven to 350°F.
11.
For the filling: soak the bread in a little warm water.
12.
Mix together the chicken, egg, mustard and herbs. Squeeze the bread well and work into the mixture. Season to taste with salt and pepper.
13.
Heat the oil in a pan and gently cook the onion and kale until soft but not browned. Season with salt, pepper and nutmeg.
14.
Spread the vegetables in a large baking dish and pour over the stock.
15.
Take 1 sheet of cooked pasta and spoon some of the filling along the side of the rectangle. Roll up to enclose the filling. Repeat with the remaining pasta and filling.
16.
Place the cannelloni on top of the kale and cover the dish. Bake for 25 minutes.
17.
Uncover the dish and increase the oven temperature to 400°F.
18.
Arrange the cheese on top of the cannelloni and drizzle with a little olive oil. Bake for 10-15 minutes until golden brown. Grind a little black pepper over the top.
