Roasted Chicken Cannelloni with Artichoke Béchamel and Pancetta Curls
Flash fried baby artichokes are a delicacy in parts of Italy and are served with a light drizzle of olive oil, salt and fresh lemon.
24 ea baby artichokes (cleaned & blanched)
¼ lb pancetta (sliced)
2 ea garlic cloves (whole)
½ cup dry white wine
1 cup of chicken stock
1 Tbsp extra virgin olive oil
1 Tbsp butter
2 cup Béchamel
2 cups Fontina cheese (shredded)
TT salt and pepper
2 tsp demerara sugar
Sauté garlic cloves in oil and butter then add artichokes and cook until golden brown. Deglaze with wine and reduce completely then add chicken stock and reduce to ¾ of the way on a low simmer. Place half of the artichokes in a food processor with hot bechamel and sugar and puree until smooth adjusting consistency if needed with hot water then season. Set aside and keep warm. Place some of the artichoke sauce on the bottom of a baking dish and arrange cannelloni on top of the sauce. Spoon more sauce over cannelloni and sprinkle with Fontina cheese. Bake at 400°F for 10 minutes or until cheese turns to a golden brown. Serve cannelloni with dredged flash fried artichokes and fried pancetta.
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