Chicken, goat’s cheese and wild garlic cannelloni
- April 2013
- Serves 6
- Takes 2 hours 40 minutes to make, 35-40 minutes to cook
A lovely, comforting cannelloni recipe using poached chicken, goat’s cheese and the springtime star, wild garlic.
- 47.9g (26.3g saturated)
- 62.3g (15.1g sugars)
If you can’t find fresh wild garlic leaves, you can use the same weight in spinach leaves but add 1-2 fat garlic cloves per 250g leaves. Try to get mature large-leaf spinach, not the small baby leaves.
You could try ricotta in the filling and cheddar or parmesan for the top.
Trim your lasagne sheets to about 10cm x 19cm after cooking if necessary.
Go for a refreshing, dry Italian white such as Gavi, vernaccia or arneis.
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