Mushroom and chestnut cannelloni
The first courses are lighter than the second ones so that your guests can whet their appetites and make room for a more than complete Christmas menu. A small portion of these mushroom and chestnut cannelloni au gratin can be a juicy alternative to surprise at the table this year, don't you think?
Servings for 2
We will start with the filling of our cannelloni. To prepare the chestnut cream, boil 500ml of milk with the peeled chestnuts for 20 minutes.
On the other hand, sauté the mushrooms with a dash of oil in a pan over medium heat.
Once the milk and the chestnuts have boiled, blend the mixture with a mixer until you get a light cream.
On a baking tray, with non-stick paper, spread the cannelloni pasta and place the mushroom filling in the centre of each sheet so that it can be rolled up later.
To serve, place two or three cannelloni on a plate and cover them with the chestnut cream. Serve cold without baking to enjoy a light dish of Christmas cannelloni.
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