Italian Cannelloni by Shireen Anwer

Ingredients:

• Flour 1 cup
• Salt 1/4 tsp
• Eggs 2
• Milk 1/2 cup
• Water 1/2 cup

For Cheese Sauce:

• Butter 3 tbsp
• Flour 2 tbsp
• Milk 1-1/2 cup
• Water 1/2 cup
• Cream 1/2 cup
• Salt 1/2 tsp
• White pepper 1/2 tsp
• Cheddar cheese 2 tbsp

For Pasta Sauce:

• Oil 2 tbsp
• Onion chopped 2 tbsp
• Garlic chopped 1 tsp
• Tomato puree 1/2 cup
• Salt 1/2 tsp
• Black pepper 1/2 tsp
• Oregano leaves 1/2 tsp
• Sugar 1 tbsp
• Orange food color 1 pinch

For Filling:

• Chicken breast 3
• Chopped onion 3 tbsp
• Flour 1 tbsp
• Onion 2 tbsp
• Garlic paste 1/2 tsp
• Oregano leaves 1/2 tsp
• Tomato paste 2 tbsp
• Salt 3/4 tsp
• Black pepper 3/4 tsp
• Mushrooms thinly slided 6
• Fresh cream 1/2 cup
• Finely chopped parsley 2 tbsp

For Topping:

• Cheddar cheese 1/2 cup
• Parmesan cheese 1 tbsp

Method:

1. For pan cake: Put flour, salt, eggs, milk and water in bowl and make smooth batter.
2. Now put 1 tsp batter in non stick frying pan and cook from 1 side.
3. Then take it out and keep it aside.
4. For filling: Heat 3 tbsp oil and fry 2 tbsp onion.
5. Now put garlic paste, chicken, flour, salt, black pepper, tomato paste, oregano and 1/2 cup water and cook until chicken tender and mixture is thick.
6. Then remove from stove and add 1/2 cup cream.
7. Put parsley and mushrooms and cool filling.
8. Spread filling on each pan cake and roll it.
9. Now keep pan cake in greased dish.
10. Put pasta sauce on top, cover with cheese cake and put 2 tbsp more pasta sauce.
11. In end, put cheddar cheese and parmesan cheese and grill for 10 minutes till golden.