Preheat the oven to 180 degrees Celsius (350 Fahrenheit). Soak the breadcrumbs in the tablespoon of milk. Heat the 20 g of butter in a pot and add the chopped onion, letting it become translucent.
In a food processor, chop the chicken and meat and transfer to a bowl. Add the breadcrumbs, cream, parsley, Parmesan cheese, and egg white. Add the ham and cooked onion, and season with salt and pepper.
Place the meat mixture in a pastry bag with a large nozzle. Fill each cannelloni with the meat mixture.
Prepare the sauce: melt 40 grams of butter in a pot over medium heat. Once melted, add the flour and whisk with a balloon whisk for 3 minutes. Remove from heat and add the milk in 3 parts. Return to heat and whisk until the mixture boils and thickens. Add the Gruyere cheese and the remaining butter (20 grams more) and continue stirring until a thick sauce forms.
Place a layer of sauce at the bottom of a dish and place the stuffed cannelloni on top. Pour the remaining sauce over and bake covered for 25 minutes. Uncover and leave for another 15-20 minutes until browned.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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