Canelloni filled with Turkey, Cheese Cream and Tomato Sauce – Kalamata Papadimitriou

Canelloni filled with Turkey, Cheese Cream and Tomato Sauce

Nikolaou - Panagis


1kg turkey breast
2 onions
2 carrots
1 cinnamon stick
2 bay leaves
6 cloves
4 corns allspice
1 sprigs marjoram
1 tsp sweet paprika
500gr tomato concasse
1 tbsp tomato paste
1lt chicken stock
300gr mature gruyere cheese
100ml crème fraiche
Half a sprig of chervil
Pomegranate Balsamic Cream with stevia, Kalamata Papadimitriou
1 pack of canelloni
The juice from one orange
2 cloves garlic
100 ml red wine
Olive oil
Salt, pepper

Brown the chicken breast
Remove from the pan and add the finely chopped onion and carrot.
When the vegetables are translucent, bring the turkey back to the pan and add the red wine; after the alcohol evaporates, add the orange juice, tomato paste and concasse.
Once it starts to boil, add the chicken stock and the spices and allow the food to simmer for about 35 minutes.
Remove the turkey and pass the sauce through a tammy cloth (étamine). Cook the sauce until it is reduced to your desired consistency. Then add the Pomegranate Balsamic Cream with stevia and stir to combine.
In a pot of boiling water, cook the cannelloni
For the cheese cream: warm the crème fraiche, add the gruyere, stir until the cheese has softened, then beat in the food processor.
In a metal bowl, combine the turkey breasts cut into fine strips, the cheese cream and the sauce. Mix thoroughly and fill the cannelloni with this mixture.

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