CHICKEN, MUSHROOM AND SEA MOSS CANNELLONI

Ingredients

6 units of precooked cannelloni pasta
1 clove of garlic
1 medium onion (100 g)
½ carrot finely chopped
3 mushrooms
35 g virgin olive oil
5 g dried sea moss
4 g dried wakame
200 g chicken breast
500 g codium bechamel
30 g San Simon cheese

Prepared by

1. Hydrate the moss and wakame in half a liter of water for 5 minutes. 2. Cook the moss and wakame in boiling water for 7 minutes. Drain, reserving the cooking water.
3. Prepare the codium béchamel sauce.
4. Preheat the oven to 180°C.
5. Grill the chicken until the inside is cooked through. Set aside until cool and finely chop.
6. Clean the garlic, onion, mushrooms and carrot. Chop finely.
7. Chop the seaweed.
8. In a saucepan place the oil and brown the garlic, onion and carrot until soft. Incorporate the moss and the cooked and chopped wakame and cook for 2 minutes. 9. Add the shredded chicken and pepper, mixing it with the vegetables. 10. Hydrate the pre-cooked cannelloni dough in hot water until it is elastic enough to make the cannelloni shape, about 10 minutes approximately. 11. With the help of a spoon, fill the cannelloni. 12. In a baking tray, place a layer of codium bechamel sauce on the bottom, put the cannelloni on top and cover with the rest of the codium bechamel sauce. Bake for 20 minutes at 180°C, grate the cheese on top and gratinate at maximum temperature for 3 minutes.