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 Irish moss and wakame in half a liter of water for 5 minutes.
2. Cook the Irish moss and wakame in boiling water for 7 minutes. Drain, reserving the cooking water.
3. Prepare the codium béchamel.
4. Preheat the oven to 180°C.
5. Grill the chicken until the inside is well cooked. Set aside until cool and chop finely.
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. Add the cooked and chopped Irish moss and wakame and cook for 2 minutes.
9. Add the shredded chicken and pepper, mixing it with the vegetables.
10. Hydrate the precooked cannelloni pasta in hot water until they are elastic enough to form the cannelloni, about 10 minutes.
11. With the help of a teaspoon, fill the cannelloni.
12. In a baking tray, place a layer of codium béchamel on the bottom, place the cannelloni on top, and cover with the rest of the codium béchamel.
13. Bake for 20 minutes at 180°C, grate cheese on top, and broil at maximum temperature for 3 minutes.