Txaber’s recipe for weekend leftovers

On Sunday, I’ll make a roast chicken

Spanish food blogger Txaber turns the weekend’s chicken leftovers into a delicious cannelloni filling during the week.

Roast chicken is a staple of Spanish Sunday meals. The same is true for Spanish food blogger Txaber. And because people in Spain love to eat chicken during the week as well, Txaber has come up with an original recipe for leftovers: chicken cannelloni. He minces the deboned chicken with bell peppers and onions and fills the cannelloni with the mixture. Pour some homemade béchamel sauce over it and sprinkle some cheese on top, then bake until golden brown.

Txaber’s recipe for weekend leftovers

Chicken cannelloni

Ingredients (for four people): half a leftover roast chicken, some chicken stuffing, nuts (as desired), 1 roasted onion, 1 roasted red bell pepper, parmesan cheese

For the béchamel sauce: 1/2 liter milk, 50 g butter, 75 g flour, 12 cannelloni sheets, olive oil, nutmeg, salt, pepper



1. Tear the meat off the chicken. Add the mixture of chicken stuffing, roasted onions, and bell peppers to the chicken.

2. Mince all of the ingredients together in a food processor. Season to taste.

3. Fill the pre-cooked cannelloni sheets with the chicken mixture, roll them, and place them in a casserole dish.

4. Add butter to a saucepan and let it melt. Add flour and cook until the mixture forms a smooth paste. Stirring constantly, add the milk in small doses, then bring to a boil. Season to taste with some salt, pepper, and nutmeg.

5. Pour the béchamel sauce over the cannelloni, sprinkle grated parmesan cheese on top, and bake until golden brown. Voilà!