Jamie Oliver's Christmas Cookbook
By Jamie Oliver
Cannelloni
Crispy turkey skin & chestnut pangrattato, winter ragù
2 hrs
Not Too Tricky
serves 8
About the recipe
This is one of those beautiful recipes that’s a lovely ritual to follow when you’ve got a batch of my Winter ragù in the fridge or freezer ready to go. Using leftover turkey skin and chestnuts to add crunch and contrast on the top is genius.
Recipe From
Ingredients
1 x Royal pasta dough (see page 188)
800g Winter ragù (see page 190)
1 large onion
2 cloves of garlic
50g unsalted butter
1 fresh bay leaf
2 tablespoons plain flour
600ml semi-skimmed milk
50g Parmesan cheese
1 whole nutmeg, for grating
200g vac-packed chestnuts
50g leftover cooked higher-welfare turkey skin
Method
Find the recipe!
For the full recipe, head to page 194 of Jamie Oliver's Christmas Cookbook.
Tags
