Chicken Nduja Cannelloni with Fennel Ragù, Comté & Mozzarella

Method

1
Combine the smoked paprika, sweet paprika, gochugaru, Aleppo chilli, salt and caster sugar in a bowl. Mix thoroughly until evenly combined, then set aside.
2
Place the gourmet oven dish on the induction cooktop and select Level 7. Add the diced chorizo and cook for approximately 5 minutes or until the fat begins to render.
3
Reduce the induction cooktop to Level 6. Add the duck fat, onion, fennel and garlic. Cook gently for approximately 10 minutes or until softened and translucent.
4
Add the chicken mince and nduja spice mix. Cook on Level 6 for approximately 15 minutes, breaking the mince apart and stirring regularly as it cooks.
5
Season the ragù with freshly ground black pepper. Transfer it to a mixing bowl and reserve. Do not clean the gourmet oven dish.
6
Add the chicken stock and tomato paste to the same gourmet oven dish. Place it over Level 9 heat and bring to a controlled boil, whisking until the tomato paste has dissolved. Remove from the heat.
7
Hold a dry cannelloni tube vertically. Press one end into the chicken nduja ragù and gently twist to pack the filling into the tube. Repeat from the opposite end if required until completely filled.
8
Continue until all the cannelloni tubes have been filled, reserving any remaining ragù.
9
Arrange the filled cannelloni in neat rows over the braising liquid in the gourmet oven dish.
10
Scatter the remaining ragù evenly over the cannelloni, then sprinkle with the shredded mozzarella and grated Comté.

Combi steam oven method

1
Preheat the oven on Fan Plus at 185°C.
2
Create a User Programme using the following settings.
3
For Stage 1, select Combi Fan Plus at 185°C with 60% moisture and cook for 30 minutes.
4
For Stage 2, select Combi Fan Plus at 185°C with 0% moisture and cook for a further 10 minutes.
5
Rest for 5–10 minutes before serving. This method produces tender pasta with a beautifully caramelised cheese topping.

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...And that's it, enjoy!

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Ingredients

Nduja spice mix
- 2 tsp smoked paprika
- 2 tbsp sweet paprika
- 1 1/2 tbsp gochugaru (Korean chilli powder)
- 3 tsp Aleppo chilli
- 3 tsp salt
- 1 1/2 tsp caster sugar
Chicken nduja ragù
- 200 g chorizo, diced
- 1 brown onion, finely diced
- 1 fennel bulb, finely diced
- 4 garlic cloves, crushed
- 150 g duck fat
- 1 kg chicken mince
- freshly ground black pepper, to taste
Pasta
- 28 cannelloni tubes
Braising liquid
- 1 L chicken stock
- 2 tbsp tomato paste
To finish
- 150 g mozzarella, shredded
- 150 g Comté, grated

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Chicken Nduja Cannelloni with Fennel Ragù, Comté & Mozzarella

Name: Chicken Nduja Cannelloni with Fennel Ragù, Comté & Mozzarella
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tsp smoked paprika; 2 tbsp sweet paprika; 1 1/2 tbsp gochugaru (Korean chilli powder); 3 tsp Aleppo chilli; 3 tsp salt; 1 1/2 tsp caster sugar; 200 g chorizo, diced; 1 brown onion, finely diced; 1 fennel bulb, finely diced; 4 garlic cloves, crushed; 150 g duck fat; 1 kg chicken mince; freshly ground black pepper, to taste; 28 cannelloni tubes; 1 L chicken stock; 2 tbsp tomato paste; 150 g mozzarella, shredded; 150 g Comté, grated

Shannon Bennett

Cooking

1 hr 15 min

Overall

2 hr

Ready by

—

Level

6 serves

metric

7 tips