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1
In a large mixing bowl combine chicken cubes, onion, thyme and vermouth.
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2
Allow to marinate for at least 30 minutes.
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3
In the meantime, in a large saucepan with 2 cups of water, add kale and cook until just tender, about 5 minutes.
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4
Drain and cover kale with cold water; set aside.
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5
Strain the marinade into a large frying pan or skillet; set aside the chicken and onions.
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6
Add chicken broth to the frying pan and bring to a simmer over medium-high heat.
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7
Add chicken/onion to frying pan and poach until the chicken is no longer pink at the center, about 4 minutes.
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8
With a slotted spoon, remove the chicken cubes to a food processor, reserving the poaching liquid.
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9
Process the chicken in short bursts until the cubes are finely chopped.
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10
Drain kale well, chop and add to the food processor.
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11
Add ricotta cheese, cottage cheese, 4 tablespoons of parmesan cheese, black pepper and nutmeg and process to blend; set aside.
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12
To prepare the sauce, melt butter in a 2 quart saucepan over medium heat.
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13
Gradually whisk in flour to make a paste and cook for 1 minute, stirring constantly, DO NOT BURN or let it go lumpy.
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14
Whisk in reserved poaching liquid, bring to boil, whisking constantly, about 2 minutes.
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15
Add milk and return the liquid to boil, whisking frequently.
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16
Reduce heat to low and let the sauce simmer gently for about 15 minutes, stirring occasionally while you prepare the cannelloni.
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17
In a large cooking pot or pasta cooking pot, fill 3/4 full with water and bring to a rolling boil.
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18
Add 1 tablespoon salt and 2 tablespoons of olive oil.
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19
Add cannelloni or manicotti tubes and cook for about 15 minutes or until al dente'.
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20
When done, transfer tubes to bowl of cold water.
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21
Preheat oven to 400 degrees F.
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22
Thoroughly drain cannelloni tubes and carefully fill them with the stuffing mixture using a small spoon.
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23
In a 9x9-inch oven-proof casserole dish, arrange stuffed cannelloni in a single layer.
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24
Ladle the sauce over the cannelloni.
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25
Sprinkle remaining 4 tablespoons of parmesan cheese over the top.
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26
Cover the casserole dish tightly with aluminum foil.
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27
Bake in preheated 400u00b0F oven for 30 minutes.
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28
Remove foil from the dish and place dish under the broiler, about 3 inches below and broil for about 5 minutes until the cannelloni is lightly browned.
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29
Serve immediately.
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30
You can delete the chicken if you do not want it. Also, you can use Spinach instead of Kale.
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31
You may use the sauce that I make for my UNCLE BILL'S CABBAGE ROLLS, recipe #35722.
