Recipe of chicken and truffle cannelloni

Enjoy this recipe with our 3C Cariñena

Chicken and truffle cannelloni

Author Miguel López Gómez


  • 4 Truffle
  • 350 g Chicken
  • 200 ml Milk
  • 6 g Flour
  • 6 g Butter
  • 4 Sheets of cannelloni


  • For the white sauce: Add the butter to a frying pan. When melted add the flour and use a whisk to stir continuously for two minutes, until achieving a uniform paste. Add the milk little by little while continuing to stir. Season with salt and pepper and add a small pinch ground nutmeg powder.
  • For the cannelloni filling: Cook the chicken, chill and dice. Add the diced chicken to the white sauce and cook for 4 minutes. Remove from heat, add the truffle and chill the mixture. Cook the cannelloni pastry sheets, fill with white sauce mixture and cover with parmesan cheese for a gratin topping.

Miguel López Gómez

Miguel Lopez Gomez

Miguel López was impressed to see his big brother dressed in white, which, combined with the difficulties to win money in Borja, it made him start to work in a kitchen. Since he started in Casa Beltrán until he became established as a cook on his own business- the Urola-, Miguel worked in many Aragonese and Catalan Coast kitchens. Since 2005, he supports the Aragonese product in an updated seasonal fresh market cuisine that mixes tradition and client’s new tendencies.

The recipe of chicken and truffle cannelloni as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.

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