Cannelloni with Chicken and Leeks

Directions

1. In a saucepan, saute the leeks. Then add the ground chicken, garlic, and deglaze with white wine. Add the broth, spices, and let the mixture simmer until the chicken absorbs all the liquid. Once the mixture is dry, remove from heat (let it cool down to lukewarm) and stir in the grated cheeses and egg whites.
2. Next, prepare the cream sauce. Place butter and olive oil in a saucepan over medium heat. Gradually add flour while stirring continuously until a roux is formed. Slowly pour in the milk while whisking vigorously with a whisk. If you prefer a thicker consistency, let it simmer for a few more minutes while stirring continuously. The sauce should be smooth and creamy without lumps. Remove from heat and add the egg yolks and grated cheese (keeping a small amount of cheese aside for sprinkling on top of the cream sauce).
3. Grease a baking dish. Fill the cannelloni tubes with the chicken and leek mixture and place them in the dish in a single layer. Pour the cream sauce over the cannelloni and sprinkle the reserved cheese on top.
4. Bake in the lower rack of the oven for about 25-30 minutes, then move to a higher rack to allow the top to brown and become gratinated.
5. In the cream sauce, you can add a touch of olive oil for extra flavor. Alternatively, you can use butter instead if desired.
6. You can replace the cheeses with your preferred types, such as graviera, etc.
Take a bite of these delicious cannelloni filled with chicken and leeks, and indulge in the creamy sauce that adds richness to every mouthful. You won't be able to resist going for seconds!