Difficulty:[usr 3]
Using a root spoon, cut the peeled zucchini and carrot into balls.
Cook in boiling water and set aside.
Cook the cannelloni in salted boiling water, with a spoonful of oil, for about 10 minutes. Drain and spread on a cloth
Wash and dice the leek and onion; do the same with the chicken meat.
In a sauté pan, put a knob of butter, put on fairly high heat and sear the small diced chicken without letting them brown.
Then add the onion and the leek.
Let sweat well covered for about ten minutes, lastly add the tomato.
Bind with cream, season.
Fill the cannelloni with this stuffing and arrange in a gratin dish. book.
In a sauté pan, reduce the pastis with the honey, add the vinegar, reduce again, then add the chicken stock, reduce again.
Pour this sauce over the cannelloni placed in the gratin dish.
Put in the oven (grill) for a few minutes to brown everything.
Dredge the zucchini and carrots in the remaining knob of butter, season with salt and pepper, add to the cannelloni before serving.
Note from the chef:in Italy there is no plural for pasta.
