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Ingredients
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broccoli florets - 500g
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dried cannelloni tubes - 15, about
7.5cm/ 3 inch long
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ricotta cheese - 250g
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Parmesan or Pecorino cheese - 100ml,
grated
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fresh breadcrumbs - 80g
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pine nuts - 3 tbsp
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a pinch of grated nutmeg
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milk - 175ml
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olive oil
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ground black pepper and salt
For the tomato sauce
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cans tomatoes - 2x400g, chopped
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tomato puree - 2 tbsp
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onion - 1, chopped
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garlic - 1 clove, chopped
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black olives - 5, stoned and
chopped
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dried thyme - 2 tsp
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olive oil - 3 tbsp
Method
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Preheat the oven to 190˚C. Lightly
grease the ovenproof dish with olive oil.
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Bring a pan of water to the boil,
add 2 tsp of olive oil into the water, simmer the cannelloni,
uncovered, for 8 minutes until it is nearly cooked. Drain the
pasta and reserve.
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Steam the broccoli for 12 minutes
until tender. Drain the broccoli, put into a blender and process
until smooth. Set aside.
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Mix together the breadcrumbs,
milk, and 2 tsp of oil and stir until softened. Add the broccoli
puree, nutmeg, ricotta and 70ml of Parmesan or Pecorino cheese.
Season with pepper and salt, set aside.
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To make to sauce, heat the olive
oil in a pan, fry the onion and garlic for 5 minutes until
softened. Stir in the tomato puree, tomatoes, black olives,
thyme and season with pepper and salt. Boil the sauce rapidly
for few minutes then pour into the ovenproof dish.
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Spoon the cheese mixture into a
piping bag fitted with a nozzle, open the cannelloni tubes, pipe
the filling into each tube.
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Place the filled cannelloni on the
dish and lay them in rows in the tomato sauce.
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Brush the tops of the cannelloni
with little olive oil and sprinkle over the remaining Parmesan
or Pecorino cheese and pine nuts. Bake them for 30 minutes until
golden. Serves 4-5.
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