Saturday, 15 March 2008

Broccolli and Cauliflower Cannelloni

This is one of Jamie Olivers recipes....I haven't got the book, so have guesstimated some of the ingredient amounts. It turned out really well when I made it, so I'm guessing that I didn't go too far wrong. This is by far the best vegetarian Cannelloni I've had, will definitely be making this one again soon.

You need:

1 head Broccolli - roughly chopped. Don't be precise, because you will mash it up in a bit
1 head Cauliflower - ditto
3 or 4 Anchovy fillets - drained and roughly chopped
3 Dried Red Chillies - finely chopped
6 cloves of Garlic - finely sliced
small handful of Thyme leaves - I used dried
2-3 tablespoons Olive Oil
Box of Cannelloni
1 tub (approx 500ml) Creme Fraiche
2 handfuls (approx 150g) Parmesan - finely grated
Black Pepper
1 tablespoon Red Wine Vinegar
750 ml Passatta (sieved tomatoes)
1/2 ball Mozzarella - torn onto small chunks

Boil the Broccolli and Cauliflower in a large saucepan for 6 or 7 minutes until soft. Drain and then leave to stand for a minute or two

Meanwhile, in a large pan, gently heat the Olive Oil, the Garlic, the Chillies, the Thyme and the Anchovies. The Anchovies will melt after a couple of minutes. Make sure you use a gentle heat, so as not to burn the Garlic.

After 4 or 5 minutes cooking, add the drained Broccolli and Cauliflower and mix everything together well. Cover and cook for a further 10 minutes or so, stirring frequently until the Cauli/Broccolli begin to turn mushy

Remove from the heat and mash the veg up with a potato masher. Spread on a large baking tray and leave to cool for a few minutes.

To your Passata add the Red wine vinegar and then pour the Passata into the bottom of a large baking dish.

Put the cooled veg into a piping bag ( or a plastic bag with the end cut off) and pipe the veg mix into the Cannelloni tubes. Place the filled tubes on top of the Passata in the baking dish.

Mix the Crème Fraiche and half of the Parmesan Cheese together and add Black Pepper to taste. Pour the Crème Fraiche over the Cannelloni to cover.

Sprinkle the remaining Parmesan on top of the Crème Fraiche and scatter the Mozzarella cheese over the top of that.

Cook at 190c for 30 minutes or until golden and bubbling.

Serves 4 easily

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