Tue, 12 November 2019
Cannelloni always conjures up fond memories of an exhilarating trip i had to Lake Garda in Italy some years ago. Those that were with me I’m sure will agree it was the holiday of a lifetime! Now when i think back, the trip holds so many fond memories of relaxation, wonderful company, and late night musical numbers, absent friends, new friends and above all wonderful food.
Bolognese sauce:
1 ½ lb/700g beef mince
1 medium onion, finely chopped
1 carrot-diced
3oz/75g mushrooms-sliced
2 cloves garlic, peeled and crushed
1 glass red wine
1 x 14oz/400g tin tomatoes, roughly chopped
½ teaspoon dried mixed herbs
1floz/25ml cream
Salt and freshly ground black pepper
Heat the oil in a frying pan and sauté the onion and garlic for a couple of minutes until cooked but still quite soft. Add the beef mince and mix thoroughly, allowing the beef to seal off.
Add in the glass of red wine and allow the mixture to cook gently.
The next ingredients to be added are the chopped tomatoes and mixed herbs and the mixture is then cooked for about 20-30 minutes until the majority of the liquid has reduced. Season with salt and freshly ground black pepper to taste.
Cheese Sauce:
2oz/50g butter
2oz/50g flour
1 pint/600ml milk
½ glass white wine
2oz/50g grated cheddar/mozzarella cheese
Seasoning
Put the milk in a saucepan and bring to the boil.
Melt the butter slowly in another small saucepan.
Add in the flour and mix until combined.
Cook this mixture on a low heat for two minutes to take the taste of the flour away.
Gradually whisk in the boiling milk & white wine and continue to stir, especially around the edges, until it comes to the boil again and then turn the heat right down and cook on a low heat for 10-15 minutes. Gently whisk in the cheddar and use as required.
Assembly:
Preheat the oven to 180C/350F/Gas Mark 4
Layer up the cannelloini as demonstrated and bake in the oven for 25-35 minutes until bubbling hot.
Serve with a crisp green salad.
