This post is a little late, I’m sorry about that.
On New Year’s Day, I was lying on the couch watching daytime TV and feeling a little sorry for myself due to the vaguely painful hangover.
There was a ‘Jamie at Home’ marathon on the food channel, which cheered me up somewhat.
He made a fabulous broccoli and cauliflower cannelloni, which inspired me to remove myself from the couch and get into the kitchen.
Here follows my interpretation, not exactly as he did it, but more or less so. This is a great recipe, because it is simple and good. It has a similarity to the lasagne that was on this blog last week, but involves a lot less faffing around with béchemel and such.
About 8 anchovies (I love ‘em, but use less if you love ‘em less) (If making a vegetarian version, omit, but add extra salt and kalamata olives)
6 garlic cloves, sliced thinly
A fair pinch of chilli flakes
quite a bit of EV olive oil
2 grated zucchini
½ cauliflower, cut into florets
½ broccoli, cut into florets
(Can use other vegetables in place of cauli and broc. Consider fennel, squash, brussel sprouts, artichoke hearts…)
kalamata olives, pits removed and chopped (essential if omitting anchovies; optional otherwise)
1 packet (about 24) cannelloni shells (or lasagne sheets)
1-2 tubs of mascarpone
salt, pepper and nutmeg, to taste
800ml jar of passata (tomato puree)
a spike of red wine vinegar
- In a large saucepan on a low heat, cook garlic, chilli and anchovies in olive oil. When anchovies have melted into oil, after a few minutes, add zucchini, broccoli and cauliflower. Stir to combine. (If using kalamata olives, add these now.)
- Cook this mixture (on a very low heat) with the lid on for about 30-40 minutes, until the vegetables are very soft. Stir occassionally to avoid sticking. They should be pretty much mashed already, but mash any remaining chunks with a fork.
- Using a piping bag, or a plastic zip-lock bag with the corner cut off, pipe the mixture into the cannelloni tubes. (If using lasagne sheets, just layer ingredients like you would a normal lasagne.)
- Meanwhile, empty the passata into the bottom of a large baking dish. Spike it with a dash of red wine vinegar. Be careful – don’t pour in too much! It might be a good idea to add some pepper or salt to this mixture as well. Use your intuition…
- Lay the cannelloni shells on top of this.
- Mix the mascarpone and grated parmesan. This creates a faux béchemel. Add some salt, pepper and nutmeg, to taste. (In hindsight, I don’t think I had enough faux béchemel – use a little more than I did.)
- Cook this in a 180˚C oven for about 30 minutes. The mascarpone mixture can burn quite easily, so watch it.
- Enjoy with a salad, as this is quite a rich dish.
Any extra braised vegetable sauce can be turned into a fab pasta sauce.Please enjoy…