Page 30 - Veggiefood Presentation

Vegetable Stuffed

Cannelloni

Ingredients Method

8 cannelloni (tubes) In a large pot of salted water, parboil
5 cloves garlic (minced) cannelloni. (Parboiling is partially cooking the
5 shallots (chopped) noodles in boiling water; they will finish
cooking when baked.
2 tablespoons olive oil
150 ml dry sherry Meanwhile, cook 2 cloves garlic and 2 shallots
500 ml double cream in 1 tablespoon olive oil in a medium saucepan
Salt (and pepper to taste) over medium heat for 30 seconds. Pour in
sherry, raise heat to high and reduce liquid by
1 onions (chopped) half. Stir in cream and reduce until there is
75 g sliced mushrooms (fresh) about 350ml liquid. Remove from heat and
1 zucchini/ courgette (chopped) season with salt and pepper to taste. Set cream
1 eggplant (small, diced) sauce aside.
2 roasted red peppers (diced) In a large frying pan, heat one tablespoon olive
1 teaspoon dried basil oil over medium heat. Cook onion, 3 shallots, 3
1 teaspoon dried oregano cloves garlic, mushrooms, courgette and
175 g ricotta cheese aubergine in olive oil until all vegetables are
100 g grated Tesco Everyday Value tender. Transfer to a large bowl. Stir in red
Italian Style Hard Cheese peppers, basil, oregano, ricotta and Hard
Cheese. Season to taste with salt and pepper.
Set filling aside.
Preheat oven to 180 C / gas 4. Lightly grease
one 20x30cm baking dish. Stuff
vegetable/cheese filling into cannelloni. Place
in prepared baking dish and cover with cream
sauce.
Bake in preheated oven for 25 minutes.