This is my absolute favorite recipe when I have guests over! It's easy to prepare and so far everybody loved it! :)
| course | country | time | difficulty |
| main dish | Italy | 30min prep + 30min oven | medium-high |
Ingredients
Serves 4
Cannelloni
| imperial | metric | |
| 12-14 | cannelloni pasta rolls | |
| 14 oz | 400g | broccoli |
| 14 oz | 400g | cream cheese |
| 1 tbsp | 15ml | lemon juice |
| 1/2 tsp | nutmeg, freshly grated | |
| 1/2 tsp | salt | |
Sauce
| imperial | metric | |
| 2 | garlic cloves, chopped | |
| 1 big | onion, chopped | |
| 2x14oz | 2x400ml | canned chopped tomatoes |
| 3 tsp | sugar | |
| 1 tsp | salt | |
| 3 tsp | oregano | |
| 1 | bay leaf | |
| pinch | chili powder | |
Other
| 2 | mozzarella, slices |
| 2oz/60g | parmesan |
| 1 | tomato, slices |
| as required | basil or arugula for decoration |
Instruction
- cut broccoli in little florets and the stem in 1/2in pieces
- cook or steam broccoli until soft (especially the stem)
- in a medium pot, heat olive oil and cook garlic and onion until slightly browned
- put in both cans of tomatoes and season with salt, sugar, bay leaf, oregano and chili powder
- allow it to reduce in medium heat while you finish everything else and stir occasionally
- back to the filling: refresh cooked broccoli under cold water and squeeze out the remaining water
- chop the broccoli really fine, but not yet puree-like (by using a knife or a kitchen machine)
- mix with the cream cheese, lemon juice, nutmeg and salt
- fill the cannelloni by simply stuffing them with your hand (I do that :) )or using a forcing bag
- lay them side by side in a gratin dish (mine was about 8x12in)
- top with tomato sauce (remove bay leaf)
- finish the gratin with first the mozzarella slices, then parmesan and last the tomato slices
- bake for about 30min at 350°F
- decorate with arugula or basil
Buon Appetito!
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