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CANNELLONI WITH MUSHROOM AND ALMOND STUFFING

12 January, 2015

Shopping List:

1 box Colavita cannelloni
Salt
Pepper
Olive oil
For the stuffing:
400g Portobello mushrooms sliced
3 cloves garlic crushed
1 pinch dried chilli flakes
150g toasted almonds chopped
150g Pecorino Romano grated
For the sauce:
2 cans chopped tomatoes
1T balsamic vinegar
1T sugar
50g ricotta
3 cloves garlic roughly chopped
1 red onion finely chopped
4 sprigs of thyme leaves
1/4c olive oil
100g pecorino Romano grated

Method:

For the stuffed cannelloni:
• Fry the mushrooms season and add garlic, chilli.
• Cook until 1/2 its original size.
• Reserve any excess juice from the mushrooms.
• Mix the pecorino and almonds into the mixture.
• Stuff  the cannelloni in a baking dish.
• Put any excess stuffing with the juice reserved earlier.
For the tomato sauce:
• Fry the onions until transparent.
• Season then add the garlic, thyme and the reserved mushroom mix.
• Cook until dry and mulchy.
• Add the tomatoes, balsamic, sugar, olive oil and ricotta. Reduce by 1/4.
• Pour the sauce over cannelloni.
• Sprinkle pecorino over the cannelloni.
• Bake for 40 min in the oven.

To Serve:

Although delicious this dish would be lonely without a light salad and a Cabernet
Sauvignon.
Not a drinker?? Try Admore’s Berry Iced Tea, with elder berry and vanilla, it will wash
down every bite with delight.100g pecorino Romano grated.

Download Full Recipe Here

Click here to go to the Nosh Food Market website.

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