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
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.
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.