- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 1 bay leaf
- 1kg combined lean ground veal and pork mince
- 250g ricotta cheese
- 2 large eggs separated – whites only
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 Tb spoon fresh thyme leaves
- 1 teaspoon of sea salt & 1/2 teaspoon fine black pepper
In a large, deep skillet or heavy based frying pan heat 2 tablespoons of olive oil over a medium heat. Add the onion and half of the garlic and cook until translucent, do not allow to golden this should take around 5 minutes. Remove this onion mix and reserve to the side, now increase the heat to a medium-high
(you may need a touch more oil) Add the ground meat mince and season then fry stirring occasionally, after a couple of minutes add the remainder of the garlic, the onion mix and the bay leaf and continue to sauté around 15 minutes. Remove from the heat and let cool.
Place meat mixture in a blender removing the bay leaf and pulse in a blender till smoothish but not a paste! You will want some texture.
In a large bowl, combine the ricotta, egg whites, 1/4 cup of Parmesan cheese, the fresh parsley and thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Fold in the meat mixture.
Then either pipe the mix or form the mix into long sausage shapes and roll into fresh pasta sheets (fresh lasagna sheets are best! We sell these and they’re a perfect size for cannelloni ) or fill dried cannelloni tubes by pushing the mix in with the handle of a a teaspoon or wooden spoon.
Hint: by pre cooking the dried cannelloni tubes this dish will cook in almost the same time as the fresh pasta sheet cannelloni)
Meanwhile heat up 2 packets of *The Pasta Company napoli sauce in a pot or microwave.
Grease an ovenproof dish with olive oil and place the pork and veal cannelloni in a single layer.
Pour the pre heated tomato * Napoli sauce over the cannelloni and Sprinkle with a good Parmesan cheese.
Cover canneloni with foil and bake in a preheated oven at 180◦C for around 30 -40 minutes.
If using fresh cannelloni sheets or pre cooked dried cannelloni tubes you should bake the canneloni for around 15-20 minutes.
Remove foil 5 minutes before cooking time is complete and the cannelloni dish should look golden brown and bubbling on top.
Serve canneloni hot, garnish with Italian parsley and set beside a tossed green salad and crusty bread.
Buon appetito …
Recipe by, Kerryn Saffioti.