COOKING FROM VENUS

Cannelloni

INGREDIENTS:

FOR THE TOMATO SAUCE

 

Heat oil in a large pan; cook onion and garlic until onion is soft. Add undrained tomatoes, paste, and sugar; bring to a boil. Reduce heat and simmer, covered for 15 minutes. Add some water to reduce if needed.

 

FOR THE FILLING

 

Heat oil in a large pan; cook onion and garlic until onion is soft. Add mince and cook, stirring continually until meat is cooked through, and all lumps are broken up. Add herbs and paste; cook uncovered for 15 minutes. Drain the spinach thoroughly by squeezing it with your hands.

Add to the meat and mix through very well, making sure the spinach is evenly distributed through the filling. Combine egg and cream in a jug, and pour into the filling mixture. Stir well and refrigerate for 30 minutes.

 

FOR THE BECHAMEL SAUCE

 

Place onions and peppercorns in a medium saucepan. Add milk and gradually bring to the boil. Remove from the heat; stand 5 minutes. Strain into a small jug and reserve.

Melt butter in a small saucepan. Add flour; stir over a moderate heat for 1 minute. Add reserved milk a little at a time, continually stirring. Keep adding and mixing over a low heat until sauce boils and thickens into a roux. Add cream and mix through.

 

ASSEMBLY

 

Grease a large shallow baking dish with butter. Place small amount of tomato sauce into it, and spread out across the bottom.

Using fingers (nothing else works as well) fill the pasta tubes with the cold filling. Lay them in a single layer on the tomato covering the entire base of the dish.

Pour béchamel sauce over the pasta evenly, making sure that it is all covered. Pour over the remaining tomato sauce without  disturbing the béchamel. Sprinkle cheeses over the top of the dish; bake uncovered in a moderate oven for 30 minutes, or until brown on the top.

 

Serves six easily with seconds for some.