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Stuffed Baked Cannelloni

This makes one beautiful meal as a starter or as a main course accompanied with a Red Lentil Soup and a fresh leafy green salad topped with home-made mustard vinaigrette and some crushed walnuts.

Serves 4 as Main Course, 8 as Starter
Preparation and Cooking time: Approx 70 minutes

For the Filling:

Lamb Brand Corn Flour 1-2 tbsp

Lamb Brand Walnuts 100g, crushed

Lamb Brand Black Ground Pepper pinch for taste

Lamb Brand Fine Salt pinch for taste

Lamb Brand Ground Nutmeg pinch

Life Sun Dried Tomatoes 100g, chopped

Pastificio Bolognese Cannelloni 250g

Minced Chicken Breast 500g

Ricotta Cheese 150g

Feta Cheese 200g, crumbled

Leeks 2 medium, finely chopped

Garlic Cloves 2, crushed

Extra Virgin Olive Oil 4 tbsp

Unsalted Butter 2 tbsp

Vegetable stock 1 cup

For the Sauce:

Lamb Brand Crushed Hot Chili pinch (optional)

Lamb Brand Black Ground Pepper pinch for taste

Lamb Brand Fine Salt pinch for taste

Extra Virgin Olive Oil 4 tbsp

Onion 1 medium, peeled and finely diced

Garlic Cloves 4, minced

Fresh Ripe Tomatoes 9g, peeled, seeded and chopped

For Finishing:

Lamb Brand Breadcrumbs 90g

Cheese 45g, grated

Fresh Parsley some chopped

The filling: Heat oil in a medium skillet, add the leeks and garlic and saute’. Add the sun dried tomatoes and cook gently, adding some of the stock to rehydrate. Add the minced chicken and cook for about 10 minutes, stirring occasionally. Mix the corn flour with the remaining stock and add to mixture, increase the heat and season. Add the ricotta cheese and the feta cheese, mix well. Finally, add walnuts, nutmeg and butter and stir until it forms a smooth paste. Allow to cool before filling the cannelloni.

The sauce: In a medium frying pan over medium heat, heat the oil, add the onion and saute’, stirring frequently until onion is tender. Add the garlic and saute’ for 2 minutes, reduce the heat to medium low, add the ripe tomatoes and the hot chili flakes. Season to taste and simmer sauce for about 15-20 minutes. Let cool slightly and process into a puree’. Fill the cannelloni and place in a buttered dish. Top with the tomato sauce and finally sprinkle with the mixture of breadcrumbs and cheese. Bake in a preheated oven 180°C for about 15-20 minutes. Garnish before serving.