Leek and Silverbeet Cannelloni with Tomato Sauce
Photography by Aaron McLean.
This cannelloni recipe will not only satisfy you but will also warm you up. It's a perfect meal to share with your loved ones.
Serves: 4-6
INGREDIENTS
20 wonton wrappers*
Filling
8 large stalks silverbeet, tough stem removed
3 tablespoons olive oil
small knob of butter
2 slices bacon, chopped
1 leek with lots of white stem, well washed, finely sliced
1 carrot, grated
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
200 grams cottage cheese
finely grated zest of 1 lemon
1⁄2 cup freshly grated Parmesan
1 egg, lightly beaten
2 tablespoon chopped flat-leaf parsley
sea salt and freshly ground pepper
To finish
1 large jar tomato pasta sauce
3 tablespoons cream
freshly grated Parmesan
METHOD
Preheat the oven to 200°C.
Filling: Drop the silverbeet into a pot of boiling, salted water and cook for 5 minutes. Drain well. Wrap in a clean tea towel and squeeze out the excess water. Slice thinly.
Heat the oil and butter in a sauté pan and cook the bacon, leek, carrot, garlic and rosemary until the leek is very tender. Add the silverbeet and cook for another few minutes. Spread onto a large plate to cool quickly. Mix the cottage cheese, lemon zest, Parmesan, egg and flat-leaf parsley in a bowl and season. Stir in the cooled vegetables.
To finish: Place a spoonful of filling on each wrapper and roll into a tube. Place seam side down in a lightly oiled baking dish. Pour over the tomato sauce, drizzle with the cream and cover generously with Parmesan.
Bake for 30 minutes until golden and bubbling. Serve with a crisp salad.
* Wonton wrappers: available from Asian food stores and some supermarkets. They come in two thicknesses. Purchase the thick ones for this recipe.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.