Wednesday, 27 October 2010
A last supper
I fly to Marrakesh tomorrow, and in anticipation of a spiced-fuelled week I'm feeling nostalgic for some good old-fashioned home cooking before I go. This cannelloni straddles the divide between the lightness of summer eating and comforting winter stodge, combining the sun drenched flavours of courgette and lemon with the more homely overtones of a rich tomato sauce and cheddary golden top.
Summer and winter courgette cannelloni
Feeds 3-4 for dinner
2 medium courgettes, finely diced
1 medium onion, finely sliced
2 cans plum tomatoes
2 sweet red peppers, roasted (or use the pre-made version that come in a jar)
4 cloves garlic, finely chopped
5 sprigs of mint, finely chopped
the grated rind of 2 lemons
25g grated parmesan
50g grated cheddar
3 sheets fresh lasagne pasta, or dried cannelloni tubes
1) First make the tomato sauce by gently frying half the onion until translucent in a tablespoon of olive oil, then add one of the cloves of chopped garlic. Fry for another few minutes over a low heat, then pour in the tomatoes and their juices and the sweet peppers, and allow to simmer for ten minutes. Blend until smooth with a stick hand blender, then season to taste.
2) Now the filling - fry the remaining onion with the courgettes for ten minutes or until slightly browned and soft, then add the remaining garlic and lemon zest and fry for a further five minutes. Meanwhile, stir the parmesan and mint into the ricotta, then add the courgette mixture after allowing it to cool a little.
3) Spoon a little of the tomato sauce into the base of a deep 20 x 25cm dish, then cut the lasagne sheets into rectangles roughly 10 x 15cm. Roll large spoonfuls of the mixture up inside, and place on top of the tomato sauce. When you have used all the filling (this should fill about 10-12 rolls) pour the remaining tomato sauce over the top. There may be a little left over which you can pop in the freezer for another day. Top with the grated cheese and bake for 30-35 minutes at 375f/190c/gas mark 5, or until the cheese is golden.