Leek and Silverbeet Cannelloni with Tomato Sauce
Photography 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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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.