Ingredients
- 1 pound 2oz good-quality cannelloni tubes
- 1 pound 2oz good-quality cannelloni tubes
- 1/2 cup plus 3 tablespoons olive oil
- 3 cup carrots, peeled and diced
- 4 stick celery, trimmed and finely diced
- 1 stick large red onion, peeled and finely diced
- 1 stick leek, trimmed and outer leaves discarded, finely diced
- 2 clove garlic, peeled and sliced
- 5 clove portobello mushrooms, finely chopped
- 1 pound 2oz good-quality cannelloni tubes
- 1/2 cup plus 3 tablespoons olive oil
- 3 cup carrots, peeled and diced
- 4 stick celery, trimmed and finely diced
- 1 stick large red onion, peeled and finely diced
- 1 stick leek, trimmed and outer leaves discarded, finely diced
- 2 clove garlic, peeled and sliced
- 5 clove portobello mushrooms, finely chopped
- 1 1/2 pound fresh spinach
- 1 pound 2oz good-quality cannelloni tubes
- 1/2 cup plus 3 tablespoons olive oil
- 3 cup carrots, peeled and diced
- 4 stick celery, trimmed and finely diced
- 1 stick large red onion, peeled and finely diced
- 1 stick leek, trimmed and outer leaves discarded, finely diced
- 2 clove garlic, peeled and sliced
- 5 clove portobello mushrooms, finely chopped
- 1 1/2 pound fresh spinach
- 1 cup light cream
- 4 fluid ounce good-quality anchovy fillets in oil, drained and finely chopped
Preparation
Baking Directions:
The first thing to do is find yourself a casserole pan or earthenware dish that will snugly hold all your cannelloni standing upright, as shown in the picture opposite.
I used one that’s 8 inches in diameter and 5 inches deep, if you want to be precise — and in this recipe, being precise helps!Preheat the oven to 375°F.
To make your ragú, put your dried porcini in a bowl and just cover them with boiling water.
Leave to soak for 5 minutes.
Meanwhile, put a large heavy-based saucepan on a medium heat and add the olive oil, carrots, celery, onion and leek.
Cook gently for 8 to 10 minutes, then add the garlic and Portobello mushrooms.
Remove the porcini from the bowl, add them to the pan and cook for a further 5 minutes until the veg has softened.
Strain the porcini liquor through a sieve and add this to the pan with a large wineglass of water.
Allow the liquid to reduce slightly, then tip in your tomatoes and add your chopped basil stalks.
Season with salt and pepper, and bring to the boil.
Simmer for up to 45 minutes, until you have a thick, rich vegetable ragú.
Tear in the basil leaves.
In a saucepan, heat a splash of oil and add the spinach, stir, then leave to wilt down.
Season with salt, pepper and a grating of nutmeg and put aside.
To make your quick white sauce, all you have to do is mix the cream, crème fraîche, anchovies and grated Parmesan.
Then check the seasoning and that’s it! Now get out that dish or pan you located at the beginning of the recipe and spoon in ½ inch of the cheese sauce.
Sprinkle with grated Parmesan and top with the spinach.
Carefully ladle over half your vegetable ragú and stand your cannelloni tubes in it.
Press the tubes down into the sauce with the palm of your hand — the sauce will come up and half fill the tubes.
Spoon over the rest of the ragú, smoothing it down into the holes.
Pour over the remaining cheese sauce, sprinkle over some grated Parmesan, drizzle with olive oil and bake in the preheated oven for 45 minutes until golden and bubbly.
Bloomin’ tasty.
