You have to take your time with this one, nevertheless it’s a wonderful factor to do on a wet day.
Wine suggestion: This instantly made me consider a vibrant, youthful, vibrant purple Italian purple. We had nothing handy from the Sorrento/Naples space so we crossed over to the Marches for Umani Ronchi’s Rosso Conero Serrano. A scrumptious mix of Montepulciano and Sangiovese that got here in admirably with a sublime core of purple fruits and positive tannins.
Sorrento model cannelloni – for 4 folks
First you should make a batch of contemporary egg pasta. Should you’ve by no means executed this earlier than, a YouTube video may be useful.
Make a mound of flour on a big wood board. Make a crater within the heart and break the eggs into it.
Use a fork to interrupt up the egg yolks and gently beat earlier than incorporating the flour by beating it into the eggs. As soon as you’ve got added sufficient flour that the eggs will not run off, you can begin utilizing your palms and proceed mixing, bringing the flour and eggs collectively right into a smooth, crumbly ball.
Knead the pasta till the dough begins to grow to be smooth and clean – a minimum of 5 minutes. If the ball continues to be dry and flaky after the primary jiffy, wipe a number of drops of water onto the board and knead them into the dough. You might want to do that a number of occasions, however do not add an excessive amount of, restrict it to a couple drops at a time.
As soon as the dough is clean, agency however pliable, let it relaxation for a minimum of half-hour, lined with a fabric or cling movie.
Clamp a pasta machine to an acceptable desk and set it to its widest setting. Divide the pasta dough into 4, take 1 / 4 and put the opposite 3 again underneath the fabric. Flatten the dough right into a patty and go it by way of the rollers. Fold the strip of dough like an envelope and pull it by way of another time, then fold it over once more and pull it by way of another time. It will likely be the scale of a small e-book.
Set the machine to 2 and go the dough by way of, however don’t fold this time. Do the identical with the third place, and so forth, till you’ve got gone by way of all of the positions and have an extended strip which you can reduce to make it extra manageable. Mud with some flour if it feels sticky.
Repeat this technique with the opposite clumps of paste. Lower the pasta into 12 sheets of 20 x 10 cm every.
FOR THE SAUCE:
- 6 tbsp olive oil
- 2 cloves of garlic
- a pinch of chili flakes
- 2 x 400g tins of plum tomatoes
- a number of contemporary basil leaves
FOR THE FILLING:
- 300 g ricotta, drained
- 2 eggs
- 200 g mozzarella, drained in a single day and reduce into cubes
- 3 full tablespoons of chopped flat-leaf parsley
- 60 g Parmesan cheese, grated, plus further for topping
- a number of contemporary basil leaves
- grated nutmeg
First make the sauce. Warmth the olive oil, garlic and chilli in a big, deep skillet. When the garlic is aromatic, add the tomatoes, basil and a pinch of salt. Crush the tomatoes with a wood spoon and simmer for quarter-hour.
For the filling, mash the ricotta in a big bowl and beat within the eggs. Add the mozzarella, parsley and Parmesan cheese and season with salt, pepper and nutmeg.
Carry a big pan of salted water to the boil and put together a big bowl of chilly water. Drop a number of pasta sheets into the boiling water, let stand for 1 minute, then elevate them into the chilly water for 20 seconds and place them on clear kitchen towels.
To roll the cannelloni, place 2 spoonfuls of the filling on the prime of the lengthy edge of every pasta sheet and roll up.
Unfold a bit tomato sauce on the underside of a big baking dish, organize the cannelloni on prime, sprinkle with grated Parmesan cheese and some leaves of basil and pour the remainder of the sauce on prime.
It helps to let the dish relaxation for a minimum of 2 hours and even in a single day.
Preheat the oven to 200C and bake for half-hour.
Let the dish relaxation for half-hour earlier than serving with a inexperienced salad.
(Unique recipe from An AZ of Pasta by Rachel Roddy, Penguin: Fig Tree, 2021.)
