- \n
- 1 large onion<\/li>\n<\/ul>\n<\/div>\n\n
- \n
- 1 carrot<\/li>\n<\/ul>\n<\/div>\n\n
- \n
- 6 cloves of garlic<\/li>\n<\/ul>\n<\/div>\n\n
- \n
- 2 stick of celery<\/li>\n<\/ul>\n<\/div>\n\n
- \n
- olive oil<\/li>\n<\/ul>\n<\/div>\n\n
- \n
- 400 g quality minced chuck steak<\/li>\n<\/ul>\n<\/div>\n\n
- \n
- 45 g higher-welfare pancetta<\/li>\n<\/ul>\n<\/div>\n\n
- \n
- 100 ml red wine<\/li>\n<\/ul>\n<\/div>\n\n
- \n
- 250 ml organic beef stock<\/li>\n<\/ul>\n<\/div>\n\n
- \n
- 2 x 400 g tins of chopped tomatoes<\/li>\n<\/ul>\n<\/div>\n\n
- \n
- 1 teaspoon dried oregano<\/li>\n<\/ul>\n<\/div>\n\n
- \n
- 1 pinch of sugar<\/li>\n<\/ul>\n<\/div>\n\n
- \n
- 1 tablespoon tomato pur\u00e9e<\/li>\n<\/ul>\n<\/div>\n\n
- \n
- 200 ml single cream<\/li>\n<\/ul>\n<\/div>\n\n
- \n
- 200 ml milk<\/li>\n<\/ul>\n<\/div>\n\n
- \n
- 30 g Parmesan cheese , plus the heel of the wedge (optional), plus extra to serve<\/li>\n<\/ul>\n<\/div>\n\n
- \n
- 1 whole nutmeg , for grating<\/li>\n<\/ul>\n<\/div>\n\n
- \n
- 8 fresh lasagne sheets<\/li>\n<\/ul>\n<\/div>\n\n
- \n
- 50 g Gorgonzola<\/li>\n<\/ul>\n<\/div>\n\n
- \n
- 2 sprigs of fresh flat-leaf parsley<\/li>\n<\/ul>\n<\/div>\n
<\/p>\n
So this weekend I made my first Cannelloni. Up until now I\u2019d never heard of the dish – I can\u2019t believe how I\u2019ve made it this far in life without knowing.<\/p>\n
The recipe I used was from Jamie Oliver\u2019s website with a few changes. The main ones were substituting Gorgonzola (which we couldn\u2019t get hold of on the day) with St Agur, using dried lasagna sheets that were part boiled as I couldn’t get fresh and using prosciutto instead of\u00a0pancetta.<\/p>\n
So to start with you first make a beef ragu. This starts with onion, celery, carrot and garlic.<\/p>\n
![\"\"](\"https:\/\/daft-ideas.co.uk\/food\/wp-content\/uploads\/2018\/05\/2C4A0CA4-EB72-4790-AE1A-306AA8E36ED3-300x225.jpeg\")
<\/p>\nOnce I browned these, half the veg was removed and then the mince and\u00a0prosciutto was browned. Red wine, stock and chopped tomatoes were then added to this and left to simmer for 45mins.<\/p>\n
![\"\"](\"https:\/\/daft-ideas.co.uk\/food\/wp-content\/uploads\/2018\/05\/56305B8E-6DED-4746-B9A3-879510423FDF-225x300.jpeg\")
<\/p>\nI then boiled the lasagna sheets. Make sure you add olive oil to the water to prevent sticking. This caught me out and I lost the first batch.<\/p>\n
Whilst this was simmering I create the sauce for the bottom of the dish. This started with the veg removed earlier and then more chopped tomatoes, tomato pur\u00e9e, sugar and oregano. After simmering for 15 mins this goes in the bottom of the dish.<\/p>\n
![\"\"](\"https:\/\/daft-ideas.co.uk\/food\/wp-content\/uploads\/2018\/05\/56645E42-6810-438E-B504-E9C4F7147FC9-225x300.jpeg\")
<\/p>\nNext to create the sauce for the top. This is made of milk and cream. I used creme fresh instead. Garlic nutmeg and cheese are then added to this.<\/p>\n
![\"\"](\"https:\/\/daft-ideas.co.uk\/food\/wp-content\/uploads\/2018\/05\/BB73E24E-0C46-49C6-A6C5-FB38C6EDD8FB-225x300.jpeg\")
<\/p>\nAt this point I didn\u2019t think that the cheese sauce or the ragu were thick enough to I added some dissolved cornflower to both.<\/p>\n
Now time for making the rolls! As I\u2019d never done this before it was a little fiddly to start with but I soon got it down. About 3 wooden spoon fulls seemed the right amount.<\/p>\n
![\"\"](\"https:\/\/daft-ideas.co.uk\/food\/wp-content\/uploads\/2018\/05\/E3D5CAD7-1141-4CAD-A3DC-4DD0985D8A4D-300x225.jpeg\")
<\/p>\nI rolled them up and added them to the dish.<\/p>\n
![\"\"](\"https:\/\/daft-ideas.co.uk\/food\/wp-content\/uploads\/2018\/05\/5B348240-B010-46C4-A796-EF1A2FC101F4-300x225.jpeg\")
![\"\"](\"https:\/\/daft-ideas.co.uk\/food\/wp-content\/uploads\/2018\/05\/B2C86780-BA7A-4A59-8A52-4A56DCD24744-300x225.jpeg\")
<\/p>\nThen add the cheese sauce.<\/p>\n
![\"\"](\"https:\/\/daft-ideas.co.uk\/food\/wp-content\/uploads\/2018\/05\/638388F5-B25F-4CEF-8CC9-E84C81033D9A-300x225.jpeg\")
<\/p>\nThen grated cheese and blue cheese.<\/p>\n
![\"\"](\"https:\/\/daft-ideas.co.uk\/food\/wp-content\/uploads\/2018\/05\/AFB088F3-A508-47E8-9CBC-7D2C66049F33-300x225.jpeg\")
<\/p>\nNow time for the oven. The recommended cooking for this is 30-35 minutes at 180 degrees c. I have an old oven that tends to need to be at a lower temp, so I cooked at 160 for 25 and it came out perfectly.<\/p>\n
![\"\"](\"https:\/\/daft-ideas.co.uk\/food\/wp-content\/uploads\/2018\/05\/386C7774-61AA-4290-8150-4D0AEEC94A42-300x225.jpeg\")
![\"\"](\"https:\/\/daft-ideas.co.uk\/food\/wp-content\/uploads\/2018\/05\/BF531380-00E8-4F85-AF94-DF787CE695A7-e1526403262163-300x225.jpeg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"Ingredients 1 large onion 1 carrot 6 cloves of garlic 2 stick of celery olive oil 400 g quality minced chuck steak 45 g higher-welfare pancetta 100 ml red wine 250 ml organic beef stock 2 x 400 g tins of chopped tomatoes 1 teaspoon dried oregano 1 pinch of sugar 1 tablespoon tomato pur\u00e9e 200 ml single cream...<\/p>\n","protected":false},"author":1,"featured_media":119,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"_links":{"self":[{"href":"https:\/\/daft-ideas.co.uk\/food\/index.php\/wp-json\/wp\/v2\/posts\/108"}],"collection":[{"href":"https:\/\/daft-ideas.co.uk\/food\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/daft-ideas.co.uk\/food\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/daft-ideas.co.uk\/food\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/daft-ideas.co.uk\/food\/index.php\/wp-json\/wp\/v2\/comments?post=108"}],"version-history":[{"count":2,"href":"https:\/\/daft-ideas.co.uk\/food\/index.php\/wp-json\/wp\/v2\/posts\/108\/revisions"}],"predecessor-version":[{"id":145,"href":"https:\/\/daft-ideas.co.uk\/food\/index.php\/wp-json\/wp\/v2\/posts\/108\/revisions\/145"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/daft-ideas.co.uk\/food\/index.php\/wp-json\/wp\/v2\/media\/119"}],"wp:attachment":[{"href":"https:\/\/daft-ideas.co.uk\/food\/index.php\/wp-json\/wp\/v2\/media?parent=108"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/daft-ideas.co.uk\/food\/index.php\/wp-json\/wp\/v2\/categories?post=108"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/daft-ideas.co.uk\/food\/index.php\/wp-json\/wp\/v2\/tags?post=108"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- 2 sprigs of fresh flat-leaf parsley<\/li>\n<\/ul>\n<\/div>\n
- 50 g Gorgonzola<\/li>\n<\/ul>\n<\/div>\n
- 8 fresh lasagne sheets<\/li>\n<\/ul>\n<\/div>\n
- 1 whole nutmeg , for grating<\/li>\n<\/ul>\n<\/div>\n
- 30 g Parmesan cheese , plus the heel of the wedge (optional), plus extra to serve<\/li>\n<\/ul>\n<\/div>\n
- 200 ml milk<\/li>\n<\/ul>\n<\/div>\n
- 200 ml single cream<\/li>\n<\/ul>\n<\/div>\n
- 1 tablespoon tomato pur\u00e9e<\/li>\n<\/ul>\n<\/div>\n
- 1 pinch of sugar<\/li>\n<\/ul>\n<\/div>\n
- 1 teaspoon dried oregano<\/li>\n<\/ul>\n<\/div>\n
- 2 x 400 g tins of chopped tomatoes<\/li>\n<\/ul>\n<\/div>\n
- 250 ml organic beef stock<\/li>\n<\/ul>\n<\/div>\n
- 100 ml red wine<\/li>\n<\/ul>\n<\/div>\n
- 45 g higher-welfare pancetta<\/li>\n<\/ul>\n<\/div>\n
- 400 g quality minced chuck steak<\/li>\n<\/ul>\n<\/div>\n
- olive oil<\/li>\n<\/ul>\n<\/div>\n
- 2 stick of celery<\/li>\n<\/ul>\n<\/div>\n
- 6 cloves of garlic<\/li>\n<\/ul>\n<\/div>\n
- 1 carrot<\/li>\n<\/ul>\n<\/div>\n