Cauliflower and Broccoli Cannelloni
2 cups of Cauliflower
2 cups of Broccoli
6 cloves of garlic
5 sprigs of lemon thyme
Salt and pepper to taste
¼ cup of red wine vinegar
1 bottle passata (tomato concentrate)
½ cup parmesan cheese,
½ cup mozzarella cheese
¼ cup plain flour
60 grams butter
1 cup of milk
Pinch of nutmeg
Steam the broccoli and cauliflower until just cooked. Put aside.
In a fry pan in a little olive oil, add the garlic, anchovies, lemon thyme, chillies’, salt and pepper and gently fry for 5 minutes. Add a little more olive oil and put the cooked broccoli and cauliflower into the pan. Cook on a medium heat for 20-30 minutes. Put mixture aside and allow to cool down.
In a separate bowl, add the passata, red wine vinegar with a little salt and pepper and mix. Pour half of the mixture into a casserole dish.
Using a piping bag (or just a plastic bag with the corner cut off) pipe the mixture into cannelloni tubes. Place each tube in the casserole dish in one even layer. Then pour the rest of the passata mix over the top of the cannelloni’s.
In a small saucepan, add the flour and butter and stir on low heat for 5 minutes. Slowly add the milk while stirring until the mixture becomes thick and creamy. Add the nutmeg and half of the parmesan cheese. Pour this over the top of the casserole dish. Sprinkle the rest of the parmesan cheese and the mozzarella cheese over the top of the dish.
Bake in a pre-heated oven at 150 degrees C for 25 minutes. Serve with a light salad.
Kirrihill White Range Wine