Friday, 23 September 2016

Cannelloni Nicoise Style

This was absolutely delicious. Really simple to make but oh so flavourful. I used the cherry tomatoes from my garden and they are so sweet cooked this way. 

Cannelloni Nicoise Style (from Rachel Khoo's Kitchen Notebook)
(Serves 4)

For the tomato sauce
500g cherry tomatoes, halved
1 tbsp oil
pinch salt

For the filling
2 courgettes
8 large fresh lasagne sheets
8 tsp olive tapenade
200g grilled peppers
200g cooked artichokes
200g creme fraiche
100g mozzarella, sliced or grated

Preheat the oven to 180C. Put the tomatoes, oil and salt into a small saucepan. Cover with a lid and cook over a medium heat for 8 mins or until the tomatoes have burst. Meanwhile, using a peeler, slice the courgettes into ribbons.

Spread the tapenade thinly over the lasagne sheets. Lay a few of the courgette ribbons down the length of the sheet just to cover them.

Mix the peppers and artichokes and spoon three tbsp of the mixture down the centre of each sheet, then roll up tightly from the long side, keeping the filling inside. Put 2 tbsp of sauce in a baking dish and then put the roll on top. Repeat with the rest of the sheets.

Pour the tomatoes over the lasagne rolls. Stir some pepper into the creme fraiche until smooth and put tbspfuls randomly on top of the cannelloni. Top with the mozzarella and put in the oven and back for 30 mins until golden and bubbly. Serve.

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