Manual Sunbeam MX9500 Planetary Mixmaster (page 47 of 52) (English)

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Recipes continued

Traditional Cannelloni with Buffalo

Mozzarella

Serves: 6-8

1 quantity of traditional pasta, rolled into

lasange sheets

20g butter

2 cloves garlic, crushed

2 onions, chopped

½ cup chopped fresh oregano

1 teaspoon dried basil

1 teaspoon ground nutmeg

1 teaspoon dried oregano

1 kg ground beef

½ cup tomato paste

700ml jar tomato puree

220g jar chargrilled capsicums, drained,

roughly chopped

1 cup chopped fresh basil

Salt and freshly ground black pepper, to taste

Cheese Sauce:

500g crème friache

1 ½ cups ricotta cheese

1 cup parmesan cheese

200g buffalo mozzarella cheese, roughly

grated

Salt and freshly ground black pepper, to taste

1. Melt butter in a large saucepan over

medium heat. Add garlic, onions, oregano

and nutmeg. Cook for 4-5 minutes or until

onions are translucent. Add beef and cook

for 5-6 minutes.

2. Add tomato paste and cook, stirring, for

2-3 minutes or until caramelised. Add

remaining ingredients. Bring to a simmer.

Reduce heat to medium-low. Cook for

20-25 minutes or until thickened. Season

to taste with salt and pepper. Set aside.

3. White sauce: in a large bowl combine

crème friache, ricotta, parmesan and

mozzarella. Stir to combine. Season to

taste with salt and pepper.

4. Lightly cover the base of a 30cm x 40cm

baking dish with white sauce.

5. Lay pasta sheets on a lightly floured

surface. Cut into 6-8cm strips. Place 2

tablespoons of beef mince mixture down

the centre of each sheet of pasta. Roll

into a cylinder and place into the prepared

baking dish. Repeat with remaining pasta

until the dish is full. Cover with remaining

white sauce. Cover with tinfoil. Bake for 20

minutes. Remove foil and cook for a further

15 minutes or until cheese sauce is golden

and bubbling. Serve.

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Sunbeam MX9500 Planetary Mixmaster Manual

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