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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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