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Cannelloni Alla Napoletana

The.french.connection's picture
  Pasta dough 2 Cup (32 tbs) (2 recipes basic)
  Ripe firm tomatoes 2 Kilogram (large size)
  Cheese 225 Gram, diced
  Grated cheese 100 Gram (1 cup)
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), crushed
  Olive oil 150 Milliliter (2/3 cup)
  Finely chopped basil 1⁄2 Cup (8 tbs)
  Salt 3 Teaspoon (Leveled)
  Pepper powder 1⁄3 Teaspoon (Leveled)
  Anchovy fillets 1 Cup (16 tbs)

For Cannelloni
1. Prepare the dough as instructed. Divide the dough into 2 parts. Roll out each part of dough on a floured board into a 1/4" thick sheet. Leave it to dry for 20-30 minutes. Do not allow to become too brittle.
2. Cut the pasta into 3" x 3" squares.
3. Boil water in a large saucepan with 2 teaspoons salt, cook the squares batch by batch until tender but firm. Drain and cool on a damp cloth. Each square should be separated from each other.
4. Blanch and chop tomatoes.
5. Heat oil in a pan, fry onion and garlic lightly; add tomatoes; and 1 teaspoon salt, pepper and simmer for 20-'25 minutes.
6. Rub half the tomatoes through a sieve and flavour with basil.
7. Place pasta squares on a board batch by batch. Place 1 tablespoon unsieved tomatoes on each square.
8. Place few cheese cubes, anchovy on each square, sprinkle with grated cheese and roll each square like a pancake covering the filling.
9. Place the rolls in one layer in a greased shallow baking dish. Cover with sieved tomatoes, sprinkle remaining grated cheese on top.
10. Bake in a moderate oven 1 90°C-375°F-gas mark-4 for 20 minutes. Serve immediately.
Vegetarian Cannelloni Alia Napoletana
Simply omit anchovy fillets and follow the recipe as directed above.

Recipe Summary

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