Parsley and Pancetta Cannelloni
|Tomato passata||600 Milliliter|
|Red wine||150 Milliliter|
|Brown sugar||1 Teaspoon|
|Garlic||1 Clove (5 gm), peeled, crushed|
|Cannelloni tubes||12 (Dried)|
|Mozzarella cheese||150 Gram, cubed|
|Freshly ground black pepper||To Taste|
|For parsley and pancetta|
|Olive oil||1 Tablespoon|
|Onion||1 , peeled, finely chopped|
|Garlic||2 Clove (10 gm), peeled, finely chopped|
|Pancetta||125 Gram, cubed|
|Chopped flat leaf parsley||4 Tablespoon|
|Fresh white breadcrumbs||200 Gram|
|Double cream||150 Milliliter|
|Lemon||1 , juiced and zested (Use Unwaxed Piece)|
leaf and oil in a saucepan.
Season, then bring to the boil.
Cover the pan with a lid and leave to simmer for 15 minutes.
To make the filling, heat 1 tbsp oil in a saucepan, add the onion, garlic and pancetta and cook for 4-5 minutes, until softened and golden.
Add the parsley, breadcrumbs, cream, lemon zest and juice to the pan, then season to taste.
Spoon the filling mixture into the cannelloni tubes and arrange the stuffed tubes in a 30 x 20 cm baking dish.
Pour the tomato sauce over the top of the cannelloni tubes and sprinkle with the mozzarella cubes.
Bake in the oven for 40 minutes, or until the top is bubbling and golden and the pasta is cooked through.