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Parsley And Pancetta Cannelloni

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Ingredients
  Tomato passata 600 Milliliter
  Red wine 150 Milliliter
  Brown sugar 1 Teaspoon
  Garlic 1 Clove (5 gm), peeled, crushed
  Bay leaf 1
  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)
  Salt To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
55 Minutes
Ready In: 
75 Minutes
Servings: 
4

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