Phoenix Rising

Leek & Ricotta Cannelloni

Vegetarian take on a classic Italian recipe.

Ingredients

• For the Tomato Sauce
  • 1 Large onion finely chopped
  • 2 Garlic cloves finely chopped
  • 2 tblsp Vinegar
  • 1 tsp Sugar
  • 1 can tinned Tomatoes
  • Olive Oil
  • Salt & Pepper to taste
• For the Cannelloni
  • 2-3 Leeks finely sliced
  • Ricotta
  • 1 crushed Garlic clove
  • Soft Lasagna sheets
  • Olive Oil
  • Salt & Pepper to taste
• For the Bechamel Sauce
  • Milk
  • Butter
  • Flour
  • Grated italian cheese
  • Onion
  • Bay Leaf
  • Cream
  • 1 Egg Yolk
  • Salt & Pepper to taste

Method
Tomato Sauce

1. Gently fry the onions and garlic in a little olive oil and add the tin of tomatoes when browned.
2. Reduce this down to a sauce.
3. In a seperate pan, mix the vinegar and sugar and cook down to its essence (thick sauce consistency), this is known as a GASTRIQUE, and is used to balance the acid in the tomato sauce. Add this to the tomato sauce.
4. Set aside the tomato sauce.

Cannellonis

1. Gently saute the leeks with the crushed garlic in a little olive oil, until soft.
2. Let cool slightly before adding the ricotta cheese and mix.
3. Use about a tablespoon of the mix for each cannelloni.
4. Becehamel Sauce
5. Infuse the milk with the onion and bay leaf gently DO NOT BOIL.
6. Make Bechemel Sauce
7. Add the Cheese

Construction

1. In an ovenproof dish, spread the tomato sauce over the bottom.
2. Lay the cannellonis on top.
3. Pour the Bechamel Sauce on top.
4. Sprinkle with Cheese
5. Cook in the oven for 30 minutes at 200°C