Cannelloni anyone? 🇮🇹 This is a twist made with a pork ragú topping with tarragon, fennel, red chilli, piccolo, spring onion and white wine reduction.
So easy and so simple to make. Getting the quantities of herbs and spices right for a rich ragú is crucial....otherwise it’s underwhelming if it’s lacking or it is incredibly bitter if over seasoned and over cooked. The whole dish has to be well seasoned and balanced or it makes for a flat dish.
Message me for recipe details. Also for different ragú recipes such as... lamb, soya, mushroom or aubergine. Or for a simple great passata packed with herbs.
1. Make a béchamel with parmesan and healthy amount of black pepper and salt.
2. Take lasagne sheets and make a spread of cream cheese and spinach and roll up the cannelloni
3. Add the ragú on top
4. Sprinkle a mix of cheddar and Roquefort for the topping.
5. Bake for a further 25 mins 🧀🥓🌶🍃 #sundayfunday#sundaydinner#familydinner