Wednesday, November 3, 2010
20101103 Baked Cannelloni
(SOURCE: Delia's Complete How to Cook by Delia Smith)
The meatball sausage tasted really good - thanks to the bacon bits - but the bechamel sauce just didn't tickle my fancy.
8 fresh lasane sheets, each cut in half
150g mozzarella, diced
50g freshly grated parmesan (Parmigiano Reggiano)
FOR THE MEATBALLS
225g minced pork
1 tsp chopped sage leaves
95g unsmoked bacon
2 tbsp freshly grated parmesan (Parmigiano Reggiano)
2 tbsp chopped fresh parsley leaves
2 1/2 tbsp seasoned breadcrumbs
2 tbsp milk
1 large egg
a little nutmeg
salt and pepper
FOR THE BECHAMEL SAUCE
570ml (1 pint) milk
35g plain flour
1 bay leaf
65ml creme fraiche
salt and pepper
1. To make the meatballs, place all the ingredients into a bowl and mix everything well. Divde the mixture in half and then each half into eith, then lightly roll each of these into a sausage shape about 7.5cm long. Set aside.
2. To make the sauce, place the milk, butter, flour, ba leaf, nutmeg, and seasonings into a medium sized saucepan over a medium heat. Whisk all the time and slowly bring it up to simmering point until the sauce has thickened. Then turnn the heat down to its lowest setting and let the sauce simmer for about 5 minutes. Then remove the bay leaf, stir in the cream, taste to check the seasoning, cover and leave aside.
3. Place each meatball sausage on to a piece of lasagne and roll it up. Arrange them in the baking dish with the join underneath. Pour the sauce over and scatter the mozzarella cubes here and there. Finally, scatter the parmesan over the top and bake the dish in the oven for 40 minutes, until golden brown and bubbling.
4. Then remove it from the oven and let it settle for about 10 minutes before serving. Sprinkle a little extra parmesan over, and serve.