So I got home from work yesterday evening expecting dinner to be ready and waiting. How wrong I was, even a six hour stint running around the pub garden doesn't mean I'm excused from cooking dinner. Gone are the days that a roast dinner is essential on a Sunday night - fortunately I scoffed about 4 Yorkshire puddings and countless roast potatoes at work where the roasts never end. Still hungry when I got home and although I definitely meant to make gnocchi, I really didn't want to wait around so I made this instead.
Serves 2/3
Ingredients:
1 Yellow Pepper (Diced)
1 Red Onion (Diced)
10 Cherry Tomatoes (Quartered)
4 Asparagus (Roughly Chopped)
4 Cloves Garlic (Roughly Chopped)
8 Cannelloni Tubes
150g Goats Cheese (Roughly Chopped)
1/2 Ball Mozzarella (Roughly Chopped)
100ml Double Cream
Olive Oil
1 Handful Basil (Roughly Chopped)
2 Slices Prosciutto (Fried and Dried, before roughly chopped)
Put a pan of salted water on to boil with a table spoon of olive oil so the pasta doesn't stick together. Roast the vegetables and garlic in the over for 20 minutes on 200 degrees with salt, pepper and olive oil.
Par boil the cannelloni for 5/6 minutes, then drain. Fill each tube with roasted vegetables and put into a baking tray, cover the canelloni with the double cream and the cheese (I never said this was a healthy meal)
. Sprinkle over the dried prosciutto and drizzle a little more olive oil over the top. Bake in the oven for another 20 minutes. Once done, sprinkle over the chopped basil and serve.
Nothing goes with this meal better than rocket and parmesan salad with a drizzle of olive oil and balsamic glaze.
I am currently making gnocchi as I write this, so I will have a recipe for you tomorrow!
Ciao!
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