cannelloni con salsiccia e asparagi
cannelloni with sausage and asparagus
(Cannelloni with Sausage and Asparagus) This is a baked pasta version of the Orecchiette with Sausage and Asparagus recipe.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
chop the onion
gut the sausages
wipe and chop the mushrooms
make the filling
stuff the cannelloni
bake the cannelloni
boil, then sear the asparagus
cannelloni with sausage and asparagus
INGREDIENTS
FOR SIX PEOPLE
600g sausage meat
1 small onion
90g cooked chestnuts (Merchant Gourmet)
100g button/chestnut mushrooms
500g asparagus spears
500-650g bechamel sauce
PASTA
300-400g dry cannelloni
METHOD
Chop the onion finely and part-cook by frying gently for a minute or two in a little EVO and a splash of water until it starts to soften. Turn the heat off and let it cool. Chop the mushrooms into small pieces and mix together with the sausage meat and then the onion too. Delitcately stuff the cannelloni with this meat filling. Just keep going until you’ve used up all the filling.
Either make your own béchamel sauce or use a bought jar of ‘lasagne’ cheese sauce - my preference is always to take the 'pragmatic' pasta route and use a good quality pre-prepared béchamel or even chiller cabinet 'four cheese' sauce. The meat and asparagus are the heroes of this dish, so I don’t see the point of going to the bother of making your own béchamel and bringing out big cheese flavours - you may as well save time and go pre-prepared!
Spread a thin layer of sauce on the base of each over dish you use and arrange the stuffed cannelloni in rows, in a single layer. Cover them all in a generous layer of sauce and grated parmesan. Bake, following packet instructions. Boil the asparagus separately and sear in a hot pan with a little EVO or butter before plating on each portion.
NUTRITION per serving
KCAL: 995
Fat (g): 43.6
Sat Fat (g): 18.2
Carb (g): 106
Sug (g): 14.3
Fibre(g): 9.6
Prot (g): 41.1
Salt (g): 1.78
