Cannelloni alla Tripepi ….

March 23, 2012 in Pasta Recipes, sauces

 

I recently spent a wonderful week in Cape Town flitting from one restaurant to the next; and spending some quality time with my son Daniele’s girlfriend, Suzanne.  I must admit that I didn’t do much in the way of cooking at his house this visit as there seemed to be a never ending string of social engagements.  YAY!!

 

Saturday morning stroll along Long St.

I was only too happy to opt for sun downers, picnics and sunsets on Signal Hill and at Spier Wine Estate, luncheons at the Waterfront at the Greek Fisherman, fantastically refreshing and not too sweet lemonade in Long Street and a couple of sensational and incredible value for money, sushi dinners at Minato . This visit was more about restaurants less about stoves.I don’t think that I will ever get bored with looking up from a plate of great food or out of the window and seeing that exquisite mountain. I get such a thrill from its majestic presence and find that my batteries get super-charged when I visit Cape Town.

 I did get to cook “in front” of the camera for once which was the most amazing experience! I will devote an entire post to this experience as soon as I know what will be done with the footage! Watch this space!

I got to cook in Ishay Ypma’s beautiful and very sexy kitchen. Ishay is the blogger extraordinaire who brings us the Best Food Blog of the year blog – ‘Food and the Fabulous”. We churned out a batch of home-made taglietelle together using some rather unusual and challenging flour, made a spicy Chorizo and Prawn Pasta Sauce and clobbered a good few bowls of Ishay’s absolutely smashing raspberry semifreddo. All this food was sent on their merry gourmet way with a bottle (or two) of delish Chardonnay – my plunder from our Spier Picnic.Home-made lemonade ….. juicy!

 

I have been literally missing in action for a while for which I offer my apologies but sometimes life hands one mammoth chunks of ‘stuff’ and we find ourselves having to knuckle down and do the needful, looking neither left nor right and devoting our ‘all’.  I am observing my oft given advice – tits out, chin out and am following my nose for this too shall pass.

Long Street ....

 That’s enough whining from me; let’s talk food!Easter Sunday is coming up, which for la casa Tripepi means, food, family and lots of both!  Daniele and Suzanne are arriving from the Cape for the holiday and my Easter Sunday lunch table promises much laughter and revelry and I just can’t wait.   In order to navigate all of my commitments and the celebratory meals of the moment I shall have to get my act together and plan ahead. 

It's good to have both feet well and truly planted ..

Cannelloni is the perfect dish for such a large family gathering,  and the real bonus is that it can be prepared well in advance in large quantities and frozen ready for a large crowd of hungry Easter bunnies.  It’s a great way to say goodbye to the solemnity of Lent and celebrate with family and friends. 

I make my own fresh pasta when I make cannelloni, click here for the recipe for fresh pasta and a step by step guide to mastering a hand cranked Italian pasta machine.  If you don’t have a machine or are not inclined to make your own pasta, simply buy a box of the ready-made cannelloni shells.  The easiest method of filling the shells is by piping the mince into them and, believe me, I have tried every method and this one saves time and is far less effort.  The recipe can be divided up into three parts and I generally make the pot of tomato sauce and the mince and spinach cannelloni filling one day and the fresh pasta and béchamel sauce the following day.  This béchamel recipe is a Tripepi favourite – it produces a sauce that is jam packed full of amazing flavour. 

 

 

 

 

Cannelloni Stuffed with Mince & Spinach.

The Tomato Sauce

Ingredients 

Olive oil, enough to cover the bottom of your pot

1 large or 2 small Onions finely chopped

2 large cans of Italian plum tomatoes – squashed in a bowl

1 large handful of fresh basil

2Tbs of chopped fresh garlic

1 chicken stock cube

1 glass of dry white wine 

Method

Brown the onion and garlic in the olive oil.  Add the white wine and cook out all of the alcohol.

Allow all of the alcohol to cook out.

Add the chicken cube, black pepper and tinned tomatoes and bring to the boil. 

Bring the sauce to the boil for 10 minutes then reduce the heat and simmer.

Bring to the boil for 10 minutes then reduce to a simmer.

 Reduce down to a simmer for a further 20 minutes, and add the basil whole so you get the flavour of the basil and can

take it out when the sauce is cooked.

Leave the basil leaves on their stalks.

 

Once your tomato sauce is cooked set aside.

 

 

The Bechamel Sauce 

Flavouring your milk really elevates this bechamel to super star status!

 Ingredients

 1L milk

1 onion cut into quarters

2 bay leaves

10 black pepper corns

1 chicken stock cube

nutmeg – a good 1/2 tsp 

8Tbs of flour

10 Tbs or 250g of butter

Flavour your milk with the chopped onion, bay leaves and peppercorns

Method

Place the milk, onion, black peppercorns and bay leaves into a saucepan and gently heat to just below boiling point ,

reduce the heat and steep for about 20 minutes.

Sieve out the onions, peppercorns and  bay leaves, discard them and allow the milk to cool.

Sieve out the aromatics.

The secret to a great béchamel is to cook your butter and flour until it turns a nutty brown colour.  You will notice that I use quite a lot of butter (can you hear my hips groaning) – this keeps the sauce from getting lumpy.  Butter is like mascara – you just can NEVER use too much! 

 A good béchamel sauce will raise your cannelloni up to superstar Diva status

Who doesn't love a tiara?

Melt your butter in a heavy based pot – add the flour and mix with a whisk and keep stirring while it cooks on your stove.  You are looking for a nutty brown colour.  When the mixture turns dark – slowly add your milk about half a cup at a time, whilst stirring constantly.  This requires quite a bit of elbow grease!

Browning your butter and flour mixture.

When all of the milk has been added and the béchamel is cooking nice and gently on the stovetop grate at least 1/2 a tsp of nutmeg into the sauce, add a good 1 ½ cups of strong cheese, pecorino or a mature cheddar are the best and season the sauce well with plenty of fine black pepper and some salt until your taste buds do a happy dance!

Set aside.

Smooth and Silky Bechamel bursting with flavour.

 

Cannelloni Filling

Mince ready for the pot.

 

Ingredients

750g beef mince and 250g pork mince.

Olive oil

2 glasses of dry white wine

3Tbs of finely chopped garlic

2 finely chopped onions

500g of readymade creamed spinach

2 – 3 eggs

1 x 250ml container of fresh cream – my hips are screaming!

1/4tsp grated nutmeg

2 chicken stock cubes

2 tsp dried oregano

4Tbs of chopped fresh basil

Plenty of black pepper

1/2 a 475ml can of Italian Peeled tomatoes – place into a bowl and squashed into pulp by hand.

 

Method

Heat your oil in a pot, add the chopped onion and garlic and brown – now add the mince and brown it well,  your mince needs to be well browned – this is what gives your sauce a good deep flavour. 

Brown your meat well to give you a tasty sauce.

To lift the delicious meat caramelisation off the bottom of your pot and into your sauce you add the wine and cook until all of the alcohol is cooked off.

Add your wine ........

 

Add the ½ can of tinned tomato, 2 tsp of oregano, fresh basil, chicken stock cubes and black pepper.

Cook together for about 10 minutes and all of the liquid from the tomatoes has gone.

Add the creamed spinach and cook for a further 10 minutes.

Add the creamed spinach and stir in well.

Take the mince off the stove, whisk your eggs, nutmeg and cream together and add to the mixture.

This filling must be nice and thick, no liquid at all.

Put the filling into a piping bag with no nozzle.

The Tomato Sauce and Mince Filling ready ... now for a bit of stuffing!

 

Cook your Cannelloni –

either the shells or use fresh sheets of cooked pasta which you fill, roll up and place into an ovenproof dish.  If you are cooking the boxed ready made cannelloni cases – make sure that you cook just a few, say 4 at a time in a large pot of salted water at a rolling boil.

My fresh sheets of pasta ready to be cut and rolled ...... Now to assemble this baby …In an ovenproof dishPut a few large spoons of the plain tomato sauce in the bottom of the dish to prevent the cannelloni from sticking when it'sbaked in the oven.Wet the bottom of your ovenproof dish with a few spoons of your tomato sauce.

 

Fill your Cannelloni with mixture and place them side by side on top of the tomato sauce in your dish.

How big you make each cannelloni is entirely up to you, I make them big enough to sit side by side in my dish. Fill the dish and then cover the cannelloni with béchamel sauce.Pretty Maids all in a row!If I am going to cook cannelloni I make a day of it and make at least 3 trays for special occassioni!A blanket of Bechamel sauce.Pretty Maids all in a row!A blanket of Bechamel sauce.

 

Top with a few more Spoons of the plain tomato sauce, and sprinkle a good few handfuls of a mixture of grated mozzarella and parmesan cheese over the top.

Three trays of Cannelloni ready for the freezer.

Pre-heat your oven to 180d and bake for 25 – 30 minutes until the top has browned and the Cannelloni is bubbling and filling your home with the aroma of bubbling cheese. 

Baked for 30 minutes at 180d. A perfect Sunday lunch ....

Wars have been fought over this recipe – Governments have been toppled with this recipe and I have managed to procure diamond bracelets from my Trickyricky with the promise of a portion of this ambrosia! Granted, it’s a lot of work, which I generally make light of with the aid of a few glasses of vino but, my madumbi’s, is it worth your effort.  It freezes like a dream and seems to improve with a bit of age.  If I am going to make this much effort, I always make an extra one or two Cannelloni’s which can be hauled out of the freezer when I don’t have time to cook and need something special for the table.

Here is another idea for a family or shared meal on Easter Sunday, a great big nice pan of steaming Saffron Blushed Seafood Paella

A platter of paella, hot crusty ciabatta bread dripping with butter and a few good bottles of great vino ...... fun family and laughter guaranteed.

The flavours of smoky paprika and saffron infused rice that has soaked up the glorious juices of chorizo sausage, prawns, mussels and chicken.  This dish can be cooked on your stove top or hubby could assemble the dish and cook it on his gas braai or Webber. Serve with juicy lemon wedges, a crunchy salad and a good bottle of vino and Walla! You will have many smiley, happy people at your table.

Viva vino buono!

At the end of the day, whether it’s Easter Sunday, Christmas Day, Diwali or a birthday gathering, the moments that we share around a table that has been blessed with food are always remembered.   A meal, no matter how humble, feeds no only our bodies but our souls and as much as we Celebrate and mark auspicious joyous occassions with fine fayer, so do we turn to food for comfort and healing in those moments when we really need a bowl of Mums best. 

This weekend Carol and I are taking our bff Karen to Nambiti Plains Private Game Lodge to celebrate her 40th birthday.  This is my first visit to this spot, but I have heard great things about their food.  So tequila bottle and camera packed …… I shall keep you posted.

As always,

 Buon Appetito

Jan

                                                                                     xxxx

 

 

 

6 responses to Cannelloni alla Tripepi ….

  1. Hi Jan, wonderful to have you back and missed you. Well as usual your posts are just amazing and have a wonderful weekend. Regards Usha

  2. That looks SUPER delicious Jan!! Have a fab weekend!! xxx

  3. Its great to see a post from Jan – I am also guilty of missing from the scene – its good to be back and normalise. Time spent with one’s children and having fun and being spoilt – is always wonderful. Your recipe looks fab. as usual. Take care, Jan.

    • Thanks Mitzi darlin – sometime life get’s in the way of my blogging – eish!! But I am back now – lotsa love xxxxx

  4. Ello Sista! long time no see. As usual your food looks gorgeously lip smacking!

Add Comment Register



Leave a reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Switch to our mobile site