A SICILIAN ADVENTURE…
Cannelloni, the iconic Italian classic, has made its way to our menu, and we’re super stoked to share this gem with you.
Did you know that ‘Cannelloni’ translates to ‘large reeds’? That means there’s plenty of room for the most luxurious fillings you can imagine…
MAMMA MIA!
Our cannelloni is packed with a timeless combo of Spinach & Ricotta, drenched in our flavour-packed House Sugo di Pomodoro, and topped off with a dynamic duo of Italian cheeses – oh, and a bit of extra spinach just to keep things fresh.
Our epic House Sugo di Pomodoro is sourced all the way from the sunny Naples in the South. It’s not just your regular tomato sauce; we’ve jazzed it up with loads of basil and a hint of garlic – a sauce that’s truly ‘bellissimo.’
Imagine the creamy ricotta, the basil-garlic kick, the sharpness of Gran Formaggio, and the melt-in-your-mouth mozzarella, all coming together in a harmony of flavors. It’s like a party in your mouth, and everyone’s invited!
DUST OFF YOUR APRONS!
Ready to recreate the magic at home?
We’ve got an 8-step recipe that’s as easy as pie – well, Cannelloni. This recipe serves 5 and guarantees you a fantastic Italian evening that’s way more fun than your average weeknight supper. So, get ready to roll and rock the Cannelloni experience!
200g dried cannelloni
300g ricotta cheese
1 onion
1 tin chopped tomatoes
2 garlic cloves
1kg spinach
100g shredded mozzarella
75g gran Formaggio
Pinch of salt
Pinch of pepper
- Pre-heat the oven to 180C.
- In a small bowl, mix together the ricotta cheese, a pinch of salt and a pinch of black pepper.
- Sweat down the onion & garlic and add in the tomatoes, tomato puree and basil.
- Melt 5g of butter in a saucepan and wilt half of the spinach. Once wilted, squeeze out all of the remaining water and chop up.
- Combine the ricotta mix with the spinach and carefully transfer into a piping bag. Pipe a good amount into the cannelloni tubes and arrange neatly by laying the tubes side by side in a baking dish.
- Place the remaining spinach on-top of the tubes and ladle over the tomato sauce.
- Grate a generous sprinkling of Gran Formaggio cheese and shredded mozzarella over the sauce.
- Bake in the oven for 30 – 35 mins until bubbling and enjoy!
