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How to prepare a cannula full of Swiss spices

Cannelloni filled with swiss chard


FAT:  21.9G (7.9G SATURATED)
FIBRE:  4.6G


For basic tomato sauce

4 tbsp extra-virgin olive oil
1 small onion, finely chopped
2 x 400g cans chopped tomatoes
Small handful fresh basil leaves
For the cannelloni

30g butter
½ small onion, very finely chopped
460g swiss or rainbow chard, including stalks, finely sliced,
1 potato (about 150g), grated
20g parmesan or vegetarian alternative, grated, plus extra

for topping

30g provolone cheese or vegetarian alternative smoked cheese, grated
14 dried cannelloni pasta tubes

You’ll also need…

28cm x 22cm baking dish
150g sesame seeds


Heat the oven to 200°C/180°C fan/gas 6. To make the tomato sauce, heat the olive oil in a large saucepan over a medium heat, add the onion and cook for 2-3 minutes until softened. Add the chopped tomatoes, along with about half a tomato tin of water. Season the sauce with salt, stir in the basil leaves, then cover and simmer gently for about 20 minutes.
For the cannelloni, melt the butter in a large frying pan over a medium heat, then add the onion and fry for a couple of minutes. Stir in the chard and season with salt and a grinding of black pepper. Reduce the heat, cover and cook for about 10 minutes until the chard is tender – the stalks should be al dente. Stir in the grated potato and cook for a further 7 minutes. Remove from the heat and stir in the grated cheeses. Use this mixture to fill the cannelloni pasta tubes.
Spread some tomato sauce over the base of the baking dish, then lay the filled cannelloni tubes on top. Pour over the remaining tomato sauce to cover.
Sprinkle with extra grated cheese, cover with foil, then bake in the hot oven for 20 minutes. Remove the foil and bake for a further 15 minutes to brown, then serve.
This recipe is is from Gennaro’s Pasta Perfecto! Published by Pavilion Books. Grab yourself a copy here.

delicious. tips

Prepare the recipe to the end of step 4 up to a day ahead and keep covered in the fridge. Complete recipe to serve.

A crisp northern Italian sauvignon blanc or pecorino will be ideal.

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