Ingredients Jump to Instructions ↓

  1. Cannelloni tubes 8

  2. Oil 1 Tablespoon (About 15 Milliliter)

  3. Red pepper 1 , deseeded and chopped

  4. Chopped mushrooms 14 Pound (About 100 Gram Or 1 Cup)

  5. White sauce 12 Pint (About 300 Milliliter Or 1 1/4 Cups)

  6. Chopped ham 14 Pound (About 100 Gram Or 1 Cup)

  7. Fresh breadcrumbs 2 Ounce (About 50 Gram Or 1 Cup)

  8. Flour 2 Ounce (About 50 Gram Or1/2 Cup)

  9. Egg 1 , beaten

  10. Fine dried breadcrumbs 14 Pound (About 100 Gram Or 1 1/2 Cups)

  11. Oil 2 Cup (32 tbs) (Used For Deep Frying)

  12. Oil 14 Pint (About 150 Milliliter Or 5/8 Cup)

  13. Garlic 1 Clove (5 gm) , peeled and crushed

  14. Onion 1 , sliced

  15. Tomatoes 12 Pound , peeled, deseeded and chopped (225 Grams)

  16. Pepper 1 Small , deseeded and chopped (Use Green Or Red Variety)

  17. Aubergine 1 , quartered (Eggplant)

  18. Courgettes 3 , sliced (Zucchini)

  19. Tomato concentrate 12 Ounce (Paste, About 15 Gram Or 1 Tablespoon)

  20. Thyme 1 Pinch

  21. Bay leaf 1 (Imported Ones)

  22. Salt To Taste

  23. Pepper To Taste

Instructions Jump to Ingredients ↑

  1. Directions 1 Cook the cannelloni in boiling salted water for 5 minutes. Drain and place under a running cold tap.

  2. Heat the oil in a frying pan (skillet) and fry the chopped pepper until soft. Add the mushrooms and fry for a further 3 minutes.

  3. Heat the white sauce and stir in the onion and mushroom mixture and the ham.

  4. Season with salt and pepper and mix in the fresh breadcrumbs.

  5. Dry the cannelloni on absorbent paper and fill the tubes with the sauce. Dredge the stuffed tubes with flour and then coat with the beaten egg and crumbs. Chill for 1 hour.

  6. Meanwhile take the ratatouille. Heat the oil in a pan and fry the garlic and onion for 5 minutes, then add the tomatoes and green (or red) pepper.

  7. Add the aubergine (eggplant) and courgettes (zucchini). Stir in the tomato concentrate (paste), thyme and bay leaf and season Cover the pan and simmer for 30-45 minutes.

  8. Heat the oil and deep fry the cannelloni until crisp and golden. Drain on absorbent paper.

  9. Arrange the cannelloni on top of the ratatouille in a serving dish and serve.

  10. Tip: Other stuffings can be used for both fried and baked canned loni.

  11. Try using a Bolognese sauce or a ricotta cheese and spinach stuffing.

  12. If ricotta is not available, use cottage cheese instead.

  13. Just mix together equal quantities of cheese and spinacli puree and season with salt and pepper.

  14. Any kind of meat can be used to stuff cannelloni chicken, ham, veal, pork or minced beef.

  15. For different flavours, try using corn kernels, pimentos! parsley or anchovies.

  16. Fish stuffings are delicious - try prawns, tuna or white fish in a creamy sauce.


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