Text 11108, 110 rader
Skriven 2008-07-26 19:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Basements
=====================
-=> Quoting Dale Shipp to Jim Weller <=-

 DD> a granary. 
 
 DS> "a place where the grandparents are kept":-}}
       
<snork>


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Incredible Baked Cauliflower And Broccoli Cannelloni
Categories: Italian, Pasta, Vegetables, Cheese
  Servings: 4

           Sea salt
      1 lb broccoli; washed, florets
           and stalks chopped
      1 lb romanesco or white
           cauliflower; washed,
           florets and stalks chopped
           Olive oil
      7    clove garlic; peeled and
           finely sliced
      1 sm bunch fresh thyme; leaves
           picked
      1 cn best-quality anchovies in
           oil; drained and chopped,
           oil reserved  (1 oz)
      3 sm dried chiles; crumbled
           Freshly ground black pepper
      2 c  good-quality tomato sauce
           Good-quality red wine
           vinegar
      2 c  creme fraiche
      7 oz Parmesan; finely grated
     16    cannelloni tubes
      1 sm bunch fresh basil; leaves
           picked
      7 oz good-quality mozzarella
           cheese
           Extra-virgin olive oil
      4 lg handfuls arugula leaves --
           washed and dried
      1    lemon

Preheat the oven to 375 degrees F. Bring a large saucepan of salted  
water to the boil and drop in the chopped broccoli and cauliflower.  
Boil for 5 to 6 minutes, until cooked, then drain in a colander,  
reserving the cooking water.

Heat a wide saucepan, pour in a couple of good glugs of olive oil
and add the garlic. Fry for a few seconds, then add the thyme
leaves, anchovies, anchovy oil and chiles and continue frying for a
few seconds more before adding the cooked broccoli and cauliflower
with around 4 tablespoons of the reserved cooking water. Stir
everything together, put a lid on the pan leaving a little gap, and
cook slowly for 15 to 20 minutes, stirring regularly - overcooking
the vegetables not only intensifies their flavor but gives you the
texture that you need for this recipe. Remove the lid for the last 5
minutes to let the moisture evaporate, then use a potato masher to
crush the vegetables. Take the saucepan off the heat, taste the
vegetables and season carefully with salt and pepper. Spread the
mixture on a baking sheet to cool. Meanwhile, get yourself another
baking dish or roasting pan (the right size for fitting the
cannelloni tubes snugly side by side - I test this by actually
laying the tubes into the dish, then remove them and put to 1 side)
and pour in the tomato sauce with a pinch of salt and a swig of red
wine vinegar.

Now, to make a really quick and easy white sauce, mix the creme  
fraiche with half the Parmesan, a sprinkling of salt and pepper and
a little of the reserved cooking water to thin it down.

Spoon your cooled broccoli and cauliflower mixture into a large  
sandwich bag and cut off the corner. Twist the top of the bag and  
squeeze it to pipe the filling into the cannelloni tubes. (If you  
prefer, use a teaspoon to push the mixture into the cannelloni or
use a piping bag.) Fill the tubes up - don't be stingy! - and place
them in a single layer on top of the sauce. Lay the basil leaves
over the cannelloni and spoon your white sauce evenly over the top.
Season with black pepper, sprinkle over the remaining Parmesan and
tear over the mozzarella. Drizzle with extra-virgin olive oil and
bake in the preheated oven for 30 to 40 minutes, or until golden and
bubbling on top.

Dress the arugula leaves with a squeeze of lemon juice and about 3  
times as much extra- virgin olive oil. Serve the cannelloni with the  
arugula and some good crusty bread.

This is a twist on the classic Italian dish of orecchiette with  
broccoli, anchovies and garlic - I've added cauliflower and made it
an oven-baked dish. The flavors are amazing.

:Recipe By: Jamie Oliver
:Published in: Jamie At Home

  From: Terry Pogue To: Foodwine        
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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