l onion, peeled
3 fresh sage leaves
extra virgin olive oil
150g beef mince
150g higher-welfare pork mince
sea salt and freshly ground black pepper
50g higher-welfare salami
1x simple tomato sauce
250g quality ricotta cheese
1 large free-range egg
30g fresh white breaderumbs
10g Parmesan cheese, plus extra to serve
14-16 cannelloni tubes
When day gets shorter and colder, the only things that will heat me are rich game ragùs and cheesy pasta bakes.


1.Preheat to 200 ° C/400 ° F and 6. Preheat oven. Cut the onion and wise leaves finely to fill.
2.Heat for a medium - high temperature 4 tablespoons of oil, add the onion and sauge, and sweat for 10 minutes, or stir until soft sometimes.
3.Add all of the fine and cook, stir and breaking meat with the back of a spoon for 10 minutes or until browned all over.
4.Take off the heat, salt and pepper, chop thoroughly and put in the salami until cool then. When spooning in a 25 cm x 30 cm ovenproof baking dish, half the basic tomato sauce has to be made.
5.Upon cooling, add ricotta, eggs and frying pans, and grate finely in parmesan. Use your hands to scrunch everything, then season together.
6.Transfer the mix to a large tube, squeeze the filling into each tube, and place it on the plate as you go. You want to cover the cans without drowning them, so if you don't need all of this, use it another day. Spoon over more tomato sauce.
7.Cover the plate with the tin foil tightly and cook in the oven for 40 to 50 minutes or until golden and brown for 10 minutes to take off the foil.
8.When ready, add a good parmesan grill, return 2 minutes to the oven to melt and serve. Serve.

When day gets shorter and colder, the only things that will heat me are rich game ragùs and cheesy pasta bakes.

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