Watercress and Fennel Seed Cannelloni

From Suze Morrison’s latest round of recipes for The Watercress Company for World Vegetarian Day, give this take on cannelloni a go.

Serves: 4
Prep Time: 45 minutes
Cook Time 90 minutes

Ingredients

For the sauce

2 Cans Tomatoes, chopped
3 tbsp Olive Oil
2 Cloves Garlic, minced
1 Onion, finely chopped
1 tsp Fennel Seeds
½ tsp Dried Oregano
½ tsp Dried Thyme
½ tsp Cracked Black Pepper
1 tsp Salt
Small Pinch Sugar

For the cannelloni

16 Cannelloni Tubes
500g Ricotta Cheese
50g Parmesan, grated
50g Watercress, finely chopped
1 Clove Garlic, minced
1 Large egg
½ tsp Cracked Black Pepper
½ tsp Dried Oregano
½ tsp Dried Parsley
1 tbsp Olive Oil
Salt to taste (check if your parmesan is salty)
Parmesan, toasted seeds and chopped watercress to top.

Method:
  1. Begin with the tomato sauce. Heat the oil in a saucepan over a medium-high heat. Add the onion and a pinch of salt and sweat for 10-15 minutes until sweet and translucent. You may need to turn the heat down and add a small splash of water if it looks as though they might catch.
  2. Add the garlic and cook 2 minutes more before adding the remaining ingredients. Bring to a simmer and cook for 20-30 minutes or until sweet and reduced a little.
  3. Transfer to a blender and blend until smooth.
  4. Meanwhile, preheat oven to 180C. Mix all the filling ingredients together in a bowl and beat until well combined.
  5. Fill a piping bag and pipe into the shells (trust me, this is so much easier than spooning in the filling)
  6. Cover the base of your oven dish with a layer of tomato sauce. Lay the cannelloni on top and cover with the remaining sauce. Grate over plenty of parmesan and bake on the middle shelf for 25-30 minutes or until golden, bubbling and cooked through.
  7. Allow to cool for 5-10 minutes before sprinkling with seeds and chopped watercress to serve.

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© 2021 Dorset Food and Drink.
All Rights Reserved. Website By MiHi

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