My parents-in-law treated us to a safari last Christmas. It was completely wonderful - a camp of walkway-connected wooden rooms overlooking the Black Umfolozi river with a ranger to take us on walks through the bush. It was such an exciting trip, especially when we stumbled across a giraffe satisfying an itch on a thorn bush.
The lodge was self-catering and so predictably I got carried away filling the already jam-packed car with tomato tarts, marmalade slump cake, endless ingredients etc etc. For one dinner, after a particularly fun day, I had a go at this dish - it went down a complete storm, especially with my lovely mother-in-law. It is completely delicious, conjuring up images of Tuscan farmhouses and Vespa scooters and works well for a dinner party or for a comforting evening in. And while the preparation of the cannelloni takes a little time, I find it completely therapeutic. This recipe makes enough for 5-6 so last week I used two smaller dishes - we ate one for dins and the other, after cooking and cooling, I popped in the freezer for a rainy day.
Ingredients (serves 5-6)
For the Tomato Sauce
4 tbsp olive oil
5 extra large garlic cloves, finely chopped
2 handfuls of cherry tomatoes, halved
1 tin chopped tomatoes (or preferably a tin of cherry tomatoes)
1/2 tin of water
50 g tomato puree
1 tsp caster sugar
salt and black pepper
a very large handful of chopped basil leaves
For the Cannelloni
16 dried cannelloni
300 g baby spinach
350 g ricotta
1/4 nutmeg finely grated
1 handfuls of finely grated Parmesan (plus extra for sprinkling)
dash of cream
salt and black pepper
Method
1. Preheat the oven to 180C and grease a shallow oven-proof dish (large enough to fit the cannelloni in a single layer) with butter.
2. Make the tomato sauce. Heat the oil over a gentle heat in a saucepan. Add the garlic and cook, stirring for 3 minutes. Add the remaining ingredients for the sauce and bring to the simmer. Allow to cook gently for about 15 minutes. This can be made well in advance and then cooled and kept in the fridge.
3. Now make the cannelloni filling. Wash the spinach and drain. Pop in a large saucepan over a moderate heat - it will wilt in the water left on the leaves. Chop the wilted spinach leaves, still in the pan, with a pair of scissors. Add the remaining ingredients and check the seasoning. Remove from the heat.
4. Assemble. Spoon half the tomato sauce in the base of the dish....
Then using a knife of tsp (I find a knife is best), fill the cannelloni tubes with the ricotta mixture....
...and lay in a single layer over the tomato sauce...
Spoon the remaining tomato sauce over the top...
...and sprinkle over a good grating of extra Parmesan and dot over a little butter. Pop in the oven for 30 minutes, or until bubbling.
Delicious with a simple green salad.
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