Ingredients for Cannelloni Brassica Jamie Oliver
- 24 ounces Tomato Sauce (jarred or homemade)
- Fresh Mozzarella Cheese
- Red Wine Vinegar
- Fresh Basil Leaf
- Prepared Stuffing
- 1 package (9-12 ounces) Cannelloni tubes
- 1 medium head Cauliflower, cut into florets
- 1 large head Broccoli, cut into florets
- Garlic Cloves
- 2 tablespoons Olive Oil
- Thyme Leaves
- Hot Chili Peppers
- Anchovies
- Salt & Pepper
- Bechamel Sauce
- Creme Fraiche
- 1/2 cup Grated Parmesan Cheese
- Black Pepper to taste
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How to Make Cannelloni Brassica Jamie Oliver
- Preheat oven to 375°F (190°C).
- Blanch the broccoli, cauliflower, and cabbage florets in boiling water for 3-4 minutes until slightly tender-crisp. Immediately plunge into ice water to stop the cooking process. Drain well and roughly chop.
- In a large pan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the chopped brassicas and cook for another 5 minutes, stirring occasionally.
- Stir in the ricotta cheese, parmesan cheese, nutmeg, salt, and pepper. Mix well to combine.
- Spread a thin layer of tomato sauce in the bottom of a large baking dish.
- Spoon the brassica mixture into the cannelloni tubes. Arrange the filled cannelloni in the baking dish.
- Pour the remaining tomato sauce over the cannelloni, ensuring they are mostly covered.
- Sprinkle with the mozzarella cheese.
- Bake for 35-40 minutes, or until the cheese is melted and bubbly and the cannelloni are heated through.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
48g
Fat
60g
Carbs
10g
