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Ingredients
Cannelloni
- 80 g Parmesan cheese, cut in pieces (2 cm)
- 2 garlic cloves
- 1 onion, halved (approx.150 g)
- 3 sprigs fresh flat-leaf parsley, leaves only
-
100
g prosciutto, cut in pieces
or 100 g chorizo, casing removed and cut in pieces - 20 g extra virgin olive oil, plus extra for greasing
- 500 g pork mince
- 1 tsp sweet paprika
- 50 g breadcrumbs
- 1 large egg
- 1 tsp fine sea salt
- 1 tsp ground black pepper
- 18 - 22 cannelloni (large, dried, cylindrical egg pasta)
Vegetable Sauce
- 1 garlic clove
- 1 onion, halved (approx. 150 g)
- 2 sprigs fresh flat-leaf parsley, leaves only
- 2 sprigs fresh basil, leaves only
- 2 sprigs fresh oregano, leaves only
- 20 g extra virgin olive oil
- 1 celery stalk, quartered
- 100 g sweet potatoes, peeled and cut in pieces (4-5 cm)
- 1 carrot, quartered
- 100 g courgettes, quartered
- 100 g red peppers, deseeded and quartered
-
80
g white wine
or 80 g red wine - ½ tsp dried fennel seeds
- 1 tsp vegetable stock paste (see tips)
-
400
g tinned whole tomatoes
or 400 g tomato passata
- Nutrition
- per 1 portion
- Calories
- 2274 kJ / 541 kcal
- Protein
- 36.2 g
- Carbohydrates
- 42.7 g
- Fat
- 23.3 g
- Fibre
- 5.5 g
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