Monday, 15 August 2011

Pork & apple cannelloni

 Sausage meat, parsley, braeburn
  apple, butter, bell peppers, red wine, passata tomatoes, white onion, cheddar, basil, basil oil
1) Peel, core and finely dice a Braeburn apple and sautee in butter for 2 minutes. Mix the apple with freshly chopped parsley and the sausage meat and stuff it inside cannelloni tubes. Set aside.

2) Remove the top and seeds from 2 bell peppers and slice into chunks. Roast in the oven, drizzled with basil oil for 20 minutes, or until the edges just begin to blacken.

3) Finely dice a white onion and sautee in butter until soft. Add a glass of red wine and reduce, stirring regularly until half the liquid remains. Gradually add the passata tomatoes, chopped basil and parsley and season with a pinch of salt.

4) In as casserole dish, first place the cannelloni tubes, side by side and then spoon a layer of roast peppers, followed by a few ladles of the tomato and red wine sauce. Bake in the oven for 10 minutes, then add a layer of grated cheese. Bake in the oven for a further 10 minutes and serve.

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