Cantellonni

Heh, everytime we have cannelloni I can't help thinking of Tom Hanks in The Terminal. Bite to eat?
Canellonni is so easy and you can mess around with the filling as much as you want. This one is quite traditional. Remember that the filling is to be piped into the canellonni tubes so everything has to be chopped up finely.




Filling
400g of beef mince
1 large onion, very finely diced
2 field mushrooms, finely diced
6 sage leaves, finely chopped
3 tablespoons of chopped Italian flat leaf parsley
1/2 a tin of chopped tomatoes
1 teaspoon of chicken stock
Salt & pepper
3 tablespoons Tomato paste
Oil

Canneloni
Grated cheese
Parmesan crust
Two tins of chopped tomatoes, Italian style

In a large pot cook the onion in a little oil and then add the mince and brown. Add the tomato paste and cook for 2 or 3 mins. Add the rest of the ingredients and cook for around 20-30 minutes until the filling is a good consistency for piping into the cannelloni. Leave to cool before filling the pasta tubes.

Fill the tubes with a pipng bag or small spoon and then pour one tin of chopped tomatoes into a baking dish. Place the tubes on top of the tomatoes and then pour the remaining tin of tomatoes over the top. Season with salt and freshly ground black pepper and then sprinkle over the parmesan crust mixture and the grated cheese. Cover with foil and bake at 180C for 40 minutes. Remove the foil and cook for a further 20 mins until starting to lightly brown. Eat. Say yum. Eat some more.