BUT­TER­NUT, LEEK AND CHEESE CAN­NEL­LONI

Friday - - Good Food -

Prep time 20 mins Cook­ing time 1 hour 20 mins Serves 6-8 500g but­ter­nut, peeled, cubed 3 tbsp veg­etable oil 3 tbsp golden syrup 110g but­ter 4 leeks, sliced 2 tbsp chopped sage leaves 200g ri­cotta cheese Can­nel­loni tubes, as needed 60g cake flour 500ml milk 100ml cream 50g Gruyère cheese, grated 50g pecorino or Parme­san cheese, grated Pre­heat the oven to 180ºC. Place the but­ter­nut on a roast­ing tray. Driz­zle with oil and syrup, sea­son with salt and pep­per, and roast for 40 min­utes or un­til soft. Re­move and cool. Melt 50g but­ter in a fry­ing pan and sauté leeks and sage un­til soft but still green. Re­move and com­bine with the but­ter­nut and ri­cotta and sea­son to taste. Us­ing a knife, care­fully fill the can­nel­loni tubes with the mix­ture, and ar­range them in a sin­gle layer in a bak­ing dish. Keep some space be­tween each. Melt the re­main­ing but­ter in a saucepan over medium heat and when it’s bub­bling, stir in flour. Cook for about a minute, then grad­u­ally add milk, whisk­ing con­tin­u­ously to avoid any lumps, un­til the mix­ture is of a pour­ing con­sis­tency. Add cream and Gruyère and stir through un­til the cheese has melted. Sea­son to taste and pour over the can­nel­loni. Sprin­kle pecorino or Parme­san on top and cover the bak­ing dish with a foil, shiny side down. Bake for 15 min­utes, then re­move the foil and re­turn to the oven for five min­utes or un­til the cheese has melted and the top is golden. Serve hot.

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