Rosie’s Recipe

Rosie gains culi­nary inspiration from a neigh­bour – and presents this ‘10-minute’ treat

Airgun World - - Contents -

Rosie im­proves on a tra­di­tional can­nel­loni with tasty, pi­geon-packed pasta tubes

Iwas sit­ting in a restau­rant with a friend, wait­ing for the wait­ress to bring our food and, as I al­ways do, glanced around me sur­rep­ti­tiously to see what other din­ers were eat­ing. It’s a habit I’ve al­ways had, and apart from be­ing slightly in­tru­sive to oth­ers – and em­bar­rass­ing if I’m caught, it’s un­set­tling be­cause I nearly al­ways spot some­thing I wish I’d or­dered.

An ad­ja­cent eater was tuck­ing into can­nel­loni and it looked de­li­cious, as was my lasagne when it even­tu­ally turned up, but I’d got the can­nel­loni into my head, I hadn’t made it for ages and vowed to have a go at it the fol­low­ing day.

As usual, when I go into ‘in­ven­tion’ mode, I ran the pos­si­bil­i­ties through my mind in case I can adapt what I’m about to at­tempt into a recipe for Air­gun World, con­vinced my­self that this one would work a treat, and I was right.

The woodie meat has a strong enough flavour to take the tomato sauce with­out be­ing over­whelmed, and apart from the fid­dly bit of stuffing the tubes, the whole op­er­a­tion is so sim­ple that it only takes about ten min­utes’ prep. Mind you, that’s if you have a pre-made sup­ply of tommy sauce in the freezer, which takes three min­utes to de­frost in a mi­crowave, so I sup­pose the ‘ten min­utes’ is cheat­ing a bit. It’s still easy, though, even when you need 20 min­utes to make a new batch. I


Two wood­pi­geon breasts 250gm sausage meat Chicken stock cube Tomato sauce: Chopped onion Tin of toma­toes Tomato puree I tspn su­gar Half a pint of chicken stock Dried basil, oregano Gar­lic Pasta tubes can­nel­loni, man­i­cotti, or any wide tubes

Serve with a green salad, and crusty bread.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.