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