Cannelloni au bruccio et menthe

Ingredients for 4 servings:

• 20 cannelloni
• 2 cans tomatoes, chopped
• 1 large onion(s)
• 1 large onion(s), red
• 2 cloves garlic
• 500 g Corsican fresh cheese (Bruccio) *
• 250 g goat’s cheese
• 1 bunch of mint
• 200 g cheese, grated
• Herbs, Italian
• salt and pepper
• nutmeg

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Cannelloni with Corsican cream cheese and mint, simple yet sophisticated

Peel and dice the onion and garlic, and sauté in olive oil. Deglaze with the tomatoes, adding a little water if necessary. Season to taste with salt, pepper, and herbs. I like to season my tomato sauce with Ankerkraut “Bolognese.” While the sauce is simmering gently, mix the bruccio with the goat cheese, season well with salt, pepper, and nutmeg, then fold in the chopped red onion and chopped mint. Fill the cannelloni with the cream cheese. Pour some tomato sauce into a square baking dish, place the cannelloni on top, and pour over the remaining sauce. Sprinkle with grated cheese and bake in the oven at 180°C (350°F) for 40 minutes. We ate this dish in Corsica; the mint makes it a refreshing summer dish, even though it’s a casserole! *Unfortunately, bruccio is only available in Corsica. At home, I replace it with 250g goat’s cheese and 250g Philadelphia cream cheese. This is the closest to the Corsican version.