John Myers
Ingredients for 5 servings:
- 250 g cannelloni
- 500 g minced game
- 50 g Parmesan, freshly grated
- 1 large onion(s), red, chopped
- 2 tbsp capers
- 1 bread roll, soaked in milk
- 1 tbsp olive oil
- 2 clove(s) garlic, squeezed
- 2 sprigs rosemary
- 1 sprig(s) of thyme
- 1 shot of white wine
- 1 tsp oregano, dried
- 1 tsp salt
- pepper
- 1 liter tomato(s), pureed
- 1 can of tomatoes, chopped, or 1 nice fresh
- 1 tbsp allspice
- Salt
- Sugar
- 500 ml cream
- 120 g Parmesan, freshly grated
- 2 packs of mozzarella
Instructions
Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 40 minutes
For the filling, finely chop the onion and fry in olive oil until golden brown. Chop the fresh rosemary and thyme and fry for 10 seconds, then deglaze with the white wine. Allow to cool slightly. Mix the minced meat with the soaked bread roll, grated Parmesan, chopped capers, garlic and onion mixture, season with salt and pepper, and stuff the raw cannelloni. This works best with your fingers. Season the canned passata and diced tomatoes with the freshly ground allspice, salt, and sugar, and heat until heated through. Then transfer to a large baking dish (approx. 36 x 28 cm) or heat in the dish straight away. Arrange the cannelloni side by side in the sauce, gently pressing them into the tomato sauce so they are well submerged and lightly coated. Sprinkle with the remaining grated Parmesan and arrange the thinly sliced mozzarella on top. Finally, pour 250 ml of cream over the top and bake in the oven at 170 degrees Celsius (350 degrees Fahrenheit) for about 25-30 minutes. Then spread the remaining cream over the top and bake for another 20 minutes at 160 degrees Celsius (320 degrees Fahrenheit). Let it rest in the oven for 10 minutes, then serve. Serve with salad and some white bread. It’s also delicious with beef, soy, or mixed mince.
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