Cannelloni from Sorrento
The anonymous creators of the Italian culinary bible The Silver Spoon have worked on an edition about Naples and the Amalfi Coast. One of the recipes from the book is this oven-baked Cannelloni with mozzarella, aubergine and homemade pasta.
How to make oven-baked Cannelloni
Place the aubergine slices in a bowl and sprinkle them with salt. Put something heavy on top and leave everything to stand for 1 hour. Cut the fior di latte into strips and leave it to drain in a sieve.
Preheat the oven to 200 degrees. Roast the peppers in the oven for 30 minutes, turning them halfway through. Remove the peppers from the oven and lower the oven temperature to 180 degrees. Remove the skins from the peppers once they are cool enough to handle and remove the seeds. Cut the peppers into strips and leave them to drain on kitchen paper.
Meanwhile, make the pasta. Pile the flour on the work surface and make a well in the centre. Add the salt and egg yolk and pour in the oil. Gradually mix everything with a little flour at a time, adding 1 tablespoon of hot water little by little. The mixture should form a ball.
Knead it into a smooth and elastic dough in 2 to 4 minutes. Cut it in half and roll it out on a floured work surface into two round sheets 45 centimetres wide and approximately 4 millimetres thick. Cut them into squares. Cook them in a large pan of boiling salted water until al dente. Place them briefly in cold water, drain them and leave them to rest for 15 minutes.
Rinse and dry the aubergine slices thoroughly. Drizzle some oil into a shallow oven dish and place the aubergine slices in it. Drizzle them with oil as well. Bake them in the oven until browned on both sides and remove them, but leave the oven on.
Butter an oven dish just large enough for 12 cannelloni. Divide the aubergine, peppers, mozzarella and basil among the 12 squares. Sprinkle everything with salt, pepper and grated cheese. Roll them up, place them in the oven dish and cover them with the puréed tomatoes and knobs of butter. Place the dish in the oven for 20 minutes. Remove it and leave it to stand for 5 to 10 minutes before serving.
The Silver Spoon – Naples and the Amalfi Coast
The creators of The Silver Spoon
€ 35
Spectrum
Read also:
- 5 pasta rules for perfect pasta
- Eat pasta like a true Italian
- Italian dishes you will never, ever get in Italy
Image: ©Simon Bajada, Phaidon Press Limited
