Cannelloni With Gorgonzola And Fennel Puree

Best prepared in one of Kleenmaid’s ovens. Click here for more info

What you will need:

  • 500g Ricotta cheese
  • 300g Blue cheese
  • 2 eggs
  • Micro herbs (e.g baby basil)
  • 4 Fennel bulbs, cut into wedges
  • 1 Leek, chopped
  • 1 clove of Garlic, crushed
  • 50g Ginger, grated
  • 1 tsp Vanilla extract
  • 100ml Olive oil
  • 100g Butter
  • 200ml Cream
  • 2 packets of Cannelloni

How to make it:

Preheat Steam Oven on bake at 175C.

For the puree, combine fennel, leek, garlic and ginger and season with salt, pepper, olive oil and the vanilla.

Place on a roasting tray and bake for 30 minutes until tender. Set aside.

Change the function of the oven to 100C Steam.

Blend together the ricotta, blue cheese and eggs.

Place mixture into a piping bag and pipe filling into each cannelloni.

Place on an oven tray oven and steam for 45 minutes.

In a medium saucepan, bring the cream and butter to a simmer. Add cooked fennel and leek and blend using a stick blender or food processor.

Place the fennel puree on the plate with the cannelloni on top. Garnish with herbs and a drizzle of olive oil.

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