Ingredients
| fresh tomato sauce (see recipe) | |
| flour and water dough (see recipe) or store-bought fresh lasagne sheets | |
| 90g pecorino, freshly grated | |
| 200g fontina, sliced | |
| RICOTTA FILLING | |
| 1kg smooth ricotta | |
| 30g flat-leaf (Italian) parsley, finely chopped | |
| 2 eggs | |
| pinch of freshly grated nutmeg | |
| sea salt |
The winters at Cumbrae were imbued with Western Port Bay winds with layers like ice tissue paper surrounding the farm. By mid-morning the fire was roaring and the moment had arrived to make pasta for ricotta cannelloni. Filled with creamy ricotta and the sweet, grassy, cold freshness of parsley, and bound with the warmth of fresh rasps of nutmeg, this was the dish that made me a cook.
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Instructions
| 1. | RICOTTA FILLING |
| 2. | Preheat the oven to 180°C. Grease two 23 × 30cm ovenproof dishes with oil. |
| 3. | In a large bowl, combine the ricotta, parsley, eggs, nutmeg and season with salt. Set aside. |
| 4. | If using the flour and water dough, cut the dough into four portions and cover with cling wrap to stop a dry crust forming. |
| 5. | With each portion of pasta dough, press down to make a rectangle shape, then use a rolling pin or a pasta machine to roll it out until it is thin and smooth. |
| 6. | Cut the pasta into 24 squares roughly measuring 130mm. Set aside, covered, until ready to use. |
| 7. | Spread a cup of tomato sauce over the base of both ovenproof dishes. |
| 8. | Top each square pasta sheet with ¼ cup of the ricotta filling along the centre and roll. |
| 9. | Place in a baking dish, seam-side down. Repeat with the remaining pasta sheets and ricotta filling. |
| 10. | Spread the remaining tomato mixture over the top of the cannelloni in each dish, and sprinkle with the pecorino and fontina cheese. |
| 11. | Cook for 45 minutes, or until golden. |
| 12. | Serve as is to the table for guests to help themselves. |
| 13. | FRESH TOMATO SAUCE Makes 1.2 litres (5 cups) |
| 14. | Wash 3kg ripe tomatoes. Cut a cross on the bottom of each tomato. |
| 15. | Blanch the tomatoes in boiling water for 1 minute, then plunge them into cold water. |
| 16. | With a sharp knife, remove the stems, then peel the skin. |
| 17. | Scoop out the seeds with a knife or teaspoon. Roughly chop the tomatoes. |
| 18. | Heat 80ml extra-virgin olive oil in a large saucepan over low heat, add 1 large finely chopped brown onion and gently fry until soft, about 4 minutes. |
| 19. | Add 3 sliced garlic cloves and cook for 1 minute. Season with salt, then add the chopped tomatoes, 2 teaspoons white (granulated) sugar and 250ml of water. |
| 20. | Slowly bring to the boil, then cook on a low–medium heat for 45-60 minutes, stirring occasionally to stop the sauce sticking to the bottom of the pan. |
| 21. | Leave as is for that lovely rustic texture, or pass through a mouli, or blend with a hand-held blender, resulting in a smooth sauce. |
| 22. | Add a handful of fresh basil leaves to serve. |
| 23. | FLOUR AND WATER DOUGH |
| 24. | Put 400g plain (all-purpose) flour or tipo 00 flour in a large bowl and make a well in the centre. |
| 25. | Add 250ml of lukewarm water. Using a fork or the tips of your fingers, begin to stir in the flour from the inside and gradually incorporate more flour to form a rough-textured ball. |
| 26. | Place the dough onto a lightly floured surface and knead for 8 minutes, until smooth. |
| 27. | Cover the dough with a clean tea towel and rest for 30 minutes. |
This is an edited extract
from Pranzo by Guy
Mirabella (Hardie
Grant Books), RRP
$70. Photography
by Guy Mirabella.