152 The Australian Women’s Weekly | MAY 2019
Broccoli cannelloni
SERVES 4 PREP 30 MINUTES COOK 1 HOUR
1 tablespoon olive oil, plus extra
for greasing
2 heads of broccoli (about 700g)
1 small handful of basil leaves
2 tablespoons pine nuts
300g fresh, full-fat ricotta
1 garlic clove, peeled
grated zest of 1 lemon
½teaspoon chilli flakes
700g tomato passata
salt flakes and freshly ground black
pepper
255g cannelloni
1 buffalo mozzarella ball, torn
WHITE SAUCE
20g butter
1 ½tablespoons plain flour
300ml milk
pinch of freshly grated nutmeg
30g parmesan, finely grated
1 Preheat the oven to 180°C. Grease a
large baking dish (about 42cm x 28cm)
with a little oil.
2 Cut the broccoli into florets, then peel
the stems and cut into rough chunks. Bring
a saucepan of salted water to the boil,
add the broccoli and cook for 8-10 minutes
until tender. Drain and cool a little.
3 Place the basil, pine nuts, ricotta,
garlic, lemon and chilli flakes in a food
processor and blend until smooth. Add
Pancetta,chickpeaand
chillishells
SERVES 4 PREP1 0MINUTESCOOK 15 MINUTES400gshell-shapedpasta(oranypasta
shapeofyourchoice)
2 tablespoonsoliveoil
1 x 200gpieceofflatpancetta,cut
intolardons
1 smallrosemarysprig
1 garlicclove,finelychopped
2 longredchillies,finelychopped
1 x 400gcanchickpeas,rinsedand
drained
2 tablespoonstomatopaste
125 ml(½cup)whitewine(suchas
chardonnayorsauvignonblanc)
saltflakes
30gparmesan,freshlygrated1 Bringa largesaucepanofsalted
watertotheboil.Addthepastaand
cookuntiljustal dente.
2 Whilethepastais cooking,heatthe
oilin a largefryingpanovermedium-
highheatandaddthepancetta.Cook
for2-3minutesuntilgolden.Addthe
rosemary,garlicandchilliandcook
fora furtherminutebeforeadding
thechickpeasandtomatopaste.Stir
tocoatthechickpeasin thetomato
paste,thendeglazethepanwiththe
wine.Bringtotheboilandsimmer
for1 minute.
3 Drainthepastaandaddtothesauce,
alongwith125ml(½cup)ofthepasta
cookingwater.Tosstocompletelycoat
thepastain thesauce.Removethe
rosemarysprig,tasteandseason
withsalt.
4 Servewiththegratedparmesan.
Youcanusespeckorstreakybacon
insteadofthepancetta,if youlike.the broccoli and pulse four or five times
to puree. Scoop into a piping bag or
a zip-lock bag with one corner
snipped off.
4 Pour the tomato passata into the
prepared dish. Drizzle over 1 tablespoon
of olive oil and season with salt
and pepper.
5 For the white sauce, melt the butter in
a saucepan over medium heat, add the
flour and stir constantly for 2–3 minutes
with a wooden spoon. Remove the pan
from the heat and pour in a quarter of
the milk, whisking vigorously to prevent
lumps. Place back on the heat and stir
in the rest of the milk. Whisk until the
sauce comes to the boil and thickens.
Remove from the heat, season with the
nutmeg and salt and pepper, and stir
in half the parmesan until melted
and combined.
6 Pipe the broccoli mixture into each
cannelloni tube. Arrange the filled
cannelloni side by side on the tomato
passata. Pour on the white sauce and
spread evenly over the top to ensure
the cannelloni are covered. Scatter
over the mozzarella and the remaining
parmesan, cover with foil and bake for
20 minutes. Remove the foil and bake
for a further 20-25 minutes until the
top is golden brown.“A vegetarian
dish the family
will like. To get on
the table quickly,
prepare the filling
and white sauce a
day ahead.”- JUSTINE