As a Grown Up, I
don’t need clever ways to hide vegies in a meal. Instead, I need new ways to
make those vegies on my plate more interesting.
But this cannellini
cannelloni (I love saying that!) does disguise the vegies, should you need to
do that. It replaces half the ricotta in the stuffing with whizzed-up
cannellini or white beans and a good handful of cauliflower florets. Just think
of all that extra vegie fibre and protein and flavour! They even make this
filling even creamier and lighter somehow, so it’s like a hearty plate of
winter stodge — but not. I also added some shredded and cooked Brussels sprouts,
and a delicious shake of warming nutmeg. Yum!
To top off all this
vegie-packed goodness, I made an instant sauce from a tray of my summer
tomatoes from the freezer. As I’d roasted them with herbs and garlic before
freezing, all I needed to do was thaw the block and whiz it in my food
processor, to make a thick, richly coloured and flavoured puree.
Then I topped this
off with some walnut and pepita chunks. That’s right — no breadcrumbs or
parmesan. Just waxy-toasty-crunchy goodness (yes, this is a dish full of
goodness). Even when softened by reheating in the microwave for my week-day
working lunches, the nuts complimented those hidden nutmeg flavours so well,
and still retained enough texture to contrast with the creaminess of the
cannellini filling.
So yes, this winter
winner (and it's still winterish here in Hobart) does hide the vegies — and it also made them even more delicious and
fabulous, too.
Cannellini
cannelloni
My scribbles say I got this recipe from Donna Hay june/july 2012. If you have leftover cooked vegies like the
cauliflower and Brussels sprouts (or broccoli or cabbage or silverbeet), this
dish is really speedy to make. If you have a ready-made sauce like I did — even
better; you’re barely cooking at all!
If you need to make
a sauce, my notes from the recipe simply say 'combine 365 ml passata, 125 ml stock, S&P'. Presumably you'd heat and reduce the lot together to a saucy consistency. Sorry.