Name Cannelloni au gratin


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* 60g (2oz / 1/4 cup) butter
* 1 onion, finely chopped
* 1 clove garlic, crushed
* 375 g (12 oz) mushrooms, sliced
* 3 teaspoons plain flour
* 185 ml (6 fl oz / 3/4 cup) creme fraiche
* salt and pepper
* pinch of freshly grated nutmeg
* 1-egg quantity Herb Pasta
* 6 very thin slices prosciutto
* 30g (1oz / 1/2 cup) fresh breadcrumbs
* 30g (1oz / 1/4 cup) grated Parmesan cheese
* slices of prosciutto and sprigs of mint, to garnish

1. In a saucepan, melt the butter. Add onion and garlic and cook until soft. Add mushrooms and cook, stirring, until soft and most of the liquid has evaporated.
2. Stir in flour, then add 75 ml (2 ½ fl oz / 1/3 cup) creme fraiche to form a thick sauce. Season with salt, pepper and nutmeg.
3. Preheat oven to 180C (350F/Gas 4). Grease an ovenproof dish. Roll out pasta and cut 6 rectangles 12.5 X 10cm (5 x 4 in). Put a slice of prosciutto on each rectangle, lay some mushroom filling across each one and roll up from the short end.
4. Pack tightly, seams down, in the dish. Pour remaining creme fraiche over and scatter with mixed breadcrumbs and Parmesan. Bake in oven for 20 minutes or until golden and bubbling. Serve at once, garnished with slices of prosciutto and sprigs of mint.

Serves: 6 as a first course.

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