Broccoli and Ricotta Cannelloni

16 Feb

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I picked up some broccoli at the markets last week and instead of steaming the broccoli for a side dish, I thought I would try something a bit different.  I like to eat one vegetarian meal a week and came up with this recipe.   Instead of using cannelloni tubes or lasagne sheets, I made this with mountain bread.   I really liked it and will definitely be making it again.

You will need:

10g olive oil

1/4 red onion

2 garlic cloves

2 x 400g tin tomatos

2 TBS shredded fresh basil

350g Brocoli, cut into florets

20g parmesan cheese (cut into cubes)

2 TBS chives

4 strips of lemon peel (for zesting)

40g pine nuts toasted

1/4 tsp dried chilli flakes

450g fresh ricotta

Packet of Mountain Bread

Method:

Preheat oven to 180 degrees and grease a 2L baking dish.

Place broccoli into TM basket and steam with 500g water for 5 mins, varoma, speed 1. Once cooked, refresh under cold water.

Clean and dry bowl and add lemon peel, parmesan cheese and chives and chop for 10 seconds, speed 10 – set aside.

Place cooked broccoli into TM bowl and chop for 5-6 seconds, reverse, speed 5 or until coarsely chopped.  Add the lemon peel, parmesan, chives, pine nuts, chilli flakes, 365g ricotta and some pepper and mix on reverse speed 5 until combined.  Remove broccoli mixture and set aside.

Clean and dry bowl and place onion and garlic into TM bowl and chop on speed 7 for 2-3 seconds.  Add oil and cook for 5 mins on 100 degrees, speed 1.

Add tomatoes and cook for a further 10 mins or until nice and thick.  Add basil and mix for 2-3 seconds, speed 3.

Whilst the sauce is cooking, spoon broccoli mixture onto a piece of mountain bread and roll up. Repeat with all the mixture and place tubes into your dish.

Pour sauce over the tubes and top with remaining ricotta.

Bake for 25 minutes or until tender.

Enjoy x

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