Kale & Parma Ham Canelloni

On 29th March 2016, This was Dinner

I can honestly say that although I expected this to be nice, I didn’t expect it to be as nice as it was. The bonus was that Mr S had done all of the hard work and I just helped to assemble it.

Get set…

  • Preheat the oven to 180°c (fan)
  • Peel & finely chop 6 garlic cloves
  • Peel & slice a red onion
  • Chop up some kale
  • Grate some cheddar
  • Grate some parmesan
  • Tear up some mozzarella
  • Get parma ham, a couple of cans of chopped tomatoes, fresh lasagne sheetscrème fraîche, chilli flakes, oil & seasoning ready

Throw it together…

Cook the lasagne sheets in boiling water with a little all, just for a couple of minutes, dry with kitchen paper and set aside.

Cook the kale for a couple of minutes in the same water and drain and refresh.

Cook the ham in a dry frying pan then remove and tear into small pieces.

Add a little oil to the pan and cook the onion and ¼ or the garlic for a few minutes. Remove and set aside.

Mix the crème fraîche with another ¼ of the garlic and half of the parmesan.

Heat some oil in a pan and cook the remaining garlic gently for a couple of minutes. Add the tomatoes and some chilli flakes and season. Leave to cook for around 10 minutes.

Mix the onions with the kale, parma ham, mozzarella and some seasoning.

Spoon some of the tomato sauce into the bottom of the baking dish then divide the filling between the pasta sheets, roll up and place on the sauce. We didn’t over-fill ours and there was extra mixture to scatter around. Spoon the crème fraîche mixture over the top then sprinkle with the cheddar and the remaining parmesan.

Bake in the oven for 20-25 minutes.

Dish it up...

No added extra’s here, just serve.

As Mr S said to me, don’t eat this if you are doing something special, it’s loaded with garlic! Another thing to note is that this did make a large amount of sauce so freeze what you don’t use, it’s a perfect pasta sauce or pizza base.

TWD_CanneloniTWD_Canneloni2

This recipe was inspired by an old Morrison’s Mag recipe. The photo isn’t the best, you’ll just have to take my word for how good this is.

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