Cooking with Bessemer - Ricotta Canneloni with Tomato and Basil Sauce
In this episode of Cooking with Bessemer, we show you how to cook a delicious cannelloni dish. 3ltr Casserole & Lid, 2.5ltr Saucepan & Lid & Snak Skillet Ida Frino Crepes 1 ¼ cups plain flour 3 eggs beaten 1 ½ cups milk 2 tablespoons of oil pinch of salt Beat all ingredients with mixer or blender stand 1 hour Heat snak skillet to medium Condition pan by rubbing a few drops of oil with paper towel over base Place a ladle of crepe liquid in skillet rolling around to cover base cook one side and turn over Place crepes on cotton tea towel and cover Repeat with all crepes Makes 9-10 crepes RICOTTA FILLING 1 kilo fresh ricotta ¾ cup grated parmesan cheese 2 eggs beaten 1 tablespoons chopped mint 1 tablespoons chopped parsley Salt & pepper Mix all ingredients together in a bowl to make mixture TOMATO & BASIL SAUCE 2 cloves garlic chopped 1 tablespoon olive oil 1 onion chopped fine 400 gm can tomato pieces Jar tomato sauce salt & pepper freshly chopped basil & parsley Using the 2.5lt saucepan Fry garlic and onion in oil Add tomato pieces—fresh basil & parsley Cook for 5 minutes Add tomato sauce salt & pepper Simmer on low for 25 minutes TO MAKE CANNELLONI Spread 3lt base with cooked tomato sauce Fill each crepe with 2 or 3 tablespoons of ricotta mixture Fold ends and sides to make cannelloni Place 6 filled cannelloni with open side down in 3 ltr casserole Cover with cooked tomato sauce Sprinkle parmesan cheese over sauce Cook on top of stove- Lid on- vent open When sauce boils <b>...</b>
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