Leek and ricotta cannelloni
Submitted - Ben
Provolone / parmesan
Tomato sauce: Heat some olive oil. Add finely chopped onion and garlic, sweat off. Add a can of chopped tomatoes. Simmer gently until reduced right down. In another pan heat 2 tablespoon vinegar. Add 1 teaspoon of sugar. Boil down then add to tomatoes. Season with salt and pepper. Place tomato sauce in bottom of baking dish.
Filling: Melt some butter in a saucepan. Add 3-4 sliced leeks. Stir through butter. Add some (lemon) thyme. Cook gently. Add 2 cloves garlic, a bit of water, salt and pepper. Stir through. Add some ricotta cheese to leeks. Mix. Place 1 tablespoon of leek mix onto a sheet of fresh lasagne. Roll up into cannelloni shape. Lay along top of tomato sauce in a row.
Bechamel sauce: Add some milk to a pan. Add 1/2 onion studded with 3-4 cloves, 1-2 bayleafs and a few peppercorns. Simmer, don't boil. In another pan melt some butter and add flour to make a roux. Cook gently 3-4 mins. Pour the heated milk through a sieve into the roux. Stir continously on a low heat until thick. Add some cream and grated Provolone cheese. Stir in an egg yolk (for extra richness) and some salt. Pour sauce over cannelloni and sprinkle with extra cheese. Bake 200 C for approx. 30 mins.