Eruptions bring to mind Mount Vesuvius in Italy. But we are bringing you a taste explosion instead, with our to-die-for Cannelloni Volcano!
This delicious gluten-free recipe is made up of simple ingredients blended together for a divine, rich taste; a meal to remember.
Preparation time: 30 minutes
Cooking time: 40 minutes
Give this a go and blow away any remaining doubts about your cooking!
- 250g Farabella cannelloni
- 1 Valli Bio tomato passata
- 300g mince meat
- 1 glass of white wine
- 1 garlic glove
- Olive oil
- 1 shallot
- 4 mozzarella balls
- Basil or leek (depending on your tastes)
- Optional: Chilli flakes
For the ragu:
First finely chop the shallot and the garlic and place them in a saucepan with a tablespoon of olive oil, stirring until they have turned a golden colour.
Add the mince meat and stir until it turns from pink to brown and then add the white wine.
Next, season and allow the meat to cook until the wine has evaporated completely.
At this point, add the passata and the basil and cook for at least another 15 minutes.
Once it has cooked, leave to cool.
For the cannelloni:
Fill a large saucepan with salted water and bring to the boil, then add the cannelloni and cook for no longer than three minutes.
When cooked, place on a tea towel to dry.
Once the cannelloni are dry, place them vertically on a baking tray using a dough cutter around them to keep them upright.
Fill the cannelloni with the ragu and then top with chunks of mozzarella.
Cook in a pre-heated oven at 160°c for 15 minutes.
Once out of the oven, remove the dough cutter.
Pour a spoon of the ragu sauce onto the serving plate and place the cannelloni on top.
Finally decorate with either leek or basil and serve hot for an explosion of taste. For an extra kick, sprinkle some chilli flakes over the top.