Cannelloni with Gorgonzola and Fennel Puree

Quick Summary:

What you will need:

  • 500g Ricotta cheese

  • 300g Blue cheese

  • 2 eggs

  • Micro herbs (e.g baby basil)

  • 4 Fennel bulbs, cut into wedges

  • 1 Leek, chopped

  • 1 clove of Garlic, crushed

  • 50g Ginger, grated

  • 1 tsp Vanilla extract

  • 100ml Olive oil

  • 100g Butter

  • 200ml Cream

  • 2 packets of Cannelloni

Cannelloni with Gorgonzola and Fennel Puree

How to make it:

Preheat Steam Oven (SO4520) on bake at 175C.

For the puree, combine fennel, leek, garlic and ginger and season with salt, pepper, olive oil and the vanilla.

Place on a roasting tray and bake for 30 minutes until tender. Set aside.

Change the function of the oven to100C Steam.

Blend together the ricotta, blue cheese and eggs.

Place mixture into a piping bag and pipe filling into each cannelloni.

Place on an oven tray oven and steam for 45 minutes.

In a medium saucepan, bring the cream and butter to a simmer. Add cooked fennel and leek and blend using a stick blender or food processor.

Place the fennel puree on the plate with the cannelloni on top. Garnish with herbs and a drizzle of olive oil.