James Martin’s Spanish-style cannelloni
James is back with another Mediterranean delight: Spanish-style Cannelloni. Herby meat filling encased in long pasta tubes, topped with a homemade Bechamel sauce and roasted veg. Yum!
Spanish-style Cannelloni
Serves: 6
Ingredients
For the sauce:1L milk1 bay leaf1 onion, sliced in ½ 75g butter75g flourGrating of nutmegSplash of Cognac, optional
For the filling1 tsp salt1 tsp dried oregano500g pork mince500g beef mince300g small Cannelloni tubesTo finish, 50g of Manchego cheese, grated
For the vegetables100ml olive oil1 aubergine sliced1 large courgette sliced3 peppers, cored removed15ml sherry vinegar
Method
1. Make a classic béchamel, by heating the milk, bay leaf and ½ onion until almost boiling. Melt the butter in a separate pan, add in the flour and cook for a few minutes. Then add the milk slowly and whisking until smooth seasoning to taste, add the nutmeg and Cognac and set to one side.
2. Mix the salt and oregano with both meats until combined and fill each of the tubes until full, sit them in a paella dish and pour over the sauce all over making sure all the tubes are covered. Sprinkle over the Manchego cheese and then bake for 20 to 30 minutes, until hot and bubbling and cooked through.
3. For the vegetables, drizzle in olive oil and sprinkle with salt. Grill on a griddle until charred on 1 side, then flip over and repeat finish with the sherry vinegar and serve with the cannelloni.