Chef’s Corner I would like to take a moment to say thank you for the wonderful support and feedback you continue to give to the kitchen team. We held another food tasting to showcase our new menu items, thanks to all residents for your input. Wayne Head Chef Wayne 1/2 cup pure cream 1 bunch silverbeet 2 tbsp extra virgin olive oil 1 small brown onion, finely chopped 2 baby fennel, trimmed, finely chopped 2 garlic cloves, crushed 500g fresh ricotta 250g cannelloni 1 cup mozzarella , grated 1/2 x 150g tub baby bocconcini, drained, torn in half 150g salad leaves Silverbeet, fennel and ricotta cannelloni 700g btl Tomato Passata 1 cup vegetable stock
Preheat oven to 180C/160C fan-forced. Grease a 7cm-deep, 25cm x 32cm (base) ovenproof dish. Combine passata, stock and cream in a large jug. Pour half the passata mixture into the base of prepared dish. Spread to cover. Remove and discard stalks from silverbeet. Finely chop leaves. Heat oil in a large saucepan over high heat. Add onion and fennel. Cook, stirring, for 5 minutes or until softened. Stir in silverbeet and garlic. Cook, covered, stirring occasionally, for 5 minutes or until silverbeet has wilted and fennel is almost soft. Remove pan from heat. Set aside for 1 hour to cool. Add ricotta to cooled silverbeet mixture. Season with salt and pepper. Spoon ricotta mixture loosely into cannelloni tubes. Place filled cannelloni, in a single layer, in baking dish. Spoon over remaining passata mixture. Top with grated mozzarella and bocconcini. Bake for 30 minutes or until top is golden and pasta is tender. Stand for 10 minutes. Serve with salad leaves.
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