appetizer / predjelo / alkuruoka · meat / meso / liha

Radicchio Cannelloni / Cannelloni s radičem / Radicciolla täytetty cannelloni

Most of the recipes on our blog have a story to go along with them, a history of working on a recipe until it’s ready for sharing, and when you’ve made something a million times you’re bound to have an anecdote to follow it. Then there are those times when you just learned to make pasta and you get obsessed with it, so you scavenge the fridge in a search for anything you can pair with it. And if you get lucky the first time, you just have to share it!

Of course, if you didn’t get addicted to releasing the stress through endless rolling of pasta, you can always buy cannelloni tubes and fill them. You can experiment with the filling, there are so many combinations to test out. Now that radicchio is in season, and that’s about it for the garden vegetables (at least in Europe), we decided to base the dish around that. Even if you’re skeptical about the bitter radicchio, it’s not Tilli’s favorite veggie either, the fresh cheese and toasted walnuts will tone down the flavor nicely. When filling the cannelloni, the easiest way is to use a knife so that you can get the filling all the way down the tube. That’s if you’re working with the pre-made cannelloni tubes, if you make your own pasta then just add some of your filling mixture, whatever you may have concocted, and roll away!

cannel_1

Fresh pasta:

  • 300 g flour
  • 3 eggs
  • 1 tbsp chopped parsley

Filling:

  • 4 bacon slices
  • 1 small radicchio head
  • 500 g fresh cheese
  • 10 walnuts
  • 30 g parmesan
  • 1/2 tsp nutmeg

Tomato sauce:

  • 1 stick celery
  • 1/2 onion
  • 2 garlic cloves
  • 1,5 can pelati
  • 1 tbsp sherry vinegar
  • 1 tbsp sugar

Svježa tjestenina:

  • 300 g brašna
  • 3 jaja
  • 1 žlica nasjeckanog peršina

Punjenje:

  • 4 kriške pancete
  • 1 mala glavica radiča
  • 500 g svježeg sira
  • 10 oraha
  • 30 g parmezana
  • 1/2 žličice muškatnog oraščića

Umak od rajčice:

  • 1 stabljika celera
  • 1/2 luka
  • 2 režnja češnjaka
  • 1,5 konzerva pelata
  • 1 žlica sherry octa
  • 1 žlica šećera

Tuore pastataikina:

  • 300 g jauhoja
  • 3 kananmunaa
  • 1 rkl pilkottua persiljaa

Täyte:

  • 4 pekonin viipaletta
  • 1 pieni radiccio
  • 500 g tuorejuustoa
  • 10 saksanpähkinää
  • 30 g parmesan juustoa
  • 1/2 tl jauhettua muskottipähkinää

Tomaattikastike:

  • 1 varsi lehtiselleriä
  • 1/2 sipuli
  • 2 valkosipulinkynttä
  • 1,5 purkkia tomaatteja mehussa
  • 1 rkl sherry etikkaa
  • 1 rkl sokeria

cannel_2

  1. If you decided to make your own pasta (you won’t be sorry!), follow the detailed instructions in our Ravioli post, and add the chopped parsley along with the egg. Keep the pasta a bit thicker (we use thickness 1 for ravioli, but 2 for cannelloni and lasagna).
  2. While the pasta is resting in the fridge, start by toasting the whole walnuts on a pan until slightly colored. Give the walnuts a rough chop and tip them into a large bowl.
  3. Chop onion, garlic, celery and radicchio.
  4. Sauté the radicchio in olive oil until softened, then move it the bowl with walnuts.
  5. Using the same pan, fry the bacon slices until crispy. When the bacon cools a bit, crumble it into the bowl with walnuts and radicchio, reserving the fat in the pan.
  6. Sauté the onion and celery in the bacon fat until softened, adding garlic for the last minute. Add pelati, vinegar, sugar, and let simmer until you’re ready with the cannelloni.
  7. To make the filling, add fresh cheese and nutmeg to crumbled bacon, toasted walnuts and sautéed radicchio. Season well with salt and pepper.
  8. Pour some of the tomato sauce in the bottom of the oven dish, then fill and roll cannelloni. Place them in the dish, cover with tomato sauce and grated parmesan. Bake at 200°C until soft and the cheese bubbles, about 25 minutes.

cannel_3

  1. Ako ste odlučili napraviti svježu tjesteninu (nećete požaliti!), pratite detaljne upute u našem receptu za Raviole, uz dodatak peršina zajedno s jajima. Dok za raviole koristimo najtanju postavku na našem stroju za izradu tjestenine (broj 1), za cannellone i lazanje koristimo malo deblju postavku (2).
  2. Za vrijeme dok je tjestenina u hladnjaku, počnite pripremati punjenje tako da tostirate cijele orahe na tavi bez ulja dok ne dobiju boju. Grubo ih nasjeckajte i ubacite u veću posudu.
  3. Sitno nasjeckajte luk, celer i češnjak, a radič narežite na kratke trakice.
  4. Na maslinovom ulju dinstajte radič dok ne omekša, pa ga dodajte u posudu s orasima.
  5. U istoj tavi popržite kriške pancete dok ne postanu hrskave. Kad se panceta ohladi izdrobite je i dodajte u posudu s orasima i radičem, a mast ostavite za umak.
  6. Dinstajte luk i celer na masti koja je preostala od pancete dok ne omekšaju, dodajući češnjak zadnju minutu. Ulijte pelate, ocat i dodajte šećer, pa lagano krčkajte dok ne završite tjesteninu.
  7. Za punjenje, dodajte svježi sir i muškatni oraščić u posudu s nadrobljenom pancetom, tostiranim orasima i dinstanim radičem. Dobro začinite solju i paprom.
  8. Ulijte malo umaka od rajčice na dno posude za pećnicu. Napunite i zarolajte cannellone, pa ih poslažite u posudu, prelijte umakom i pospite naribanim parmezanom. Pecite oko 25 minuta na 200°C.

cann_2

  1. Jos haluat tehdä oman pastataikinan, se pitää kokeilla ainakin kerran, niin meiltä löytyy ohjeet sekä toinen mahtava resepti täältä. Lisää vaan pilkottu persilja taikinaan samaan aikaan kun kananmuna. Pidä taikinan paksuus numero 2, verrattuna numero 1 (vielä ohuempi kuin 2) jota me käytettiin raviolien tekemiseen.
  2. Samalla kun pastataikina on jääkaapissa paahda saksanpähkinät pannulla kunnes ne ovat hieman ruskettuneita. Pilko pähkinät sitten karkeasti ja laita kulhoon odottamaan.
  3. Pilko sipuli, valkosipuli, lehtiselleri ja radiccio
  4. Paista radiccio oliiviöljyssä kunnes se pehmentyy, ja sitten laita samaan kulhoon jossa on jo saksanpähkinät.
  5. Paista seuraavaksi pekonin viipaleet samassa pannussa kun radiccio kunnes rapeata. Anna viilentyä ja sitten murenna radiccion ja saksanpähkinöiden sekaan.
  6. Panuun jää pekonin rasvaa. Paista sipulit ja lehtiselleri rasvassa että tomaattikastikkeeseen tulisi enemmän makua. Kun sipulit ja selleri ovat pehmentyneet lisää valkosipuli ja paista nopeasti. Lisää sitten tomaatit, etikka ja sokeri, antaen kastikkeen hitaasti kiehua kunnes cannelonit ovat valmiita.
  7. Valmista täyte lisäämällä pekoni-radiccio-saksanpähkinä seokseen tuoretta juustoa ja muskottipähkinää. Mausta suolalla ja pippurilla.
  8. Muodosta cannelonit laittamalla viiva täytettä pastataikinalle. Sitten rullaa hitaasti cannelonit että täyte jää taikinan keskelle. Hae uunivuoka ja kaada pohjalle hieman tomaattikastiketta. Asettele cannelonit uunivuokaan, kaada niiden päälle kastike ja lisää lopuksi raastettua parmesean juustoa. Paista uunissa 200 asteessa kunnes pehmeitä ja juusto on rapeata, noin 25 minuuttia. 
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s