| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Sainsbury1, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 250 |
g |
Mushrooms; (8oz) |
| 2 |
md |
Size onions |
| 1 |
|
Clove garlic |
| 125 |
g |
Lean cooked ham; (4oz) |
| 18 |
|
Cannelloni tubes |
| 1 |
|
397 gram can chopped tomatoes with herbs; or 397g (14oz) can |
|
|
; of chopped tomatoes |
|
|
; and 1 teaspoon |
|
|
; mixed herbs (14oz) |
| 1 |
tb |
Mixed herbs |
| 1 |
tb |
Tomato puree |
|
|
Oil for greasing |
INSTRUCTIONS
1. Wipe the mushrooms, peel one of the onions and the garlic, and
liquidise, process or mince all three with the ham.
2. Divide the stuffing between the cannelloni tubes, and put them in
an oiled, ovenproof dish.
3. Peel and chop the other onion finely, and mix with the chopped
tomatoes and pureee.
4. Spoon over the tubes so that they are all coated.
5. Cover and bake for 25-30 minutes.
Converted by MC_Buster.
NOTES : Serve this Italian dish with either braised fennel or a
fennel and tomato salad. The attractive fennel leaves can then be
used as a garnish for the cannelloni dish.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”