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Orange & Fennel Cannelloni with Spinach Sauce




8 Pangkarra Wholegrain Lasagne Sheets
600g Pork Mince
2 Tablespoons Fennel Seeds (toasted and ground)
2 Medium Red Chillies (finely chopped)
2 Cloves Garlic (crushed)
½ Orange (juice & zest)
½ Cup of Parmesan
1 Teaspoon Pepper (ground)
2 Tomatoes (diced)
1 Bunch Silverbeet (chopped)
1 Brown Onion (diced)
2 Cloves Garlic (chopped)
1 cup chicken stock 
½ Cup Flat-leaf Parsley (chopped)



Pre-heat the oven to 180 degrees
Add the orange (juice and zest), chilli, fennel seeds, garlic, parmesan and pepper into a bowl with the pork mince and mix well with your hands
Boil water in a large pot, add 2 sheets of lasagne at a time and cook for 10 minutes
Remove once cooked and add 2 more sheets
As each batch of lasagne is ready place on a board and cut in half
Add a handful of the pork mixture and roll into a log with the lasagne sheet overlapping
Place each of the cannelloni in a oven proof dish with a drizzle of oil on the bottom
Cover the cannelloni with foil and place in the oven for 20 minutes
While the cannelloni is in the oven heat a pot over medium heat and sautee the onion and garlic with a drizzle of oil until tender
Add the chicken stock and bring to the boil
Place the chopped silverbeet and parsley into a blender and add the chicken stock mixture
Blend for approximately 1 minute or until the consistency is smooth
Remove the cannelloni from the oven and serve 3 pieces
Pour the Spinach sauce over the cannelloni and dress with diced tomato and olive oil