Orange & Fennel Cannelloni with Spinach Sauce
Ingredients
Cannelloni:
• 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)
Sauce:
• 1 Bunch Silverbeet (chopped)
• 1 Brown Onion (diced)
• 2 Cloves Garlic (chopped)
• 1 cup chicken stock
• ½ Cup Flat-leaf Parsley (chopped)
Method
Cannelloni:
• 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
Sauce:
• 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