Life has been a little stressful the last few days so it was with some gratitude that I peeped into the freezer and spotted a planned-over portion of pork ginger and spring onion.In a moment of madness, I threw caution to the wind and used the mixture for a quick and easy canneloni supper.What was even better was that while I was scouting the freezer I found another planned-over portion of a parmigiano sauce I had made the other week for some passatelli( more on that story later,Kirsty)
It is so great to have these standbys in the freezer, so as you can
whip em out on a weeknight for a super-quick no-brainer dinner.The pork mixture is taken from an Ottolenghi recipe. Minus his suggesion of serving it with aubergines and rice, I now use this recipe as a standard filling for empanadas, ravioli (puréed to a paste in the processor) and in this case as a stuffing for canneloni.
dish pairs a "SIMPLE" Ottolenghi with an exceptional Massimo Bottura
parmigiano sauce pinched from his book "Bread is Gold."The resulting
bout produced this harmonious supper dish.Keep a few portions of these classics in the freezer and you'll never be stuck for a satisfying supper.
Pork with ginger and spring onions
¼ cup (60ml) sunflower oil
2-3 bunches spring onions (250g), chopped on an angle into 3cm slices
7cm piece ginger (60g), peeled, julienned
4 garlic cloves, thinly sliced
1 green chilli, finely sliced, seeds in
500g pork mince
30ml dark soy sauce (avoid ‘premium’ dark soy sauce, which is too dominant for this dish)
2 tbsp keçap manis
1 tsp sesame oil
1 tbsp rice vinegar
15g coriander, roughly chopped
Pour half the oil into a large sauté pan on high heat. Add spring onion,
ginger, garlic and chilli and fry for 5 minutes, stirring often, until
the garlic starts to colour. Transfer to a bowl. Add the remaining oil
to the pan, add the mince and fry, breaking up lumps, for 3 minutes. Add
the mirin, soy sauce, keçap manis, sesame oil, vinegar and ½ tsp salt.
Cook for 2 minutes, then return the spring onion mixture to the pan.
Cook for 1 minute, then remove from the heat
100g parmigiano-reggiano rinds,chopped
1/2 cup(125ml) mascarpone
120g Parmigiano Reggiano cheese grated
TO MAKE THE PARMIGIANO SAUCE
a medium pot,simmer the parmigiano rinds,milk and mascarpone over
medium heat for 2o minutes.Remove from the heat and let sit for 1
hour.Return to the heat and simmer over low heat for 15 minutes.Remove
from the heat and add the grated cheese.Using a hand held blender,blend
until smooth.Strain through afine mesh sieve and set aside.
For the canelones
Take one packet mini canelones (20 sheets)
and follow cooking instructions on packet.
You will need 3-4 canelones per portion
To assemble and serve: Preheat oven to180°. Cook cannelloni wrappers,
several sheets at a time, in a large pot of salted boiling water until
tender, about 12 minutes. Dip wrappers briefly into a large bowl of ice
water as you remove them from boiling water, then lay them out, not
touching, on clean damp dish towels. Working with 1 wrapper at a time,
spread about 1 tbsp. of the meat mixture along edge nearest you, then
roll up jelly roll style. Transfer canneloni to an oiled medium baking
dish, seam side down, in a single layer. Spread a little parmigiano sauce on top of each cannelone and bake
until heated through, about 7 minutes,then brown under hot grill for 3-4 minutes.Divide
the remaining sauce between soup plates, put 3-4 cannelloni into each bowl, and serve