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Ingredients
Cannelloni
- 80 g Parmesan cheese crust removed and cut into cubes (3 cm)
- 2 garlic cloves
- 1 brown onion (approx.150 g), cut into halves
- 3 sprigs fresh flat-leaf parsley leaves only
- 100 g prosciutto cut into pieces, or chorizo, casing removed and cut into pieces
- 20 g extra virgin olive oil plus extra for greasing
- 500 g pork mince
- 1 tsp sweet paprika
- 50 g breadcrumbs
- 1 egg
- 1 tsp sea salt to taste
- 1 tsp ground black pepper to taste
- 18 - 22 cannelloni shells
Vegetable sauce
- 1 garlic clove
- 1 brown onion (approx. 150 g), cut into halves
- 2 sprigs fresh flat-leaf parsley leaves only
- 2 sprigs fresh basil leaves only
- 2 sprigs fresh oregano leaves only
- 20 g extra virgin olive oil
- 1 celery stalk cut into quarters
- 100 g sweet potato peeled and cut into pieces (4-5 cm)
- 1 carrot cut into quarters
- 100 g zucchini cut into quarters
- 100 g red capsicum deseeded and cut into quarters
- 80 white wine or red wine
- ½ tsp dried fennel seeds
- 1 tsp Vegetable stock paste (see Tips)
- 400 g canned whole peeled tomatoes or tomato passata
- Nutrition
- per 1 portion
- Calories
- 541.5 kcal / 2274.5 kJ
- Protein
- 36.2 g
- Fat
- 23.3 g
- Carbohydrates
- 42.7 g
- Fiber
- 5.5 g
- Saturated fat
- 8 g
- Sodium
- 1343.8 mg