Sobrasada cannelloni with onion cream sauce - an unusual, but delicious sauce which complements the sobrasada perfectly. If you are not using the cannelloni straight away, chill or freeze it before cooking.
If making your own pasta, roll it to a thickness of approximately 1.5mm.
fresh pasta (lasagne) sheets (sufficient to make 12 cannelloni tubes)
1 medium-sized onion finely chopped
1 clove of garlic peeled and finely chopped
300g of mushrooms finely chopped
100g of sobrasada chopped
25g of butter
100ml of milk
1 large free-range egg beaten
400ml of double cream
1 tablespoon of flour
1 large pinch of sea salt
1 large pinch of black pepper
1 teaspoon of cinnamon
2 tablespoons of olive oil
small handful of chives chopped, to garnish
1
Heat half the oil in a large pan and sauté the garlic and mushrooms.
2
When cooked, season with salt and pepper, then add the milk and flour. Mix thoroughly with a spatula to achieve the consistency of a medium-thick paste.
3
Add the sobrasada, mix thoroughly to combine, then set aside to cool.
4
Prepare the pasta sheets according to the supplier’s instructions, usually soaked in boiling water for two minutes.
5
Carefully lay out the sheets and cut into 8cm/3” strips. Place a spoonful of the sobrasada mix at the bottom and roll up into a cylinder. Stop 2cm/1” from the top and brush with beaten egg to seal.
6
Place the cylinders seal-down in a greased baking tray. Brush with beaten egg, sprinkle with cinnamon and place two small knobs of butter on each one.
7
Bake at 160F/70C for twenty to thirty minutes until golden, but still soft.
8
Meanwhile, make the sauce. Heat the remaining oil in a saucepan and sauté the onions on a low heat until soft, but not browned.
9
Season with salt and pepper, then add the cream and a dash of cinnamon. Cook for two or three minutes, stirring continuously, until slightly thickened, and then blend until completely smooth. Re-heat if necessary.
10
Plate up the cannelloni, then pour the sauce over and garnish with the chives.
fresh pasta (lasagne) sheets (sufficient to make 12 cannelloni tubes)
1 medium-sized onion finely chopped
1 clove of garlic peeled and finely chopped
300g of mushrooms finely chopped
100g of sobrasada chopped
25g of butter
100ml of milk
1 large free-range egg beaten
400ml of double cream
1 tablespoon of flour
1 large pinch of sea salt
1 large pinch of black pepper
1 teaspoon of cinnamon
2 tablespoons of olive oil
small handful of chives chopped, to garnish
Directions
1
Heat half the oil in a large pan and sauté the garlic and mushrooms.
2
When cooked, season with salt and pepper, then add the milk and flour. Mix thoroughly with a spatula to achieve the consistency of a medium-thick paste.
3
Add the sobrasada, mix thoroughly to combine, then set aside to cool.
4
Prepare the pasta sheets according to the supplier’s instructions, usually soaked in boiling water for two minutes.
5
Carefully lay out the sheets and cut into 8cm/3” strips. Place a spoonful of the sobrasada mix at the bottom and roll up into a cylinder. Stop 2cm/1” from the top and brush with beaten egg to seal.
6
Place the cylinders seal-down in a greased baking tray. Brush with beaten egg, sprinkle with cinnamon and place two small knobs of butter on each one.
7
Bake at 160F/70C for twenty to thirty minutes until golden, but still soft.
8
Meanwhile, make the sauce. Heat the remaining oil in a saucepan and sauté the onions on a low heat until soft, but not browned.
9
Season with salt and pepper, then add the cream and a dash of cinnamon. Cook for two or three minutes, stirring continuously, until slightly thickened, and then blend until completely smooth. Re-heat if necessary.
10
Plate up the cannelloni, then pour the sauce over and garnish with the chives.
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