SMOKED CANNELONI, GORGONZOLA SAUCE, ROASTED HAZELNUTS SERVES 6

WORDS: PHOTOGRAPHY

500G PEELED POTATO

1/2 CUP CREAM

SALT

1/4 CUP BUTTER

PIPING BAG

 

1/2 BROWN ONION

1 1/2 CUP CREAM

60G GORGONZOLA

2 TABLESPOON WHITE WINE

 

HAZELNUTS(NO SKIN)

CHIVES

 

250G FLOUR

145 G WHOLE EGG

 

CUT POTATO INTO QUARTERS AND COOK TILL SOFT, DRAIN AND PASS THROUGH SIEVE. MIX CREAM AND BUTTER THROUGH AND SEASON.  SCOOP INTO PIPING BAG.

 

FOR THE PASTA DOUGH, PUT 250G PLAIN FLOUR IN FOOD PROCESSOR, WHEN MACHINE IS TURNED ON, POUR WHOLE EGG INTO THE FLOUR MIXTURE. WHEN EGG IS COMBINED, POUR ONTO BENCH AND KNEAD TILL SMOOTH. ROLL OUT TO NUMBER 6 THICKNESS ON A PASTA MACHINE(LASAGNE SHEET). BLANCH AND REFRESH IN ICE WATER, WHEN COOL, DRAIN.

CUT EACH PASTA SHEET INTO 15CM PIECES. SPREAD CLING FILM ON BENCH, PUT PASTA PIECE ON TOP OF CLING FILM(THE CLING FILM IS USED  TO ROLL THE CANNELONI, LIKE A SUSHI MAT) PIPE OUT POTATO MIX ON PASTA SHEET.  ROLL UP AND WRAP TIGHTLY IN CLING FILM.

ROAST HAZELNUTS AND CRUSH.

GORGONZOLA SAUCE. COOK ONION TILL SOFT AND NO COLOUR FORMS( NO CARAMELISATION). ADD WHITE WINE AND CREAM. BRING TO BOIL. ADD GORGONZOLA, SEASON AND BLEND.

BLANCH WRAPPED CANNELONI IN BOILING WATER FOR 4 MINUTES, WARM SAUCE IN PAN. OPEN UP CLING FILM AND POUR CANNELLONI INTO SAUCE . PLACE INTO BOWL. TOP WITH HAZELNUTS AND CHIVES.