Apr
14

A recipe from Louis - Cannelloni with Sage & Feta in Bell Pepper Sauce

Posted by Louis De Nolf
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The duolicious cookbook is a collection of duomedia’s favourite recipes. It offers a selection of international starters, main courses and desserts that are unique to each duomedia team member. You can read more about it here.

This recipe is provided by Louis De Nolf, General Manager at duomedia.

Cannelloni: 30 ml olive oil • 200 g Parisian mushrooms • 300 g feta cheese • 30 g pine nuts • 5 g sage • 5 g parsley • Pepper & salt • Cannelloni pasta • 20 g Parmesan cheese

Sauce: 4 red bell peppers • 15 ml olive oil • 1 chopped onion • 10 g chopped thyme • 2 garlic cloves • 4 peeled tomatoes • 10 cl white wine vinegar • 30 cl vegetable stock • Pepper & salt • 20 g butter

Chop the mushrooms and stir-fry them until the moisture is gone. Remove from heat and add the feta cheese and pine nuts. Add the sage and parsley and mix well. Add pepper & salt and fill the cannelloni rolls with the mixture.

Sauce:

Grill the bell peppers to allow peeling them, then chop.

Glaze the onion with the olive oil in a pot together with the thyme. Add the garlic and stir for another 2 minutes.

Add the chopped peeled tomatoes, white wine vinegar, stock and pepper & salt.

When the tomatoes are soft, add the paprika. Let the mixture boil down.

Pass it all through a food mill and let the sauce boil until it has the required thickness.

Remove the pot from the heat and mix in the butter.

Add a big spoon of sauce to the casserole, lay down a layer of filled cannelloni. Cover the cannelloni with sauce. Grate the parmesan cheese on top.

Cook in the oven for 20 minutes at 180°C.

Enjoy the dish with a good Italian red wine.

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