Mozzarella cannelloni served atop marinated tomatoes
Level of difficulty: moderately difficult
Preparation time: around 1 hour + 1 hour of cooling time
INGREDIENTS Serves 4
Egg pasta
- 100 g flour
- 1 egg
- Salt
- 1 tablespoon olive oil
Filling
- 400 g Brimi Mozzarella Block
- Salt
- Freshly ground pepper
- 1 tablespoon basil, cut into strips
Marinated tomatoes
- 100 g onions
- 1 clove of garlic
- 3 tablespoons of olive oil
- 500 g grape tomatoes, tomatoes
- or canned chopped tomatoes
- 1 teaspoon oregano
- Salt
- Freshly ground pepper
Other
- Grated Parmesan cheese, for sprinkling
- Savory leaves and savory flowers, as garnish
PREPARATION
For the pasta: Work all the ingredients into dough, which should then be covered and left to stand in the refrigerator for 1 hour.
Preparing the cannelloni: Roll out the dough and cut into squares (6 cm x 12 cm). Cut the mozzarella lengthwise into 12 parts (about 8 cm long). Sprinkle the salt, pepper and basil onto the sheets of pasta. Moisten the edges of the dough with water, roll up and press the two ends together firmly.
Marinated tomatoes: Peel the onion and garlic and chop finely. Heat the olive oil and sauté the onion and garlic. Wash the grape tomatoes, peeling them as necessary, cut them into pieces and add them to the mixture. Add oregano, salt and pepper and cook.
To finish: Fry the cannelloni in plenty of oil, and dab them with a paper towel to absorb the excess oil; serve atop the marinated tomatoes with the savory leaves and savory flowers.
Cooking temperature for cannelloni: around 180 °C
Cooking time for cannelloni: about 4 minutes
Cooking time for marinated tomatoes: about 10 minutes
TIPS
- Instead of this type of pasta it is possible to use, for example, fine rolled-out dough such as that used to make strudel.
- You can roll the pieces of Brimi Mozzarella in a breading made of flour, eggs and breadcrumbs and fry.
- Instead of tomato sauce, serve with sautéed porcini mushrooms or chanterelles.
