FRED’S AT HOME - VEGETARIAN CANNELLONI

This menu is designed to be shared family style. Serve your antipasti at room temperature warming the bread last, before you prepare the pasta, veal and salad. Alternatively eat everything at the same time. This is a generous menu for two.

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Please note these meals are semi-prepared and easy enough for any home cook to complete, for recipes visit our recipes page.

SERVES: 2 People

  • Bread knots with whipped ricotta and garlic oil
  • Cannelloni with roasted pumpkin, brown butter and sage
  • Roasted tomatoes with black olive and marjoram relish
  • Heirloom lettuces with honey and chardonnay vinaigrette
  • Chocolate Fondant
  • Small roasting tray
  • Mixing bowl
  • Aluminium foil
  • Chopping board and knife
  • Oven
  • Spoon
  • Microwave/stove top and pan

Garlic knot with whipped ricotta and garlic oil

Bread Knot
flour, water, salt, yeast, olive oil

Parmesan Cheese

Whipped Ricotta
Cream, Ricotta, Salt

Garlic Oil
garlic, olive oil, dried oregano, salt

Cannelloni with roasted pumpkin, brown butter and sage
Pumpkin, nutmeg, cream, butter, milk, flour, eggs, parmesan, mozzarella, sage, salt, black pepper, white pepper, olive oil

Roasted tomatoes with black olive and marjoram relish
Tomato, olive oil, salt, kalamata olives, marjoram, olive oil

Heirloom lettuces with honey and chardonnay vinaigrette

Heirloom lettuces and Shallot
Heirloom lettuces, chervil

Honey and chardonnay vinaigrette
Chardonnay vinegar, honey, olive oil, salt

DESSERT

CHOCOLATE FONDANT

FONDANT
Butter, flour, chocolate, eggs, salt

SALTED CARAMEL SAUCE
Sugar, salt, cream, butter

Let's Get Started

For the cannelloni:

Remove the paper top from both foil packages. Cover tightly with foil. Place the parcel into the preheated 200C oven for 8 minutes then remove the foil and continue cooking for a further 8-10 minutes until they are browned and bubbly.
Either serve directly from the foil parcel or carefully lift them out of the packaging using a spatula and place onto a platter.

For the salad:

Peel and finely dice the shallot. Scoop it into the vinaigrette and allow it to sit for at least 10-15 minutes before serving.

For the tomatoes:

Place them onto a tray and warm them through in the preheated oven for 4-5 minutes. This can be done at the same time as the bread knots.

For bread knots:

Preheat your oven to 200 degrees. Warm the bread rolls on a tray or directly on the oven racks for 4-5 minutes. Do this just before you want to serve them.

Final assembly:

  • Shake the salad dressing and toss it together with the leaves in your mixing bowl. Scoop into a serving bowl.
  • Place the warm tomatoes onto a serving plate.
  • Place the warm bread rolls onto a serving plate and scoop the whipped ricotta into a small condiment bowl. Shake up the garlic oil and pour that over the bread and sprinkle with half of the grated parmesan.
  • Just before serving the cannelloni, sprinkle with a pinch of salt, add the other half of the parmesan along with some freshly cracked black pepper and serve hot.

Dessert

For the chocolate fondant:

Bring the fondants to room temperature for a couple of hours. Preheat the oven to 180 and bake the fondants for 8-10 mins.
Leave to rest for 2 mins before turning out of the mould. Heat the caramel sauce before pouring over the fondants.

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