| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 20 min |
| Cook: | 1 hr 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- Sea salt
- 1 pound broccoli, washed, florets and stalks chopped
- 1 pound romanesco or white cauliflower, washed, florets and stalks chopped
- Olive oil
- 7 cloves garlic, peeled and finely sliced
- 1 small bunch fresh thyme, leaves picked
- 1 (1-ounce) can best-quality anchovies in oil, drained and chopped, oil reserved
- 2 to 3 small dried chiles, crumbled
- Freshly ground black pepper
- 2 cups good-quality tomato sauce
- Good-quality red wine vinegar
- 2 cups creme fraiche
- 7 ounces Parmesan, finely grated
- 16 cannelloni tubes
- 1 small bunch fresh basil, leaves picked
- 7 ounces good-quality mozzarella cheese
- Extra-virgin olive oil
- 4 large handfuls arugula leaves, washed and dried
- 1 lemon
Instructions
- This is a twist on the classic Italian dish of orecchiette with broccoli, anchovies and garlic – I’ve added cauliflower and made it an oven-baked dish. The flavors are amazing.
- Preheat the oven to 375 degrees F. Bring a large saucepan of salted water to the boil and drop in the chopped broccoli and cauliflower. Boil for 5 to 6 minutes, until cooked, then drain in a colander, reserving the cooking water.
- Heat a wide saucepan, pour in a couple of good glugs of olive oil and add the garlic. Fry for a few seconds, then add the thyme leaves, anchovies, anchovy oil and chiles and continue frying for a few seconds more before adding the cooked broccoli and cauliflower with around 4 tablespoons of the reserved cooking water. Stir everything together, put a lid on the pan leaving a little gap, and cook slowly for 15 to 20 minutes, stirring regularly – overcooking the vegetables not only intensies their flavor but gives you the texture that you need for this recipe. Remove the lid for the last 5 minutes to let the moisture evaporate, then use a potato masher to crush the vegetables. Take the saucepan off the heat, taste the vegetables and season carefully with salt and pepper. Spread the mixture on a baking sheet to cool. Meanwhile, get yourself another baking dish or roasting pan (the right size for fitting the cannelloni tubes snugly side by side – I test this by actually laying the tubes into the dish, then remove them and put to 1 side) and pour in the tomato sauce with a pinch of salt and a swig of red wine vinegar.
- Now, to make a really quick and easy white sauce, mix the creme fraiche with half the Parmesan, a sprinkling of salt and pepper and a little of the reserved cooking water to thin it down.
- Spoon your cooled broccoli and cauliflower mixture into a large sandwich bag and cut off the corner. Twist the top of the bag and squeeze it to pipe the filling into the cannelloni tubes. (If you prefer, use a teaspoon to push the mixture into the cannelloni or use a piping bag.) Fill the tubes up – don’t be stingy! – and place them in a single layer on top of the sauce. Lay the basil leaves over the cannelloni and spoon your white sauce evenly over the top. Season with black pepper, sprinkle over the remaining Parmesan and tear over the mozzarella. Drizzle with extra-virgin olive oil and bake in the preheated oven for 30 to 40 minutes, or until golden and bubbling on top.
- Dress the arugula leaves with a squeeze of lemon juice and about 3 times as much extra- virgin olive oil. Serve the cannelloni with the arugula and some good crusty bread.
- “Our agreement with the producers of “Jamie at Home” only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users”
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 752 |
| Total Fat | 46 g |
| Saturated Fat | 21 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 7 g |
| Sugar | 11 g |
| Protein | 35 g |
| Cholesterol | 95 mg |
| Sodium | 1316 mg |
Reviews
Family favourite. My carnivore son requests this for special occasions. I make it as a lasagna as it is quicker it tastes just as good.
I make this all the time but I am lazy so instead of using cannelloni tubes, I use fresh lasagne noodles and just layer the tomato sauce then lasagne sheet then half of broccoli/cauli mixture, then sheet, repeat with balance of broc/cauli then sheet, then creme fraiche, then top with cheese and basil. Even my carnivore husband likes this!
do you have to precook the pasta?
Good and easy to make. Tasted divine. Good way to eat your veggies
Very good and easy to make. I made a small (6 canneloni version using 100% broccoli, but you could use any veg. I cut down on the number of pans by using a large saucier to boil the broccoli, then I dried it and used it for the filling, and finally used it again to make a bechamel sauce from scratch since getting creme fraiche is nearly impossible for me here in Italy. A spoon, cutting board, colander, casserole, and cheese grater were the only other items I got dirty. My wife hates anchovies but she could not detect them in this dish.
WOW!!!! it was deliciouss… the preparation took a little more than I thought because I prepared all, including the tomatoe sauce. I use all the cannelloni from the box and there were like 12 servings and as I prepared a big couliflower I used just the half and freezed the other half for other day. It was delicious, no so expensive no so cheap( if you care use quality products, such as real parmesan, an excellent option for a dinner or a fancy dinner too. I also believe that for the couliflower if you want to save some money you can omit the anchovy because the main flavour comes from the garlic. I also baked a focaccia in order to not buy bread and take advantage of the use of the oven and the warm of the kitchen. It was a succesful.
Waaay too many pots and pans and work. The flavor was good, but a lot of steps, processes and mess. Sorry!
A bit time consuming, but well worth it. This recipe was killer!!! Will make again and again.
I have loved all of the recipes I have tried from Jamie but this one fell totally flat for me. I followed it to a tee. The stuffing part was fabulous. The recipe calls for 7 oz of parm. I was skeptical. That’s a ton of parm but I used it anyway. I used a good quality parm that I shredded myself and all I could taste was the parm. It was so much I almost gagged on it. I may attempt it again but double up on the tomato sauce as others did and omit most of the parm. Way to salty.
This was so good!! The only change to the recipe I made was add a little more tomato sauce then it called for, other then that I followed the recipe exactly. This was the first Jamie Oliver recipe I’ve made and it definitely won’t be the last!