Grandpas Leek and Ricotta Cannelloni
A delicious dish based on a Rick Stein recipe.
Ingredients:
- 1kg leeks, thinly sliced
- 250g fresh ricotta & 250g lasagne sheets
- 750ml tomato passata
- Cheese Sauce: 450ml milk, onion, cloves, bay leaf, butter, flour, cream, 150g provolone piccante, 1 egg yolk.
Method:
- Sauté leeks with butter, garlic, and thyme until tender. Cool and mix with ricotta.
- Infuse milk with onion, cloves, bay leaf, and peppercorns.
- Prepare a roux, add the infused milk to make a thick cheese sauce, then stir in cream, cheese, and egg yolk.
- Roll the leek mixture in lasagne sheets and place over passata in a dish.
- Top with cheese sauce and extra cheese. Bake at 200C for 30 minutes.
— Mathew Rush