This is a bit of a different Friday Food as I haven’t really got a recipe for this. I’m planning on cooking this over the weekend, so I will find out if this version works.

It is an adaptation of a Rick Stein recipe off one of his TV shows, so no accurate quantities.

Vegetarian leek cannelloni

For the tomato sauce:
Heat some olive oil in a pan; add a finely chopped onion, fry until it softens and starts to brown, add the garlic, then add 2 tablespoons of balsamic vinegar and a teaspoon of sugar. Once this has dissolved add a can of chopped tomatoes. Simmer gently until reduced right down. Season with salt and pepper to taste, you may have to add more sugar. Place tomato sauce in bottom of baking dish.

For the filling:
Melt some butter in a saucepan (or wok). Add 2-3 sliced leeks and through the butter. Cook gently until the leeks have started to soften. Then add salt and pepper possibly some more garlic and stir through. Add some ricotta cheese (about 250g, I have used philly instead) to leeks. You may need to add a bit of water or milk if your filling is too thick. Place 1 tablespoon of leek mix onto a sheet of fresh lasagne (I normally need 2 packs). Roll up into cannelloni shape. Lay along top of tomato sauce in a row.

For the Béchamel sauce:
Add some milk to a pan. Add 1-2 bay leafs and a few peppercorns. Simmer, don’t boil. In another pan melt some butter and add flour to make a roux. Cook it gently for 3-4 minutes. Carefully pour the heated milk through a sieve (or remove the bay leaves and peppercorns) into the roux. This is where it can go wrong and you end up with a lumpy sauce. Stir continuously on a low heat until thick. Add some cream and grated cheese (mature cheddar, parmesan, your choice). Stir in an egg yolk (for extra richness) and some salt. Pour the sauce over cannelloni and sprinkle with extra cheese. Bake at 200 C for about 30 minutes, until the top is golden brown.

Enjoy
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