You can not believe how long I think about what to call my dishes. The cannelloni that I present to them today are filled with pea-potato puree, which in turn is seasoned with fresh oregano and thyme. However, I find the name cannelloni with pea-potato puree boring. So I call the dish: cannelloni with pureed oregano peas.
»Herr Grün, you sure do put a lot of thought into this,« some people then say. So I think, at least. No one actually says it.
I like to read stories about food. So in such: »Did you know that cannelloni originally came from Nepal? They were called tubes of joy.« HaHa. I made that up. You knew that – right?
All right. You want to cook. So today I want to explain to you how I made this vegetarian cannelloni. So here we go.
Ingredients for two people
For the cannelloni dough
250 g flour
1 egg
1 tsp good olive oil
½ tsp salt
A little water (set aside a small glass full).
For the filling
400 g peas (fresh is great – but frozen works too)
250 g potatoes ( 5 medium size approximately)
1 medium onion
40 g grated hard cheese (made with macrobial rennet)
2 tablespoons olive oil
a handful of fresh oregano
a handful of fresh thyme
salt
pepper
For the sauce
200 g cream
about 1 tablespoon of fresh thyme
about 1 tablespoon fresh oregano
salt
pepper
Preparation
Put the ingredients for the dough in a bowl. Mix everything by hand or with a spoon. Add water. Mix everything again. When the dough has a nice consistency – that is, soft dumpling – not too dry and not too watery – put it on the countertop and knead it for a while until you feel it is just right. That’s because you’ll know. Have faith in your power of judgment:) Wrap it and let it rest for 1 hour.
Cut the onion into small cubes and saute over relatively high heat in 2 tablespoons of olive oil until translucent. Then add the peas and let them simmer for about 5-10 minutes. Season everything with pepper and salt. When the peas are soft and edible, set the pan aside.
Boil the potatoes with salted water until they are soft. Then pour off the water.
Put the peas and potatoes in a bowl and mash everything well with a potato masher – but not too finely. Everything can be a bit coarser. I think it looks more natural and appetizing later. Now add a handful of chopped fresh thyme and oregano. And also about 1 tablespoon of olive oil. Also 40 g of grated hard cheese. Season the mixture with salt and pepper. But please do not add too much. The taste of the herbs should not be overpowered.
Now for the sauce. Put the 200 g of cream in a bowl. Add 1 tablespoon each of chopped oregano and thyme. Season a little with salt and pepper. Stir again and set aside.
Now roll out the dough on a lightly floured surface. Make it thin enough so that you can easily roll it later. If it is too thick, the cannelloni will be doughy. Cut it into four pieces of the same size. Approximately 17 cm x 15 cm. Now spread the puree on the dough slices and roll them up. Place them in a suitable baking dish and pour the cream sauce over them – please only so that half of the cannelloni is covered. Now put the whole thing in the preheated oven for 15 minutes at 180 degrees (convection oven) – middle shelf please.
The cannelloni are ready when they are light brown and have a few dark brown spots (see picture).
Place the cannelloni on a plate and add some sauce.I added three strips of hard cheese and some fresh oregano on top. For the eye. I love that.
Write me to let me know if it turned out well. I would be very happy if you did.
Enjoy your meal and see you soon!
Sincerely
Your Herr Grün
Leave a Reply