Goats Cheese Cannelloni With Cherry Tomatoes

 

Ingredients

• 400g/14oz cherry tomatoes, halved
• 125ml/4fl oz extra virgin olive oil
• 1 tbsp fresh thyme leaves
• salt and freshly ground black pepper
• 400g/14oz ricotta
• 300g/10½oz goats' cheese
• 300g/10½oz parmesan (or a vegetarian alternative), grated
• 200g/7oz baby spinach
• 2 garlic cloves, crushed
• 12 12cm/5in x 10cm/4in sheets fresh pasta

                To serve

• parmesan shavings
• green salad leaves, dressed with olive oil and balsamic vinegar

Preparation method

1. Preheat the oven to 180C/365F/Gas 4.
   
2. Place the tomatoes into a bowl and drizzle with the olive oil. Add the thyme and season well with salt and freshly ground black pepper.
   
3. Place the ricotta, goats' cheese and parmesan into a clean bowl and mix well.
   
4. Add the spinach and garlic and season well with salt and freshly ground black pepper.
   
5. Lay the pasta sheets onto a clean work surface. Place a line of the cheese and spinach mixture along the longer edge of each pasta sheet, then roll up like a cigar.
   
6. Drizzle the cannelloni rolls with a little of the oil that the tomatoes have been sitting in, then pour the remaining oil into the bottom of an ovenproof dish that will hold all 12 cannelloni.
   
7. Place the cannelloni tubes into the dish and place the tomatoes evenly over the top.
   
8. Transfer to the oven to bake for 15 minutes, or until cooked through.
   
9. To serve, place three cannelloni onto each of four plates. Sprinkle with parmesan shavings and place a spoonful of dressed mixed green salad leaves alongside.
   

Tagliatelle With Cavolo Nero, Chickpeas And Pecorino

Ingredients

• large handful cavolo nero, or kale
• 100ml/3½fl oz olive oil
• 2 lemons, zest only
• ½ lemon, juice only
• 200g/7oz cooked chickpeas
• 500g/1lb 2oz fresh tagliatelle pasta, or similar
• salt
• freshly ground black pepper
• 100g/3½oz pecorino or other hard cheese, finely grated

Preparation method

1. Bring a deep saucepan of water to a rolling boil and blanch the cavolo nero for one minute. Drain, and when cool enough to handle, chop finely.
   
2. Heat the olive oil in a wide pan and fry the cavolo nero in it for a few minutes, over a moderately high heat, stirring constantly.
   
3. At the same time, bring a pot of water to a boil and drop in the pasta to cook for two or three minutes until just tender.
   
4. Drain the pasta and stir it into the kale with the lemon zest and juice, the chickpeas and half of the grated pecorino. Season, to taste, with salt and freshly ground black pepper.
   
5. Serve the pasta in deep bowls with more cheese scattered over.
   

Sweet and sour stuffed aubergines

Sweet and sour stuffed aubergines 

Ingredients:

For the aubergines

2 medium aubergines

salt, for sprinkling

4 tbsp tomato purée

1 lemon, juice only

2 tbsp caster sugar

2 tbsp extra virgin olive oil, plus extra for greasing

150ml/5fl oz water

salt and freshly ground black pepper
For the filling

2 tbsp extra virgin olive oil

1 onion, chopped

2 garlic cloves, chopped

300g/11oz minced beef

1 heaped tsp ground cinnamon

1 heaped tsp ground cumin

salt and freshly ground black pepper

2 tomatoes, deseeded and finely chopped

water, to cover

3 tbsp bulgur wheat

30g/1oz pine nuts

30g/1oz currants
Preparation method


For the aubergines, halve the aubergines lengthways and scoop out a little of the centre (you can use it in another dish, such as a soup or a stew). Season the aubergines with salt, then turn upside down on a wire rack to drain.


For the filling, heat the olive oil in a large, heavy-bottomed pan and fry the onion until tender. Add the garlic and fry for a minute or so longer.


Add the meat and fry until it has changed colour, breaking up the lumps. Sprinkle over the spices, season with salt and freshly ground black pepper and fry for another minute.


Add the tomatoes and just enough water to cover and stir well. Simmer gently for 30 minutes until the meat is tender. Taste and adjust the seasoning.


Add the bulgur wheat, pine nuts and currants and stir well.


Preheat the oven to 170C/325F/Gas 3.


Lightly oil an ovenproof dish and place the aubergine halves into the dish. Fill them with the spiced meat mixture.


Place the tomato purée, lemon juice, sugar, olive oil and water into a bowl. Season with salt and freshly ground black pepper and mix well.


Pour the tomato purée mixture over the aubergines. Cover with foil, transfer to the oven and bake for 45 minutes.


Remove the foil, baste the aubergines in their juices and cook for a further 15-20 minutes. Serve hot or warm.