my Italian dream

Passport & Plate - Italian dream

Italy | Sunday, March 9, 2014 | 1 photos

Ingredients
For the filling:
250g curd (famer cheese)
50g Parmesan
150g Gauda
Parsley
Sweet basil
1 egg

200g cannelloni tubes

For the sauce:
400g pickled tomatoes
3 garlic cloves
1 onion
Olive oil
Salt and pepper to taste
A pinch of sugar

 

How to prepare this recipe
Chop the parsley and crumble the sweet basil, put them into the bowl. Grate the Gauda. Add half of the grated Gauda, the Parmesan and the curd into the bowl, crack the egg and mix thoroughly. Using a piping bag with the corner cut off squeeze the mix into the cannelloni tubes. Then lay them, side by side, in a baking dish.
Now make the sauce. Shell the onion, chop it and put into a pan with heated olive oil, add garlic cloves. While simmering it, chop tomatoes and in a few minutes add them. Season with salt, pepper and sugar. Simmer for 10 mins, stirring. Take baking dish with cannelloni tubes and pour over the tomato sauce and top with the remaining grated Gauda.
Put it into the heated to 200C oven and bake for 35 mins.
Bon Appétit! :)

 

The story behind this recipe
This summer I found myself in Italy - I went there on a business trip as an interpreter though I wasn't to. I wasn't working for that company, I only helped them with the documents a few times. Turned out that they had some problems with their interpreter, so once one of their managers called me and asked if I wanted to go with them instead of that guy. It is worth noting that I had been dreaming about Italy for a long time and when we 1st stopped in Italy somewhere near the filling station between fields I ran out of the bus crying: "Wow! Oh my god! I'm in Italy!"
While we were in Milano we always had our meals at the same place. One day they served us something that made all my thoughts about food change. It was so soft, so fresh, so delicious...
I couldn't stop eating and enjoying it. So I came to the waiter and asked how they call it. He said: "cannelloni" and I put it down not to forget. That nice guy also gave me one more portion "to go" and I was the happiest person at hotel in the evening eating that marvellous dish.
When I returned to Belarus, I found the recipe and since then I cook it almost every week.