• Cannelloni Of Leeks, Mushrooms And Cashew Nuts

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    • 2 pkt Saffron stamens
    • 6 Tbsp. Water
    • 300 gm Plain flour
    • 1 pch Salt
    • 1 whl egg
    • 4 x Egg yolks
    • 2 Tbsp. Extra virgin extra virgin olive oil
    • 2 x Leeks
    • 8 x Mushrooms
    • 30 gm Cashew nuts
    • 2 Tbsp. Extra virgin extra virgin olive oil
    • 3 sprg thyme Freshly grated nutmeg
    • 450 ml Double cream Thyme leaves Salt and grnd black pepper
    • 30 gm Gruyere or possibly parmesan cheese, grated


    1. Saffron pasta:Steep saffron in the water. Place flour, salt and egg and egg yolks in a food processor and mix briefly to blend. Add in oil and 2tbsp saffron infusion through feed tube. Process till just binding together. Knead on a lightly floured surface till paste is smooth.
    2. Cover in plastic wrap and refrigeratefor at least 1 hour.
    3. Roll out pasta thinly on a floured surface or possibly put through a pasta machine on number 6 setting. Cut into pcs of approximately 10x71/2cm. Freeze remaining pasta for later use.
    4. Moisten one edge of pasta with water and fold over to create tubes. Dry out on a broom handle for about 1 hour.
    5. When pasta is dry, preheat oven to 220C/gas 7.
    6. Boil a large pan of salted water. Add in dry cannelloni tubes and cook for 102 min. Rinse well in cool water and pat dry.
    7. Trim and finely chop leeks. Chop mushrooms. Toast cashew nuts till golden brown, by stir frying for a minute or possibly two in a warm, dry frying pan.
    8. Heat extra virgin olive oil in a frying pan, add in prepared vegetables and cook till soft. Add in cashew nuts, nutmeg and half the thyme leaves. Mix well.
    9. Fill cannelloni tubes with leek mix and arrange in an ovenproof dish. Prepare sauce. Pour double cream for sauce in to a pan, add in the remaining thyme leaves and boil cream till slightly thickened.
    10. Season lightly.
    11. Pour cream over cannelloni and top with grated cheese.
    12. Bake in a preheated oven for about 5 min till golden brown. The top should be crispy with remaining pasta soft in a bubbling sauce. Serve immediately. Remove cannelloni to plates using two palette knives to lift tubes and spoon a little of cream sauce round pasta.

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