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Ingredientes
- 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
Direcciones
- 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.
- Cover in plastic wrap and refrigeratefor at least 1 hour.
- 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.
- Moisten one edge of pasta with water and fold over to create tubes. Dry out on a broom handle for about 1 hour.
- When pasta is dry, preheat oven to 220C/gas 7.
- 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.
- 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.
- 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.
- 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.
- Season lightly.
- Pour cream over cannelloni and top with grated cheese.
- 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.
