Grilled aubergine and courgette cannelloni al forno with smoked mozzarella

Cannelloni

Grilled aubergine and courgetteIngredients

  • Chargrilled aubergine
  • Chargrilled courgette¬†
  • Smoked Mozzarella¬†

Method

  1. Cut the smoked mozzarella into finger thick rectangles
  2. Roll a piece of cheese in the courgette and aubergine. Cut the courgette if it is too long

Tomato sauce

Ingredients

  • 2 onions
  • 1 celery, sliced
  • 1 leek, sliced
  • 250ml red wine
  • 40g basil, chopped
  • 1 tin of chopped plum tomatoes
  • 20g sugar
  • 10ml balsamic vinegar
  • Salt and pepper

Method

  1. In a sauce pan, sweat the onion, celery and leeks with some olive oil.
  2. Add 20g basil and red wine, cook until the wine has reduced by two thirds.
  3. Add the tin of tomatoes, sugar and balsamic vinegar. Cook over a medium heat until thick.
  4. Add salt and pepper.

White sauce

Ingredients

  • 100g butter
  • 100g plain flour
  • 1 litre of milk
  • Salt and pepper

Method

  1. Melt the butter in a sauce pan, then add the flour and mix in.
  2. Cook for a few minutes over a gentle heat without colouring.
  3. Remove from heat, allowing the roux to cool slightly.
  4. Gradually add the warm milk and stir until smooth.
  5. Allow to simmer for 30 minutes, stirring occasionally to make sure that the bottom of the pan does not catch.
  6. Season with salt and pepper.