Sausage & winter greens cannelloni

Discover the delightful combination of savory sausage and earthy winter greens in this delectable cannelloni recipe. Perfect for a cozy and satisfying meal.

Ingredients:

• 1 tbsp olive oil
• 2 red onions, halved and sliced
• 6 pork sausages
• 3 garlic cloves, crushed
• small bunch of thyme, leaves picked
• pinch of chilli flakes
• 1 tbsp tomato purée
• 400g can plum tomatoes
• 200g cavolo nero or other winter greens
• 75g butter
• 75g plain flour
• 850ml milk
• nutmeg, for grating
• 50g parmesan, grated
• 12 lasagne sheets
• green salad, to serve

Instructions:

1. Heat the oil in a large flameproof casserole over a medium heat and cook the onions for 8-10 mins until softened and starting to caramelize. Meanwhile, remove the sausagemeat from the casings.
2. Move the onions to one side of the casserole, then add the sausagemeat to the other side. Break it into smaller pieces using a wooden spoon, stirring occasionally for 10-12 mins until cooked and starting to brown in spots. Mix the onions back in, then add the garlic, thyme, chili flakes, and tomato paste. Cook for another 1-2 mins. Add the plum tomatoes, crushing them with the back of a spoon. Season and simmer for 15-20 mins until the tomatoes have broken down and the sauce has thickened into a ragu.
3. Start boiling water in a kettle. If you are using cavolo nero, discard the tough stems and roughly chop the leaves. For softer greens like spinach or chard, you can keep the stems on. Place them in a colander over the sink, pour over boiling water from the kettle, then rinse under cold water until cool to touch. Squeeze out excess water, chop finely on a board. Mix the greens into the sausage ragu, cook for 1-2 mins until any extra liquid evaporates (the mixture should be relatively dry), remove from heat, and let it cool slightly.
4. In another saucepan, melt the butter over medium heat. Once melted, stir in the flour to form a sandy paste. Gradually whisk in the milk until fully combined. Once the sauce is smooth and custard-like, season well, add nutmeg, and half of the parmesan. Remove from heat and set aside.
5. Boil lasagna sheets one by one in a large pot of salted water for 5-6 mins, stirring until they are soft enough to roll but not fully cooked. Drain and transfer to a bowl of cold water to halt cooking.
6. If the béchamel sauce has thickened upon cooling, stir in a bit more milk. Spread a third of the sauce on the base of a baking dish around 25 x 35cm. Take a lasagna sheet from the cold water, lay it on a board with a short end facing you. Spread a generous spoonful of the sausage ragu on one end, then roll it up to encase the filling, creating a short cannelloni with some pasta overlap. Place it in the baking dish and continue with the remaining ragu and lasagna sheets, arranging them in two rows of six cannelloni. Pour any leftover ragu on top, then cover all the cannelloni rolls with the béchamel sauce. Sprinkle with the remaining parmesan. Can be stored covered in the fridge for up to two days or frozen for up to two months. Allow it to cool completely before freezing. Thaw thoroughly in the fridge overnight before baking. Preheat the oven to 200C/180C fan/gas 6, then bake the cannelloni for 40 mins until edges are bubbly and the top is golden brown. Add black pepper to taste and accompany with a fresh green salad.

Summary:

• Calories: 3477 kcal
• Fat: 162 g
• Protein: 130 g
• Carbs: 381 g
• Potassium: 4591 mg
• Magnesium: 468 mg