Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 41

Basil makes this cannelloni amazingly fragrant while the ricotta filling helps keep the mixture light and refreshing.

Preparation time: 25 minutes

Cooking time: 2 hours 10 minutes

Serves 4

6 red peppers

250g (9oz) ricotta cheese

6–8 tbsp roughly chopped fresh basil

75g (3oz) finely grated fresh Parmesan cheese

Sea salt and freshly ground black pepper

12 dried cannelloni

200ml (7fl oz) milk

2 eggs

Basil leaves, to garnish

Place the peppers under a preheated hot grill and cook for 10 minutes, turning frequently until completely blackened. Transfer to a large bowl, cover with cling film and leave to stand for 10 minutes. When cool, peel off the skin under cold running water, then remove and discard the seeds, stalk and any white membrane. Pat dry with kitchen paper.

Roughly chop the pepper flesh and place in a large mixing bowl. Add the ricotta, basil and one-third of the Parmesan cheese, season to taste with salt and pepper and mix well.

Remove the slow cooker dish from the base and preheat the slow cooker. Using a teaspoon or piping bag, fill the cannelloni with the ricotta mixture and arrange them in the slow cooker dish, in a single layer if possible.

Measure the milk into a jug. Add the eggs and whisk with a fork to combine. Add 25g (1oz) of the remaining Parmesan and mix in well. Season to taste and pour over the pasta. Cover with the lid and place the dish into the slow cooker base. Cook on high for 2 hours or until the pasta is tender. Five minutes before the end of cooking preheat the grill to its highest setting. If your slow cooker dish is flameproof (see manufacturer’s instructions), sprinkle the remaining Parmesan over the top and place under the grill for 3–5 minutes or until golden. Serve immediately, garnished with basil leaves.