Cannelloni with Jeanne's brocciu

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Cannelloni with Jeanne's brocciu

Cannelloni with Jeanne's brocciu

Cannelloni with Jeanne's brocciu
Cannelloni with Jeanne's brocciu

Cannelloni with Jeanne's brocciu :

Number of people


1 kg of fresh brocciu (it's sheep bush, you can replace it with cow bush, but it's less Corsican!)

1 egg

1 tablespoon olive oil

1 bunch of mint

1 clove of garlic

1 tablespoon cornstarch (depending on the consistency of the stuffing)

24 plates of lasagna (uh, be careful, some of them break during cooking, maybe bring a little more hair...)

1 onion

4 tomatoes to make a sauce (or a large can of peeled tomatoes)

5 basil leaves



1 lump of sugar



Preparation: 1 hour
Cooking time: 40 min
Step 1
Put the Corsican polyphony CD in your player. Or not. A little patience. Smell the mint bouquet. Let's do it! Let's do it!
Step 2
Step 1: the stuffing.
In a large container (bowl, bowl, bowl, basin, old washing machine drum, no, no, okay, let's say a bowl then), mix the brocciu with the egg and a tablespoon of olive oil.
Step 3
Depending on the season, brocciu can be more or less firm. If it is too "liquid", add the cornstarch spoon. Otherwise, no.
Step 4
Add the chopped garlic clove, and the chopped mint bouquet. Mix well and adjust the seasoning.
Step 5
Let it rest a little bit.
Step 6
Step 2: cooking the pasta.
In a huge saucepan (the biggest one you have is the time to put a pot in the local cantoche, but then you bring it back, because it's not good to steal) cook the lasagna.
Step 7
The cooking time depends on the brand, but in this case we don't care: remove the lasagna as soon as it is cooked enough to be rolled up and form canelloni.
Step 8
Stop cooking by immediately pouring very cold water over your lasagna.
Step 9
Step 3: Rolling 
Line up the pre-cooked lasagna on a slightly damp (and clean, it's better) cloth.
Step 10
If you can't get them all out at the same time, it doesn't matter: they will wait in the fleet, don't panic: they can swim.
Step 11
Be careful, now we're getting serious. We don't worry, it's easy, we just have to be calm. Take the lasagna sheet lengthwise. At one end, put a large tablespoon of stuffing. Drive.
Step 12
You must use two thirds of the lasagna leaf, otherwise you will roll the canelloni three times on themselves and you will have more dough than stuffing. Not good. 
When you get to two thirds, so you cut the remaining dough.
If you're afraid your roller will come off, you can consolidate the joint with float and flour (or a little egg white), but frankly I never do.
Step 13
Repeat the operation until the ammunition is exhausted.
Step 14
Step 4: the tomato sauce
Sauté the onion in olive oil.
Step 15
Add the tomatoes in small pieces, then the sugar cube, pepper salt, thyme, bay leaf and basil. Let it simmer a little.
Step 16
Step 5: gratin
Place the cannelloni in a gratin dish.
Step 17
Pour the tomato sauce over it.
Step 18
Put in the oven thermostat 5 or 6. Leave to brown for 30 minutes.
Step 19
Leave to brown for a short half an hour.
Step 20
Step 6: Eating.
Step 21
Enjoy your meal!
Author's note
A typical Corsican dish, tasted collectively during the third Marmiton meeting.

I add my grain of salt

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