|Dried cannelloni tubes||1 pack|
|Broccoli head||1 large|
|Single cream (light, 10%)||500 ml|
|Ghee (or butter)||3-4 tbsp.|
|Mozzarella (or any other soft cheese, easy meltable)||200 g|
To cook the filling you may use a saucepan or a rather deep frying pan.
To bake the cannelloni use a metal backing tray or oven-proof dish that will fit the cannelloni in one layer.
Cut the onion in middle-size cubes, the leek in strips and sauté both in ghee over a medium heat about 10 minutes. Pepper slightly.
Add broccoli florets and garlic, baste with approximately half of the single cream, add 1-2 teaspoons oregano, stir and simmer under a cover for 10-15 minutes.
Meanwhile grate the Mozzarella (or a soft cheese alternative) on a rough grater.
Check the simmering vegetables: they should be soft, otherwise simmer yet 2-5 minutes longer. When cooked, mash the vegetables with a blender until homogeneous. Before blending, you may season the mix with some herbs or greens to your taste.
Let the vegetable mix cool down a bit, salt it and add half of the grated cheese. Stir thoroughly.
One after another, fill now your cannelloni tubes with this delicious filling. You may use a small coffee spoon, or a kitchen syringe, or just a plastic bag, cutting one of its corners (do not overact – just snip a tiny piece).
Place the filled cannelloni in the form, baste with the rest single cream, wrap a foil over the top and put it in a preheated (180-200° C) stove.
In about 15-20 minutes, take the cannelloni out, spread the rest of your grated cheese upon, again wrap the foil-top over the form and bake another 15 minutes.
Enjoy your meal!:)