Cannelloni with Peas and Gorgonzola

Name: Cannelloni with Peas and Gorgonzola
Ingredients: salt and freshly ground black pepper; 1 ltr double cream; 10 g mint leaves; 1 kg frozen peas; 150 ml Vegetable Stock; 30 g butter; 1 small onion, peeled and finely chopped; 120-150 g gorgonzola, cut into small cubes; 16 pieces good-quality cannelloni or 16 lasagne sheets; 90 g freshly grated Parmesan; 1 egg yolk

Preparation info

Difficulty
Easy

Appears in

Le Caprice

By AA Gill and Mark Hix

Published 1999

About

It’s not really worth going to the trouble of making fresh pasta for this dish so buy good-quality dried cannelloni or lasagne sheets and roll them yourselves.

Ingredients

for the pea purée

30 g butter
1 small onion, peeled and finely chopped
1 kg

Starter
Vegetarian

Method

Pre-heat the oven to 230°C/gas mark 8.

First make the pea purée.

Heat the butter in a saucepan and cook the onion gently until soft.

Add the peas, vegetable stock and mint, season, and simmer for 10-12 minutes.

Purée in a blender until smooth.