Cannelloni Stuffed with Turkey and Fennel

Name: Cannelloni Stuffed with Turkey and Fennel
Yield: Serves 4
Ingredients: Salt and black pepper; 8 lasagne sheets (the ‘no precooking’ type); 25 g (1 oz) butter; 1 tablespoon grated Parmesan cheese; 2–3 large cloves garlic, chopped; 125 g (4 oz) mature Cheddar cheese, coarsely grated; 1 heaped teaspoon ground mace; 1 large bulb fennel, trimmed and chopped finely; 600 ml (1 pint) milk; 3 tablespoons olive oil; 1 large red pepper, cored, deseeded and chopped finely; 25 g (1 oz) plain flour; 500 g (1 lb) minced turkey

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

This recipe uses lasagne sheets which are not layered but instead wrapped round a filling of minced turkey, fennel and red pepper. The result is light, rather fat cannelloni in a rich cheese sauce.

Ingredients

3 tablespoons olive oil
1 large red pepper, cored, deseeded and chopped finely
1

Sauce

Method

Lightly oil a rectangular ovenproof dish. Put the olive oil in a large, deep frying pan over a medium heat. Add the chopped pepper and fennel and stir around, then cover and leave to cook, stirring occasionally, for 10–15 minutes.

Meanwhile, put the lasagne sheets into a sink of hot water into which you have sprinkled a few drops of oil. Leave for 8-12 minutes until the pasta is just so