Sunday 11 January 2009
Cannelloni
There are umpteen ways to cook cannelloni. Tonight I'm steering the kitchen through about four different recipes. Some forego the white sauce, others reject spinach. All require a bit of sweetness - a bit of sugar and some cherry tomatoes. For me the best bit about cannelloni - what makes it superior to lasagna - is the separation of ingredients. Where lasagna opts for the geological boredom of strata, cannelloni curls its ingredients in hoops. The result is better all round.
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