Chef: Francesco Mattana
In this episode of Chef Francesco's Masterclass, he makes Cannelloni stuffed with Nduja, ricotta and aubergine. Cannelloni are a cylindrical type of filled lasagna covered by a simple tomato sauce and baked in the oven. They can have a filling of ricotta, aubergine and 'Nduja (anduia), a typical spicy salumi from Calabria, which you’ve probably tried before on pizza or bruschetta.
About Chef Francesco Mattana:
About Chef Francesco Mattana:
Chef Francesco is from Sardinia, a beautiful island in the South of Italy. He has a background in cooking, having spent 7 years as a Chef in Italy, Australia and London. He is now a Senior Teaching Chef for some of the top cookery schools in London.
For Chef Francesco, being Italian, Italian cuisine is his passion. He has a developed, rustic Italian cooking style based on memories from his childhood – cooking with his Nonna, working on the farm and fishing with his Granddad.
Chef Francesco’s recipes are original, traditional and based on the best ingredients!
Cannelloni Stuffed with Nduja, Ricotta and Aubergine
Ingredients
- Homemade fresh cannelloni (or dried if you're not making your own)
- 100g ricotta (plus some extra)
- 2 tbsp Nduja (approx)
- 1 aubergine chopped into 1cm cubes
- 500g passata di pomodoro
- 5-6 basil leaves
- 1 garlic clove (smashed)
- Olive oil
- Salt and pepper
- If making fresh cannelloni you need: 200g of 00" flour
- 2 fresh medium eggs at room temperature
