Cannelloni recipe

3.5 litres (6 pints) water
salt and pepper
225 g (8 oz) cannelloni
100 g (4 oz) uncooked ham
100 g (4 oz) mushrooms
1 onion
1 tablespoon olive oil
450 g (1 lb) minced neck of veal
397 g (14 oz) can tomatoes
2 cloves garlic
150 ml (1/4 pint) single cream
1/2 teaspoon dried basil
100 g (4 oz) Emmental cheese,
grated 50 g (2 oz) butter

method
1. Bring the water and a generous pinch of salt to the boil in a large saucepan, add the cannelloni and simmer vigorously for about 12 minutes, then tip the cannelloni into a sieve and leave it to drain.

2. Chop the ham, mushrooms and onion.

3. Heat the oil in a large frying pan, add and fry the minced veal with the ham, mushrooms and onion, stirring frequently. Add salt to taste.

4. Puree the tomatoes with their juice. Finely chop the garlic and mix it with the tomatoes, cream and basil. Season to taste.

5. Fill the cannelloni with the meat mixture. Coat the inside of an ovenproof dish with the tomato sauce, arrange the cannelloni in the dish and cover it with the remaining tomato sauce. Sprinkle with the cheese and dot with the butter.

6. Bake in a hot oven (220°C, 425°F, gas 7) for 30 minutes.