Pigs in blanket pasta bake (Image: Tefal/Aidan Mannion)
Having trained at ‘s Fifteen resaurant, chef Aidan Mannion has learned from some of the very best in the food industry.
Since ‘s Fifteen closed its doors at the back end of December, chef Mannion is now a private chef and caterer.
“Everybody loves a pig in blanket at ,” said Chef Mannion, adding: “But they’re always a favourite on my family’s dinner table.”
Making this dish using cookware, Chef Mannion said: “Save on washing up by presenting your dinner in style.”
“Serve this delectable pasta dish directly from the (Tefal) cookware you used for cooking.”
:
Pigs in blankets pasta
Serves: four people
Ingredients
For the sauce:
- One large onion, finely chopped
- 75g sweet peppers, finely chopped
- 50g sausage meat or one sausage, minced
- One to two leaves of cavolo nero, finely chopped
- Two cloves of garlic, minced
- One tsp dried oregano
- Fresh basil, roughly chopped
- 500g passata
- One chicken stock cube
- 300ml water
- One tbsp sugar
- Salt and pepper, to taste
For the Pigs in Blanket:
- 200g sausage meat
- 20g Parmesan cheese, grated
- Streaky smoked bacon strips
- Olive oil
- Cannelloni tubes
For Baking:
- Torn leaves of cavolo nero
- Fresh basil, torn
- Parmesan cheese, grated
- Ricotta cheese
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Method
Prepare the sauce
In a large saucepan, sweat the finely chopped onion over medium heat until translucent. Add the sweet peppers and cook for another two to three minutes until softened.
Add the minced sausage meat and cook until browned. Stir in the finely chopped cavolo nero and minced garlic, cooking until the garlic is fragrant.
Sprinkle in the dried oregano and add the fresh basil. Pour in the passata, then dissolve the chicken stock cube in 300ml of water and add to the pan.
Stir in the sugar and season with salt and pepper to taste. Simmer the sauce for five to 10 minutes, ensuring the liquid doesn’t reduce too much.
Prepare the pigs in blankets
In a bowl, mix 200g of sausage meat with 20g of grated Parmesan. Roll the mixture into sausage shapes that are thin enough to fit inside the cannelloni tubes.
Wrap each sausage shape with a strip of streaky smoked bacon. Lightly brush the inside of each cannelloni tube with olive oil. Insert the wrapped sausage into each cannelloni tube using your hands.
Bake
Preheat your oven to 180C (350F). Place the filled cannelloni tubes into the saucepan with the sauce, ensuring they are submerged.
Transfer the mixture to an oven-safe baking dish. Tear one to two leaves of cavolo nero and some fresh basil over the top of the dish.
Bake in the oven for around 30 minutes. Halfway through, use tongs to flip the cannelloni to keep them submerged in the sauce.
Once baked, remove the dish from the oven and allow it to cool slightly. Serve with additional fresh basil, grated Parmesan, and dollops of ricotta cheese.