Italian Gianfranco Beltrame, chef de cuisine at Hotel Indonesia Kempinski in Jakarta, shares his recipe for cannelloni stuffed with tiger prawns, spicy tomato sauce and black olives.
Ingredients: 40 grams lasagne sheet pasta 10 grams Parmesan cheese, shredded
For stuffing: 50 grams tiger prawns, diced 10 grams spring onions, sliced 10 milliliters olive oil 10 milliliters cream
For tomato sauce: 10 grams onions, chopped 5 grams garlic 5 grams fresh basil leaves 200 grams tomatoes in can 10 milliliters extra virgin olive oil Chili flakes, salt, black pepper as required
The very first thing you should prepare is the tomato sauce. A good tomato sauce needs to cook for at least an hour.
Take a stock pot, add oil and heat. Add chopped onions and saute until transparent, which takes about 3 to 5 minutes.
Pour in the tomatoes from the can. Wash out the tin with some water and add to the pot.
Bring to a boil, then reduce heat to a slow simmer for about 45 to 60 minutes.
Season with salt, freshly ground pepper, a pinch of sugar, very little chili flakes and fresh basil.
Blend the tomato sauce or stir with a whisk until there are only small chunks.
Saute the sliced spring onions in some olive oil, add the diced prawns and let it cook for about 1 to 2 minutes, stirring continuously.
Add in the cream and quickly bring it to a boil, then reduce the heat to a very slow simmer.
Season the stuffing with salt and freshly ground white pepper. Set aside to cool down.
Cook the pasta sheets in rolling salted water for 3 to 4 minutes.
Remove the pasta from the boiling water and shock-chill in ice water. Dry the pasta sheet with a kitchen towel.
Place some of the prawn stuffing onto the pasta sheet and roll it, making sure the filling is evenly spread out and the roll is full.
In a baking dish, spread some of the tomato sauce on the bottom, then place the cannelloni rolls on top of that.
Pour tomato sauce over the cannelloni rolls and sprinkle with shredded Parmesan cheese.
Bake in the oven at 180 degrees Celsius for another 5 to 6 minutes. Decorate with some freshly sliced basil leaves and sprinkle with some extra virgin olive oil.