Cannelloni with Saffron Sauce (Cannelloni allo Zafferano)

If you’ve been following my blog you know I’m usually highlighting recipes that are relatively fast and easy to make and I mention a bit of history or nutritional notes, too. But, there are times when I just want a meal that’s sinfully delicious, full of calories and always leaves me wanting more. This dish is exactly that! Very scrumptious but definitely not for those who are watching their calorie intake. Saffron is a spice derived from the dried stigma of the flower of the saffron crocus. Saffron is widely used in Iranian (Persian), Arab, Central Asian, European, Indian, Turkish and Cornish cuisines.

Serves 2
recipe from TasteItalia

4 sheets of lasagne
salt and freshly ground black pepper

For the Filling:
2 tablespoons olive oil
1 small onion, chopped
4 canned artichoke hearts, drained, rinsed and chopped
50g mozzarella, chopped
115g ricotta
50g dolcelatte
1 teaspoon rosemary, finely chopped

For the Sauce:
15g unsalted butter
1 garlic clove, crushed
large pinch of saffron strands
1 tablespoon white wine
125g mascarpone cheese

Preheat the oven to 180c (350f). Bring a saucepan of water to the boil, and cook the lasagna sheets separately for 1-2 minutes (enough so that you can roll them up). Remove from water and drain. To make the filling, heat the oil in a saucepan. Add the onion and fry until soft, then add the chopped artichokes and cook for 5 minutes. Add the mozzarella, ricotta, dolcelatte and rosemary. Season and mix together well (remove from heat and set aside).

To make the sauce, melt the butter in a saucepan, add the garlic and saffron and heat gently. Add the wine and mascarpone. Season to taste and simmer for 5 minutes. To assemble the dish, place some filling lengthways down the center of each pasta sheet. Moisten the edges with warm water and roll each rectangle up to form a thick tube. Arrange the cannelloni in a greased ovenproof dish, pour the sauce over the top and cover with foil. Bake in the oven for 20-30 minutes and serve immediately.

The Culinary Chase’s Note: I used a small jar of marinated artichokes to add to the filling as the canned ones can be on the bland side especially with the dolcelatte competing for flavors. The dolcelatte is an Italian blue veined soft cheese and I actually would not add as much as the recipe indicates as this will make a happy balance between the artichoke and cheese. Also, I placed the filling alongside the edge of the lasagne sheet and rolled up from there. This makes it easier to keep the ingredients from leaking out. Sinfully delicious!