1can of 25 gr ansjovis in oil of the best quality that you can finddrained and chopped, keep the oil separate
2 to 3small dried spanish chili's
5dlof tomatoesauce of good quality
red wine vinegar of good quality
5dlof creme fraiche
16tubes of cannelloni
a small bunch of fresh basiljust the leaves
200grmozarella of good quality
extra virgin oliveoil
4large handfuls of rocketwashed and dried
Preheat the oeven to 190°C. Bring a large pan salted water to the boil and add the cauliflower and romanesca. Boil the vegetables for about 5 to 6 minutes untill they are done, leave to drain in a colander and catch the draining water in a bowl.
Put a large pan on the fire, add a couple of tablespoons of oliveoil and add the slices of garlic. Leave to fry for a couple of seconds, add the thyme, ansjovis and chili's and bake them for another couple of seconds before adding the boiled cauliflower and romanesco to it with about 4 tbsp of cooking liquid. Stir everything well, put the lid on the pan and leave to softly boil for about 15 to 20 minutes, stirring occasionally. By cooking the vegetables through you not only make the taste more intense but you also achieve the structure you need for this dish.
Remove the lid for the last 5 minutes of boiling to evaporate some of the liquid and mash the vegetables with a potatoemasher. Remove from the stove and add pepper and salt to taste. Spread the mixture on a baking tray to cool. In the meantime prepare an ovendish or baking tray that is large enough to fit all the cannelloni you want to put in next to each other. Test this by actually lying them in the dish. Put the can of tomatosauce with a bit of salt and a bit of redwine vinegar.
To make a really quick bechamelsauce mix the creme fraiche with half of the parmezan, bring the mixture to taste with salt and pepper and thin it a little with some cooking liquid from the vegetables.
Put the cooled down cauliflower-romanesco mixture into a big plastic bag and cut the corner of. Twist the top of the bag so it closes and put the filling into the cannelloni through the tip of the piping bag. (alternatively you can use a teaspoon but that is much more hassle) Make sure the tubes are really full and put them in a single layer into the baking dish on top of the passata. Put some basil leaves on top of the cannelloni and add a layer of the white sauce. Sprinkle with salt and pepper and with the rest of the parmezan cheese. Add some bits of mozarella on top and to finish it off sprinkle some extra virgin olive oil over the top and then put in the oven for about 30 to 40 minutes or untill it is golden and bubbly.
Dress the rocket with a bit of lemon and about three times as much olive oil. Serve the cannelloni with the rocket and crusty bread.