Boerewors Cannelloni This delicious boerewors “gratin” was inspired by stuffed Italian pasta tubes (cannelloni) covered cosily by a blanket of cheese sauce. 500 g thin, raw boerewors (cut into strips as long as the pasta
Boerewors Cannelloni
This delicious boerewors “gratin” was inspired by stuffed Italian pasta tubes (cannelloni) covered cosily by a blanket of cheese sauce.
- 500 g thin, raw boerewors (cut into strips as long as the pasta tubes)
- 250 g instant cannelloni (pasta tubes)
Cheese Sauce
- 125 ml cake flour
- 125 ml butter
- 250 ml cheddar cheese (grated)
- 2 jumbo eggs (separated)
- ground sea salt and black pepper
-
Preheat oven to 190°C
-
Grease a square or rectangular oven dish
-
Stuff pasta tubes with boerewors (keep the meat in the casing)
Cheese Sauce
-
In a small saucepan, melt butter over medium heat
-
Whisk in the flour until smooth
-
Gradually whisk in the milk
-
Add the cheese and bring to a low simmer
-
Beat egg yolks with fork, add a little sauce, mix quickly
-
Mix yolks with rest of sauce and cook for 1 min
-
Season with salt and pepper
-
Beat egg whites until it holds soft peaks and fold lightly into sauce
Constructing the Dish
-
Spread a thin layer of sauce in dish; cover with a layer of stuffed pasta tubes
-
Repeat and finish with sauce layer
-
Bake until top layer starts to turn golden
-
Serve warm with fresh garden salad.