Beer-Infused Eggplant Cannelloni: A Comforting Delight
Category: Pasta Dishes
Serves: 4
Get ready for a comforting, flavorful dish that will impress your guests! These Beer-Infused Eggplant Cannelloni combine the richness of ricotta, the earthy goodness of eggplant, and the subtle hint of beer for a memorable twist. With a delicate balance of spices, savory sausage, and a rich homemade tomato sauce, this recipe is sure to become a new favorite at your dinner table.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggplant Cannelloni | 24 pieces |
| Garlic | 1 clove |
| Fresh Basil | 10g |
| Eggplants | 600g |
| Cow’s Milk Ricotta | 500g |
| Sausage | 200g |
| Salted Ricotta | 30g |
| Fresh Spring Onion (Cipollotto) | 80g |
| Tomato Passata | 500g |
| Extra Virgin Olive Oil | 50g |
| Black Pepper | To taste |
| Salt | To taste |
| Light Beer | 100g |
| Ground Nutmeg | To taste |
| Whole Milk | 500g |
| All-Purpose Flour | 40g |
| Butter | 40g |
| Sunflower Oil | 500g |
Instructions:
Step 1: Preparing the Eggplant Filling
Start by preparing the eggplant filling for the cannelloni. Slice the eggplants into rounds and then cut them into small cubes. Place the cubes in a colander over a bowl, sprinkle with salt, and cover with a plate or a weight. Let them sit for about 1-2 hours to draw out excess moisture and eliminate any bitterness from the eggplant.
Step 2: Preparing the Sausage and Onion
While the eggplant is releasing its moisture, finely chop the spring onion (cipollotto). Next, remove the casing from the sausage and crumble it into small pieces. Heat 20g of extra virgin olive oil in a non-stick pan over low heat. Add the onion and sauté for about 10 minutes, allowing it to soften. Once softened, add the sausage and cook for another 10 minutes over medium heat. Deglaze the pan with beer and let it evaporate. Season with salt and pepper, and remove from heat to cool slightly.
Step 3: Preparing the Tomato Sauce
For the tomato sauce, heat 20g of olive oil in a pan and add the garlic. Sauté until the garlic is golden and fragrant. Add the tomato passata, season with salt and pepper, and let the sauce simmer over medium heat for 10-15 minutes. Once the sauce has thickened slightly, stir in a few fresh basil leaves and remove the garlic clove. Set the sauce aside.
Step 4: Preparing the Eggplant
After the eggplant has rested, rinse it thoroughly under cold running water to remove the excess salt. Pat the cubes dry with a kitchen towel. Coat the eggplant cubes lightly in flour. Heat sunflower oil in a deep pan and fry the eggplant cubes until golden and crispy. Remove the fried eggplant pieces and place them on paper towels to drain any excess oil. Set aside.
Step 5: Making the Besciamella (Bechamel) Sauce
To prepare the creamy béchamel sauce, melt butter in a pan over medium heat. Once the butter is melted, whisk in the flour, cooking for about 2 minutes to eliminate the raw taste of the flour. Slowly add the whole milk while constantly whisking to prevent lumps from forming. Continue stirring until the sauce thickens and becomes smooth. Season with salt, pepper, and a pinch of nutmeg.
Step 6: Assembling the Cannelloni
In a large 35×24 cm baking dish, drizzle 10g of olive oil and spread a thin layer of béchamel sauce on the bottom. Begin stuffing the cannelloni with the eggplant and sausage mixture using a piping bag or a spoon. Place the stuffed cannelloni neatly in the baking dish. Once all the cannelloni are in the dish, cover them with the remaining béchamel sauce.
Top with the fried eggplant cubes that you set aside earlier and sprinkle with grated salted ricotta.
Step 7: Baking the Cannelloni
Preheat your oven to 180°C (350°F) if using static heat or 160°C (320°F) for a fan-assisted oven. Bake the cannelloni for about 45-50 minutes, or 35-40 minutes if using a fan oven. The cannelloni should be golden and bubbling on top.
Step 8: Resting and Serving
Once baked, remove the cannelloni from the oven and let them rest for 15 minutes before serving. This allows the flavors to meld and makes the cannelloni easier to slice.
Your Beer-Infused Eggplant Cannelloni is ready to be enjoyed! Serve with a side of fresh basil or a crisp salad, and prepare for the praise to roll in.
These Beer-Infused Eggplant Cannelloni are a creative and comforting twist on a classic Italian dish, with a rich, savory filling, a silky béchamel sauce, and the bold flavor of beer that complements the eggplant and sausage perfectly. Whether for a special occasion or a cozy family dinner, this dish is sure to impress.
