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"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Mushroom cannelloni


Who can resist cannelloni filled with mushrooms and ricotta and smeared in a creamy béchamel sauce?

You'll need

580 gm ricotta, drained 2 eggs, lightly beaten 100 gm parmesan, finely grated 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling 4 garlic cloves, thinly sliced 3 spring onions (white part only), thinly sliced 300 gm Swiss brown mushrooms, coarsely chopped 250 gm large flat mushrooms (such as field), coarsely chopped 6 sage leaves, thinly sliced 1 tsp thyme leaves 30 gm dried porcini mushrooms, soaked in 200ml warm water for 10 minutes, drained and soaking liquid reserved To serve: green salad (optional)   Pasta dough 225 gm (1½ cup) plain flour 80 gm (½ cup) coarse semolina 2 eggs For drizzling: olive oil   Béchamel sauce 100 gm butter, coarsely chopped 50 gm (1/3 cup) plain flour 550 ml warm milk 20 gm (¼ cup) finely grated parmesan Pinch of finely grated nutmeg, or to taste

Method

  • 01
  • For pasta dough, pulse flour and semolina in a food processor until combined. With motor running, add eggs, then gradually add 20ml iced water and process until mixture just comes together. Remove dough, knead until smooth (5-7 minutes), wrap in plastic wrap and rest at room temperature (1 hour). Divide pasta into four, then, using a pasta machine with rollers at widest setting and working with one piece at a time, feed dough through rollers. Fold dough in half lengthways, then feed through rollers again, continuing until smooth, reducing settings notch by notch until pasta is translucent and 2mm-thick, set aside on a lightly floured tray. Cut pasta into ten 12cm x 15cm pieces. (Remaining pasta can be frozen in an airtight container separated by baking paper or hung and air-dried, then stored in an airtight container.) Cook in a large saucepan of boiling salted water over high heat until al dente (1 minute), drain and refresh, drizzle with a little oil, set aside.
  • 02
  • Preheat oven to 180C. Press ricotta through a fine sieve into a large bowl, then combine with eggs and 75gm parmesan, season to taste and set aside.
  • 03
  • Heat extra-virgin olive oil in a large frying pan over medium heat, add garlic and spring onion, sauté until starting to soften (2-3 minutes). Add mushrooms and herbs, sauté until tender (8-10 minutes). Add porcini and soaking liquid, simmer until liquid has reduced (7-10 minutes), season to taste, set aside.
  • 04
  • For béchamel, heat butter in a saucepan over medium heat until foaming (1-2 minutes), add flour and stir until mixture is light brown in colour (2-3 minutes). Whisk in warm milk, a little at a time, and stir until beginning to bubble (2-3 minutes), remove from heat, add parmesan, season to taste with sea salt, freshly ground black pepper and nutmeg, set aside.
  • 05
  • Spoon ricotta into a piping bag fitted with a 2cm-plain nozzle, pipe across the middle of each piece of pasta, top with mushrooms and roll to enclose. Arrange cannelloni in a 25cm x 35cm buttered baking dish. Spoon béchamel on top, scatter with remaining parmesan and bake until golden and warmed through (30-40 minutes). Serve with a green salad, if desired.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Italian red such as nebbiolo.

Featured in

Apr 2010

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