Galette Cannelloni with (Root) Vegetable Filling

It’s been some time since the last posting, due to pre-Christmas frenzy and then two weeks spent travelling around Rwanda with my family. But here is a recipe I did before Christmas and meant to post in December that is a typical winter dish and easy to prepare in advance.

 

 

 

Galettes

Galettes are a kind of pancake or crepe made with buckwheat flour and generally better for a savoury meal. I grind the buckwheat fresh, but in many organic shops you can get it as flour. (Sorry for the picture on its side; I can't turn it for some stupid reason)

 

150 g buckwheat flour

1 egg

100 ml milk

150 ml water

1 tsp salt

50 g butter       melted

Mix all ingredients and leave the batter to sit in the fridge for at least an hour to allow the buckwheat to absorb the liquid.

Then bake individual thin pancakes in a buttered griddle or frying pan. 

 

 

 

The Galette Cannelloni:

What you need

• 1 medium onion chopped
• 1 fennel cubed
• 4 small waxy potatoes cubed
• 2 small carrots sliced
• ½ kohlrabi cubed
• optionally: cubed parsley root, parsnip or fresh beetroot
• 2-3 cloves garlic (I used wild garlic chopped and frozen in a bit of olive oil)
• 150ml of passata (or liquidised pellati tomatoes)
• 100 ml white wine or dry sherry
• berbere spice mix ((Ethiopian spice mix) (http://www.food.com/recipe/berbere-ethiopian-hot-pepper-seasoning-91929; I get mine from these folks: http://www.teeparadies.ch/)
• salt
• 1 vegetable stock cube
• Provencal herbs
• grated cheese (I really like pecorino romano with this dish)

What you do

1. Fry the onions and the fennel in a little olive oil without letting them brown.
2. Add the potatoes and the other vegetables, then squeeze in the garlic.
3. Season with berbere and a vegetable stock cube, then add the sherry or white wine. Lastly sprinkle with the Provencal herbs.
4. Add the tomato passata and simmer until the potatoes are done but still firm. The vegetables should still be al dente but reasonably dry.
5. Season to taste with salt and pepper if necessary.
6. Put the mixture across the galettes and roll them up. Place the cannelloni in a buttered oven-proof dish. If you need to make this in advance, you can now place the dish in the fridge till needed.
7. Preheat the oven to 180°, spread the rest of the filling across the top if there is any, sprinkle with freshly grated cheese and place in the oven for about 15 minutes or until the cheese has melted and the top is browning.