What’s better after a long day than a hearty pasta?
Fresh Pasta Rules – you’re tongue-dead if you can’t tell the difference, capiche! Make sure you buy (or make) fresh cannelloni strips.
Fry up some boerewors (a traditional South African sausage) and make a white sauce and your own tomato sauce to which you add a handful of capers. If you live outside of South Africa ask your local butcher for a tasty boerewors equivalent.
60 g butter
4 level tablespoons cornflour
600 ml milk
black pepper and salt to taste
Melt butter in a pan, then remove the pan from the heat and stir in the cornflour – it will start to thicken almost immediately. Continue stirring for 1 to 2 minutes and then start adding the milk little by little. Using a whisk, mix it into the butter and flour mixture until you have a smooth roux. Once you’ve added all the milk, flavour with salt and pepper and a sprig or two of thyme. Return the pan to the heat and simmer very gently for 10 minutes, stirring continuously. If the sauce goes lumpy (which it might on your first bash), strain it through a fine sieve or use a blender.
A couple of garlic cloves – peeled and roughly chopped
Some onion – peeled and thinly sliced
A good dollop of olive oil
A knob of butter
A couple of anchovy fillets
About vine-ripened plum tomatoes – roughly chopped skin and all
A tin whole peeled tomatoes.
In a saucepan, fry the garlic and onion in the olive oil and butter until the onions are translucent. Add the fresh and canned tomatoes. Using your fingers, break up the anchovies and add. Let this cook for about half an hour on low heat (it must simmer not boil) until the fresh tomatoes have disintegrated into the sauce.
Line a baking dish with the white sauce then roll the pieces of sausage in the pasta strips and pack them on top. Repeat until you’ve filled the dish or you’ve run out of ingredients.
Smother with your rich tomato sauce and grate over stacks of parmesan and Gruyère cheese.
Bake in the oven at 180°C for half an hour.
Carbo-load and be happy!