Former Jamie Oliver Fifteen chef, Aidan Mannion, brings his culinary expertise to our kitchens this holiday season with a delightful twist on a classic festive favorite: Pigs in Blankets Pasta. Having honed his skills at the renowned Fifteen restaurant, Chef Mannion now shares his innovative recipes as a private chef and caterer, and this dish is a testament to his creativity and passion for delicious food.
Chef Mannion highlights the versatility and convenience of using Tefal cookware, emphasizing the ease and elegance of serving directly from the pan. “Everybody loves a pig in blanket at Christmas,” he shares, adding, “But they’re always a favourite on my family’s dinner table.” This recipe beautifully reimagines the traditional dish, making it a show-stopping centerpiece for your holiday feast.
Pigs in Blankets Pasta: A Festive Feast for Four
This recipe yields a delicious and visually appealing pasta dish that’s perfect for impressing your guests. Prepare to elevate your holiday dinner with this unique and flavorful creation.
Ingredients:
For the Sauce:
* One large onion, finely chopped
* 75g sweet peppers, finely chopped
* 50g sausage meat (or one sausage, minced)
* One to two leaves of cavolo nero, finely chopped
* Two cloves of garlic, minced
* One teaspoon dried oregano
* Fresh basil, roughly chopped
* 500g passata (sieved tomatoes)
* One chicken stock cube
* 300ml water
* One tablespoon sugar
* Salt and pepper, to taste
For the Pigs in Blankets:
* 200g sausage meat
* 20g Parmesan cheese, grated
* Streaky smoked bacon strips
* Olive oil
* Cannelloni tubes
For Baking:
* Torn leaves of cavolo nero
* Fresh basil, torn
* Parmesan cheese, grated
* Ricotta cheese
Method:
1.
Sauce Preparation:
In a large saucepan, gently sauté the finely chopped onion over medium heat until translucent. Add the sweet peppers and cook for another two to three minutes until softened. Next, incorporate the minced sausage meat and cook until browned, stirring occasionally to ensure even cooking. Stir in the finely chopped cavolo nero and minced garlic, cooking until the garlic is fragrant. This step releases the aromatic oils from the garlic, adding depth to the sauce. Season generously with dried oregano and fresh basil.2.
Sauce Simmering:
Pour in the passata (sieved tomatoes), and dissolve the chicken stock cube in 300ml of water before adding it to the pan. Stir in the sugar, which helps balance the acidity of the tomatoes, and season generously with salt and pepper to taste. Simmer the sauce gently for five to 10 minutes, ensuring the liquid doesn’t reduce too much. The simmering process allows the flavors to meld beautifully.3.
Pigs in Blanket Assembly:
In a separate bowl, thoroughly combine the 200g sausage meat with the 20g grated Parmesan cheese. Roll the mixture into thin sausage shapes, ensuring they are slender enough to fit comfortably inside the cannelloni tubes. Wrap each sausage shape with a strip of streaky smoked bacon. Lightly brush the inside of each cannelloni tube with olive oil, which prevents sticking and ensures even cooking.4.
Pasta Filling and Baking:
Carefully insert the bacon-wrapped sausage into each cannelloni tube using your hands. Preheat your oven to 180°C (350°F). Place the filled cannelloni tubes into the simmering sauce, ensuring they are fully submerged. Transfer the entire mixture to an oven-safe baking dish.5.
Finishing Touches:
Tear one to two leaves of cavolo nero and some fresh basil over the top of the dish. Bake in the preheated oven for approximately 30 minutes. Halfway through baking, gently use tongs to flip the cannelloni, ensuring they remain submerged in the sauce for even cooking and flavour absorption.6.
Serving Suggestion:
Once baked, remove the dish from the oven and allow it to cool slightly before serving. Garnish generously with additional fresh basil, grated Parmesan cheese, and dollops of creamy ricotta cheese. The added freshness of the herbs complements the rich, savory flavors of the dish perfectly.Enjoy this festive culinary creation, a perfect blend of tradition and innovation, courtesy of Chef Aidan Mannion!
