Cannelloni With Broccoli & Cauliflower

Directions

1. 1
   Boil large saucepan of salted water. Drop in broccoli & cauliflower for 5 min until cooked.
2. 2
   Drain in colander, reserve cooking water.Fry garlic in some oil in saucepan.
3. 3
   Add thyme leaves, anchovies, anchovy oil & some chilli flakes.Stir in cooked broccoli, cauliflower & 4 tbsp reserved cooking water.Put lid on pan with a small gap, cook slowly for 15 min, stirring regularly.
4. 4
   Remove lid during last 5 min to let water evaporate.Take off heat. Use potato masher to crush vegetables.Season with pepper. Leave mixture to cool.Preheat oven to 200 C.Get a baking dish wide enough for cannelloni tubes to lay side by side.
5. 5
   Pour in tomato sauce with some salt & some red wine vinegar.
6. 6
   Mix crme fraiche with 1/2 the Parmesan, some pepper, & some reserved cooking water to thin down the mixture to a cream.Use a ziplock bag with a cut corner to squeeze cooled broccoli & cauliflower mixture into cannelloni tubes. Fill the tubes up liberally.
7. 7
   Place tubes in a single layer on top of the sauce in the baking dish.
8. 8
   Lay basil leaves over cannelloni, spoon white sauce evenly over the top. Ensure that cannelloni tubes are submerged either in tomato sauce or white sauce.Season with black pepper, sprinkle over remaining Parmesan, & tear over mozzarella.
9. 9
   Bake for 30-40 min, or until golden & bubbling on top. If cheese is not golden when done, leave in the oven at 250 C for a few more minutes. Watch it until golden.Dress rockets with apple cider vinegar & about 3 times as much EVOO.
10. 10
    Serve cannelloni with rockets.