Cannelloni and Wild Garlic

Hey its Lad here, i got in from a pleasant day at school and decided I wanted to make a pasta dish. So before Dad arrived I started making a 3 egg pasta recipe. Then Dad arrived with a bag full of wild garlic he was given and took some pictures. I then thought as I had the pasta I may as well use it so I thought humm.... Love cannelloni but never made it lets have a go. So found a brilliant recipe for cannelloni. To make it we got all the ingredients prepared.  I started off making a Béchamel sauce which was just the basic sauce but I added some nutmeg for extra flavour. Then when that was made I made a sauce using passata, the wild garlic we were given, and some cheese. We then put the pasta through the pasta rollers, cut it into lasagne sized sheets, topped with the filling of ricotta cheese, sun dried tomatoes and more garlic, then rolled it all up into a classic cannelloni shape. It was then simple we put the cannelloni in a casserole dish, added about half of the béchamel sauce and then passata sauce then add the rest of béchamel sauce on top. Then simply top off with parmesan shavings and a splash of olive oil, place in the oven and cook until golden, and serve. Enjoy.

As we made home made pasta we had some left over, rather than wasting it we decided to make tagliatelle as you can see from the pictures. So expect a recipe with tagliatelle soon...

The bag of wild garlic had barely been touched and the gentle aroma of the early spring  in the lakes was filling the kitchen, so a quickly chopped onion or two sauté in some butter along with grated potato gave the perfect base to a wild garlic soup. Once softened, the garlic leaves were chopped and added, then covered with chicken stock to cook out. A quick whizz in the blender, a splash of milk and boom.....the perfect spring soup