Cannelloni – Fame Hungry

So Notorious. I was talking about So Notorious, the hit sitcom based on Tori Spelling’s life starring Tori Spelling and Loni as a heightened version of the divine Candy Spelling. Just in case the tease didn’t make it abundantly clear.

It was such a delight to reconnect with someone as dear as sweet Loni!

She ran through customs with a look of pure joy on her face and while at a distance I assumed it was someone trying to avoid an inspection on account of me needing new glasses, she eventually came into my line of site and jumped straight into my arms.

We both burst into tears, followed by fits of laughter at how emotional we were being and to be honest, I’m shocked our behaviour didn’t get us escorted out of the airport.

After we got home we got to work reminiscing and catching up. While she wasn’t convinced that So Notorious needed to come back and we need to take my ideas to Torz post haste, we still had a wonderful time. Which really just speaks to how deep our friendship runs.

Though I mean, when you share an ex-husband like Burt you’ve both got to admit you both have fantastic taste. Which was evidence by how much we both love a creamy Pumpkin & Ricotta Cannelloni Anderson.

Earthy, spiced and dripping in glorious, gloopy cheese, these cannelloni pack a comforting punch. They’re the perfect meal for a cool spring night, while gabbing away with a dear friend over some cheap wine.

I mean, why pretend I drink anything better?

Enjoy!

Pumpkin & Ricotta Cannelloni Anderson
Serves: 4.

Ingredients
6 tbsp butter, halved
2 leeks, thinly sliced
750g butternut pumpkin, diced
4 garlic cloves, minced
½ cup dry vermouth
salt and pepper, to taste
10 sage leaves, roughly chopped, halved
pinch of nutmeg, grated
1 ½ cups ricotta
1 cup parmesan, grated
500g dried cannelloni tubes
¼ cup flour
1 cup milk
1 cup cream
½ cup walnuts, roughly chopped

Method
Melt half the butter in a large pot and cook the leek and pumpkin over medium heat for about ten minutes. Add the garlic, vermouth and a good whack of salt and pepper, reduce heat to low and cook for a further ten minutes or so, or until the liquid has all absorbed. Allow to cool slightly before transfering to a food processor with half the sage and the nutmeg, ricotta and parmesan and blitzing until smooth.

Preheat oven to 160°C.

Meanwhile melt the remaining butter in a saucepan over medium heat, and once foamy, whisk in the flour and cook for a couple of minutes. Add the milk and cream and cook, stirring, for a couple of minutes or until smooth and thick.

To assemble, pour half of the cream sauce into the base of a baking dish. Pipe the pumpkin mixture into the cannelloni tubes and lay on top of the creamy sauce. Top with the remaining sauce and sprinkle with sage and walnuts. Transfer to the oven and bake for 45 minutes, or until bubbly and golden.

Allow to rest for five minutes before serving and devouring.

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Following Asia’s butterfly genocide and a high octane final lip sync which Aquaria came prepared to slay, she proved that turning looks and stunting pretty were enough to keep the crown in New York City and as such, Tennessee had to settle for a pair of runner’s up in the form of Eureka and my dear friend and part-time lover Kameron Michaels.

While Eureka may have had the better track record, I held Kameron over for the typical second place slot as I felt she has gotten a lot of unfair hate for her performance. I mean, she was shy and quiet, but she always turned the hell out of a look and killed every lip sync she participated in.

More importantly, she lip synced rather than relying too much on stunts. Though, let’s not forget that Monét’s death-drop fake-outs will forever by my favourite lip sync moments.

I took Kam into my arms as she walked off stage and congratulated her on a job well done in the competition. While she didn’t admit to picking Asia in the first lip sync to try and euthanise herself to avoid backlash for doing well, she did say that she was proud of all the finalists and was just lucky to place amongst them.

We then chatted and laughed for ages – unlike how she allegedly ignores other queens on the circuit – before sitting down to fill our mouths with a nice, thick and juicy Kameroni Michaels.

There is nothing I love more than a big, hard cylinder packed full of warm creamy liquid, that melts into your mouth. Thus my passion for cannelloni. Add in some rich tomato sauce and I’m in heaven.

Enjoy!

Kameroni Michaels
Serves: 6.

Ingredients
olive oil
4 garlic cloves, crushed
1 onion, diced
800g canned crushed tomatoes
2 tsp dried oregano
2 tsp dried basil
1 tsp dried thyme
2 tsp raw caster sugar
salt and pepper, to taste
500g ricotta
250g frozen spinach, defrosted and drained
¼ cup toasted pine nuts
½ cup grated parmesan, plus extra to top
250g dried cannelloni tubes
grated mozzarella, to top

Method
Preheat oven to 180°C.

Heat a lug of oil in a saucepan and a large skillet. Sweat half the garlic and the onion in the skillet until translucent and sweat and remove to a large bowl. Add the remaining garlic to the saucepan and cook for a minute before adding the tomatoes, oregano, basil, sugar and good whack of salt and pepper. Reduce heat to low and simmer for ten minutes , or until slightly reduced.

Meanwhile add the ricotta, drained spinach, pine nuts and parmesan to the bowl of onion and garlic. Stir to combine with a whack of pepper.

To assemble, spoon half the tomatoes into the base of a baking dish. Pipe the filling into the cannelloni tubes and line the base of the baking dish until covered. Top with the remaining tomato sauce, sprinkle – generously, obvi – with parmesan and mozzarella and bake for half an hour, or until golden and bubbly.

Leave to rest for ten minutes before serving and devouring.

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

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