Brocciu Cannelloni

1. 1

   Preheat oven to 425 degrees Fahrenheit.

2. 2

   In a saucepan, cook over low heat the tomato sauce with the star anise and the sugar (to correct the acidity of the tomato). Season with salt and pepper.

3. 3

   Meanwhile, in a medium-sized bowl, mash with a fork the bush with beaten eggs, lemon zest, salt and pepper.

4. 4

   If you use dried cannelloni, cook it according to the instructions on the package. Use a spoon to stuff the cannelloni with the Brocciu mixture.

5. 5

   If you're using fresh lasagna, form a roll of stuffing on a sheet of lasagna at about 3cm from the edge. Roll the sheet to form a tube. Do the same with all the lasagna sheets. If you have excess stuffing, it's not lost ...

6. 6

   In a baking dish, place a bit of tomato sauce on the bottom, making sure to remove the star anise.

7. 7

   Arrange the cannelloni in a row in the dish, then cover it with sauce. If you have leftover stuffing, spread it on top.

8. 8

   Bake for about 20 minutes.

9. 9

   Serve with an arugula salad seasoned with olive oil and lemon juice.

No additional tips available.