Foraged Wild Sorrel and Fat Hen Cannelloni
During the bountiful summer season, the UK countryside offers a wealth of edible treasures for the enthusiastic forager. Amongst these treasures are two delightful ingredients that lend themselves beautifully to a delectable cannelloni dish: fat hen and sorrel. Abundant and easily accessible, fat hen and sorrel bring a fresh and vibrant touch to this recipe, infusing it with their distinct flavours. Fat hen, with its tender leaves and earthy undertones, combines harmoniously with the tangy and lemony notes of sorrel. Together, they create a filling that is both nutritious and bursting with seasonal essence. So, let's venture into the lush green landscapes of the UK and discover how to transform these foraged gems into a delightful sorrel and fat hen cannelloni that celebrates the flavours of the season.
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Wild Sorrel and Fat Hen Cannelloni Recipe
Serves 4 to 6 people
12 cannelloni tubes
200g fresh wild sorrel leaves, chopped
100g fat hen leaves, chopped
1 onion, finely chopped
2 cloves of garlic, finely chopped
200g ricotta cheese
100g grated Parmesan cheese
1 egg, beaten
250ml tomato sauce (shop bought, or you can make your own)
100g shredded mozzarella cheese
Salt and pepper to taste
Olive oil for cooking
Preheat your oven to 190°C (375°F). Prepare a baking dish by greasing it lightly with olive oil.
In a large frying pan, heat some olive oil over medium heat. Add the chopped onion and finely chopped garlic with a pinch of salt, and gently fry until they become translucent and fragrant.
Add the sorrel and fat hen leaves to the frying pan and cook for about 3-4 minutes, until wilted. Season with salt and pepper to taste. Remove from heat and let it cool slightly.
In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, and beaten egg.
Add the cooked sorrel and fat hen mixture to the bowl and stir well to combine.
Using a small spoon or piping bag, stuff the cannelloni tubes with the sorrel and fat hen filling. Place the filled cannelloni tubes in the prepared baking dish.
Pour the tomato sauce evenly over the stuffed cannelloni tubes. Sprinkle the shredded mozzarella cheese on top.
Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes, or until the cannelloni is cooked through and the cheese is melted and bubbly.
Remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is golden brown.
Once cooked, remove from the oven and let it cool for a few minutes before serving.
Serve the sorrel and fat hen cannelloni hot, garnished with some additional grated Parmesan cheese and fresh herbs if desired.
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What goes well with Sorrel and Fat Hen Cannelloni?
Aside of a nice glass of cold white wine, sorrel and fat hen cannelloni pairs well with a variety of dishes and accompaniments.
Here are a few suggestions to enhance your dining experience:
Mixed Green Salad: Serve a fresh mixed green salad on the side to provide a crisp and refreshing contrast to the rich flavours of the cannelloni. Consider tossing together a selection of lettuce leaves, cherry tomatoes, cucumber slices, and a light vinaigrette dressing. Or go completely wild and use our wild leaf salad recipe.
Garlic Bread: A warm and crusty garlic bread makes for an excellent accompaniment. Slice a baguette, brush it with garlic-infused olive oil, and toast it until golden brown. It's the perfect vehicle for savouring any remaining tomato sauce. Or go wild and make our wild garlic focaccia recipe, if it is in the summer, use jack by the hedge instead.
Lemon Tart or Fresh Berries: For a delightful dessert, serve a zesty lemon tart or a bowl of fresh mixed berries. The tartness and citrus flavours will cleanse the palate after the meal. Or create a delicious wild dessert and make our wild raspberry and thyme flower custard tart.
In conclusion, sorrel and fat hen cannelloni is a delightful dish that embraces the abundance of nature during the UK's vibrant summer season. By incorporating foraged ingredients, such as fat hen and sorrel, this recipe celebrates the flavours of the countryside. The earthy and tender leaves of fat hen harmonise perfectly with the tangy and lemony notes of sorrel, resulting in a filling that is both nourishing and bursting with seasonal essence.
The combination of rich irony flavours and creamy textures is stunning. Each forkful reveals the freshness of the foraged ingredients, while the melted cheese and tomato sauce create a comforting and satisfying dish. Accompanied by a crisp green salad and garlicky bread, this cannelloni becomes the centrepiece of a well-rounded meal.
Whether enjoyed at a family gathering or a cosy dinner at home, sorrel and fat hen cannelloni provides a unique and memorable culinary experience. So, let your adventurous spirit guide you to the UK's verdant landscapes, where you can gather these natural treasures and transform them into a delightful cannelloni that truly captures the essence of the season.
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