Having trained at Jamie Oliver 's Fifteen resaurant, chef Aidan Mannion has learned from some of the very best in the food industry. Since Jamie Oliver 's Fifteen closed its doors at the back end of December, chef Mannion is now a private chef and caterer. "Everybody loves a pig in blanket at Christmas ," said Chef Mannion, adding: "But they're always a favourite on my family’s dinner table.
" Making this dish using Tefal cookware, Chef Mannion said: "Save on washing up by presenting your dinner in style." "Serve this delectable pasta dish directly from the (Tefal) cookware you used for cooking." A post shared by Aidan Mannion (@aidanmannion_chef) Pigs in blankets pasta Serves: four people For the sauce: One large onion, finely chopped 75g sweet peppers, finely chopped 50g sausage meat or one sausage, minced One to two leaves of cavolo nero, finely chopped Two cloves of garlic, minced One tsp dried oregano Fresh basil, roughly chopped 500g passata One chicken stock cube 300ml water One tbsp sugar Salt and pepper, to taste For the Pigs in Blanket: 200g sausage meat 20g Parmesan cheese, grated Streaky smoked bacon strips Olive oil Cannelloni tubes For Baking: Torn leaves of cavolo nero Fresh basil, torn Parmesan cheese, grated Ricotta cheese A post shared by Aidan Mannion (@aidanmannion_chef) Method In a large saucepan, sweat the finely chopped onion over medium heat until translucent.
Add the sweet peppers and cook for another two to three minutes until softened. Add the minc.
