(serves 4)

A great comfort dish, Istrian cannelloni are crunchy on the outside and wonderfully moist on the inside.

8 pancakes
1 tbsp sunflower oil
80g ham, chopped
100g prosciutto, chopped
100g mushrooms, chopped
250g cottage cheese
salt and ground black pepper
sunflower oil for frying
200g white breadcrumbs
2 eggs, lightly beaten
250g tomatoes, chopped
parsley, chopped
parmesan cheese, grated
olives to garnish

To make the filling, heat the oil in a saucepan and gently fry the ham and prosciutto for 2-3 minutes. Add the mushrooms and continue cooking for a further 2 minutes. Remove from the heat and put one third of this mixture aside. In a small bowl mix the cottage cheese and the remaining mixture, season with salt and ground black paper.

Divide the filling between the pancakes, turn the sides over to cover the ends and roll the pancakes up. Heat the oil in a large frying pan, dip each pancake into the beaten eggs, then coat evenly in breadcrumbs. Fry 3-4 pieces at a time until golden brown. Drain well on absorbent kitchen paper.

Take the prosciutto mixture, add the tomatoes, and gently cook over a medium heat for 10 minutes. Arrange the pancakes and tomato sauce on a serving dish. Sprinkle with parsley and Parmesan cheese, and garnish with olives.