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Foodbook #755. Spinach cannelloni

cresPosted for Everyone to comment on, 2 years ago3 min read

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Good morning my friends and happy week with an alternative caneloni that I try for first time . I must say is amazing
Let’s do this together

Ingredients

For cannelloni:
1 pack of Barilla cannelloni
4-5 tbsp. grated Parmesan
a little nutmeg, freshly ground pepper

For the filling with spinach and ricotta or cream cheese:
600 gr. spinach (net weight, refined) chopped fresh, or frozen when not in season
320 gr. ricotta cheese or cream cheese
1 onion, finely chopped
30 gr. Pine
1 tbsp. grated Parmesan
50 ml olive oil
Salt Pepper
For light béchamel:
70 gr. fresh butter
80 gr. flour for all uses
800 ml warm milk
¼ κ.γ. grated nutmeg
Salt Pepper

Preparation

For the cannelloni: The quantities of the recipe are calculated for a large rectangular pan of 36 cm that can hold 24 cannelloni (3 rows with 8 cannelloni in each row). If you have a smaller or larger pan, adjust the quantities accordingly.
For the filling with spinach and ricotta or cream cheese: If you have fresh spinach after you have cleaned and weighed it (600 gr. Net weight), boil it in plenty of coarse, salted water for 4-5 l. Strain it well, leave it to cool slightly. and then chop it (as thin as you can).
In a large non-stick pan, heat the olive oil over medium heat and sauté the chopped onion for about 3 l or until it "withers". Add the chopped fresh spinach or the frozen one (as it is from the freezer) and let it sauté, stirring occasionally, for 7-8 l or until the liquids are completely evaporated.
Turn off the heat, add the ricotta or cream cheese and salt and pepper and stir gently to distribute evenly. Leave the pan with the filling aside and in another pan without lubricant, roast the pine nuts over medium heat, stirring at intervals for about 2 l or until it turns brown, taking care not to "grab".
Add the roasted pine nuts and 1 tbsp. grated parmesan in the stuffing with spinach and stir to incorporate. Leave the filling aside until it cools down very well so you can fill the cannelloni easily, without burning your hands.
For the béchamel: Pour the butter into a saucepan and let it melt over medium heat. Once it is half-melted, gradually add, one at a time, the flour, stirring constantly with a whisk, until they are fully incorporated.
Add the milk, with a SHORT MOVE, continuing to mix so that the flour does not clump and achieve a homogeneous mixture. Once it boils, lower the heat and let it simmer, stirring constantly until you have a slightly fluid and relatively thick cream. Remove from the heat, add salt, pepper and nutmeg and stir.
For filling and baking: Preheat the oven to 180 degrees. With a small teaspoon or with your hands you fill the 24 cannelloni and place them in the pan next to each other. Add to the pan, between the cannelloni ¾ fl. teaspoon hot water.
Then pour a couple of generous spoonfuls of béchamel in each row and spread it with a spatula to go everywhere and fill in the gaps between the rows. Sprinkle the remaining 3-4 tbsp. parmesan and a little nutmeg and bake your cannelloni on the middle shelf of the preheated oven for 50-55 l.

Stay safe and healthy my friends and take care of your people

My best wishes from Greece

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