Spinach and Ricotta Cannelloni Recipe
Photo: Lora Jones Photography
TRADITIONAL ITALIAN RECIPE: Who remembers those t-shirts saying "Italians do it better"?
I certainly do, everytime I make Cannelloni. Mainly because Holliwood too made it slightly famous.
Growing up in northern Italy when my Mom took out her small black cast iron pan Sunday morning we knew we were in for a treat.
She was getting ready to make spinach and ricotta stuffed cannelloni (big pipes). The crispy and creamy cannelloni hot from the oven would be the first course for our Sunday lunch, plus leftover for the evening.
Once the whole cooking thing is over, I usually serve two-three Cannelloni topped with a little extra white sauce to each guest.
This is the traditional recipe for Cannelloni. There are many variations, in fact each region in Italy has twisted this very recipe.
Start with this one, then change it to your liking... and buon appetito!
|Skill Level:||Time: 90 Minutes|
|Price:||Serves: 6 People|
01 - Boil the Spinach in some salted water for about 1 or 2 minutes.
02 - As soon as the Spinach have softened, drain them of all the water in a colander. Squeezing out the excess water by hand, and on a chopping board, roughly chop the Spinach.
03 - In a bowl mic Spinach, Ricotta Cheese, Eggs, Black Pepper, Salt, Nutmeg and Cheese.
04 - Cover the bowl with cling film and set aside while you make the Bechamel Sauce ( Recipe Here ).
05 - Now, make the Cannelloni Pasta ( Recipe Here ), unless you have decided to use the dried ones.
06 - Boil the Cannelloni Sheets or the Dried ones in some salted water for about 1 minute or two. Drain them.
07 - Preheat the oven to 200C / 390F.
08a - If you have decide to make the Egg Pasta Sheets simply place 3 spoons of filling on each sheet ( 8 sheets 32x20cm / 12x8in long ) and wrap. Then, cut each Filled Cannelloni Tube in half.
08b - If you are using the Dried Cannelloni, simply squeeze the filling into the Cannelloni Tubesin by hand or with a piping bag.
09 - Cover an well oiled oven tray with some Bechamel Sauce.
10 - Lay the Cannelloni Tubes side by side inside the oven tray, on top of the Bechamel Sauce and spoon over the remaining Bachemel Sauce.
11 - Top with grated Parmesan Cheese.
12 - Bake for about 25 minutes.
13 - Switch to "grill" during the last 3 minutes to golden the top.
- You can save the Cannelloni in the fridge for 48 hours. Make sure to double check the expiring date of the Eggs, and all the other ingredients.
|Written by: Chef Fanatic!||Disclaimer|