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Posts Tagged ‘Cannelloni’

Spinach & Ricotta Cannelloni

Posted in Food, Italian, Pasta, Vegetarian, tagged , , , , , , , , , on 27 January 2024| Leave a Comment »

We’ll never tire of this classic!

Wine Suggestion: Italian reds work with tomato pasta sauces as they tend to be a little bit more acidic which compliments the acidity of the tomatoes. Given how light the spinach and ricotta are a light chianti or a young nebbiolo will work well.

Spinach & Ricotta Cannelloni – serves 5 to 6

FOR THE TOMATO SAUCE:

  • 4 tbsp olive oil
  • 1 onion, finely chopped
  • 4 cloves of garlic, crushed
  • 2 bay leaves
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • 6 tbsp tomato purée
  • 170ml white wine
  • 2 x 400g tins crushed tomatoes
  • 1 litre vegetable stock
  • 1½ tsp caster sugar
  • 1 tsp fine sea salt
  • ½ tsp black pepper
  • 10g basil leaves, roughtly torn, plus extra to serve
  • 250g cannelloni tubes
  • 50g finely grated Parmesan
  • 125g grated mozzarella

FOR THE FILLING:

  • 250g frozen chopped spinach, defrosted
  • 500g ricotta
  • 30g finely grated Parmesan
  • 100g grated mozzarella
  • 1 egg
  • 1 large clove of garlic
  • a little grated nutmeg
  • ¾ tsp fine sea salt
  • ½ tsp black pepper

First make the sauce. Heat the olive oil in a medium saucepan over a medium heat. Add the onion, garlic, bay leaves, thyme and oregano. Cook for 3-4 minutes or until the onion is translucent. Add the tomato purée and stir for a minute. Stir in the wine, then turn the heat up hight and simmer until almost evaporated. Add the tomatoes, stock, sugar, salt and pepper. Simmer gently for 35 minutes.

Remove the bay leaves and whizz the sauce until smoooth, then stir in the basil leaves.

Squeeze the defrosted spinach with your hands to get rid of as much water as possible. Put the spinach in a bowl with the rest of the filling ingredients and mix well with wooden spoon.

Heat the oven to 200C/180C fan.

Spread about 375ml of the sauce across the base of a large baking dish (about 23 x 32 cm).

Put the filling into a piping bag (or you can use a sandwich bag with the corner snipped off). Pipe the filling into the tubes until full, then place them in the baking dish.

Pour over the rest of the tomato sauce, making sure to cover all the tubes. Cover with foil, then bake for 30 minutes. Remove the foil, then sprinkle with the Parmesan, then the mozzarella. Bake for another 15 minutes or until the cheese has melted.

Garnish with extra basil leaves and Parmesan and serve with a green salad.

(Original recipe from Recipetin Eats by Nagi Maehashi, Pan Macmilan, 2022)

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Cannelloni alla sorrentina

Posted in Food, Italian, Pasta, tagged , , , , , , , , , , , , on 27 April 2023| Leave a Comment »

You need to take your time over this one but it’s an excellent thing to do on a rainy day.

Wine Suggestion: A bright, youthful, vibrant red Italian red came to mind immediately for this. We didn’t have anything to hand from the Sorrento/Naples area so crossed over to the Marches for Umani Ronchi’s Rosso Conero Serrano. A delightful blend of Montepulciano and Sangiovese it stepped in admirably with an elegant red-fruited core and fine tannins.

Cannelloni all sorrentina – serves 4

First you need to make a batch of fresh egg pasta. If you have never done this before a youtube video will be helpful.

  • 400g 00 flour
  • 4 eggs

Make a mountain of flour on a large wooden board. Make a crater in the centre and break in the eggs.

Use a fork to break the egg yolks and gently whisk before starting to incorporate the flour by knocking it into the eggs. When you have added enough flour that the eggs will no longer run away, you can start using your hands and continue to mix, bring the flour and eggs together into a soft scraggy ball.

Knead the pasta until the dough starts to soften and smooth out – at least 5 minutes. If after the first few minutes the ball is still dry and flaky, flick just a few drops of water onto the board and knead them into the dough. You may need to do this a couple times, but don’t add too much, keep it to a couple of drops each time.

Once the dough is smooth, firm but pliable, leave it to rest, covered with a cloth or cling film for a at least 30 minutes.

Clamp a pasta machine onto a suitable table and put to the widest setting. Divide the pasta dough into 4, take a quarter and put the other 3 back under the cloth. Flatten the dough into a patty and put it through the rollers. Fold the strip of dough like an envelope and pass it through again, evelope again and pass again. It will be the size of a small book.

Set the machine at two and pass the dough through, but don’t fold this time. Do the same with the third setting, and so on until you have rolled it through all the settings and have a long strip, you can cut this to make it more manageable. Dust with some flour if it feels sticky.

Repeat this method with the other lumps of pasta. Cut the pasta into 12 sheets, each 20 x 10cm.

FOR THE SAUCE:

  • 6 tbsp olive oil
  • 2 cloves of garlic
  • a pinch of chilli flakes
  • 2 x 400g tins plum tomatoes
  • a few fresh basil leaves

FOR THE FILLING:

  • 300g ricotta, drained
  • 2 eggs
  • 200g mozzarella, drained overnight and diced
  • 3 heaped tbsp chopped flat-leaf parsley
  • 60g Parmesan, grated, plus extra for the top
  • a few fresh basil leaves
  • grated nutmeg

First make the sauce. Warm the olive oil, garlic and chilli in a large, deep frying pan. When the garlic is fragrant, add the tomatoes, basil and a pinch of salt. Break the tomatoes up with a wooden spoon and allow to simmer for 15 minutes.

To make the filling, mash the ricotta in a large bowl, then beat in the eggs. Add the mozzarella, parsley and Parmesan and season with salt, pepper and nutmeg to taste.

Bring a large pan of salty water to the boil and prepare a large bowl of cold water. Drop a few pasta sheets into the boiling water, leave for 1 minutes, then lift out and into the cold water for 20 seconds, then lay on clean tea towels.

To roll the cannelloni, put 2 spoons of the filling at the top of the longer edge of each pasta sheet and roll closed.

Spread a little tomato sauce into the bottom of a large baking dish, arrange the cannelloni on top, then sprinkle with grated Parmesan and a few basil leaves, then pour over the rest of the sauce.

It helps to rest the dish now for at least 2 hours or even overnight.

Preheat the oven to 200C and bake for 30 minutes.

Leave the dish to rest for 30 minutes before serving with a green salad.

(Original recipe from An A-Z of Pasta by Rachel Roddy, Penguin:Fig Tree, 2021.)

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Spinach & Ricotta Cannelloni

Posted in Food, Pasta, Vegetarian, tagged , , , , , , , , , on 17 January 2021| Leave a Comment »

We have a 7 year old at home who is usually very good at eating pretty much anything we put in front of her. Recently though, she’s gone a bit fussy and very plain in her requests. We’re remaining calm and trying to cook some kid-friendly food to coax her back to her adventurous self. Served with salad and garlic bread, the dish was scraped clean.

Wine Suggestion: Youthful, Italian reds are the order of the day, be it a Sangiovese or Montepulciano, or tonight’s choice of Barbera from Pico Maccario in the Piedmont.

Spinach & Ricotta Cannelloni – serves 6

  • butter for greasing the dish
  • 18 cannelloni tubes (you can use a few more if you have extra filling and enough room in your dish)
  • 30g Parmesan cheese, grated, plus extra to serve

FOR THE TOMATO SAUCE:

  • 1 tbsp olive oil
  • 2 celery stalks, chopped
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 clove of garlic, crushed
  • 300ml chicken stock or veg stock
  • 2 x 400g tins chopped tomatoes
  • 2 tbsp tomato purée
  • 60g sun-dried tomatoes in oil, drained and chopped

FOR THE FILLING:

  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 1 clove of garlic, crushed
  • 500g spinach leaves, chopped
  • 500g ricotta cheese
  • ¼ tsp grated nutmeg

Make the tomato sauce first by heating the oil in a saucepan, then adding the celery, onion, carrot and garlic. Cook gently for about 5 minutes or until softened. Stir in the stock, tomatoes and tomato purée, then season well with salt and pepper, and bring to the boil. Cover and simmer, stirring now and then, for 30 minutes.

Meanwhile, make the filling by heating the oil in a large pan, then add the onion and garlic and cook for about 5 minutes or until softened. Add the spinach and cook over a high heat for a couple of minute until completely wilted. Cool slightly, then stir in the ricotta, nutmeg and plenty of seasoning.

Purée the tomato sauce in a food processor, then stir in the chopped sun-dried tomatoes.

Preheat the oven to 200C/180C fan/Gas 6.

Grease a large ovenproof dish in which the cannelloni tubes can lie in a single layer.

Spoon the filling into the cannelloni tubes. Two teaspoons works best for this; 1 to spoon the filling into the tube, and use the opposite end of the other spoon to push the filling down into the tube.

Arrange the filled cannelloni in the dish, then cover with the tomato sauce and sprinkle with the Parmesan. Bake for 30 minutes, then serve with extra Parmesan on top.

(Original recipe from Mary Berry’s Complete Cookbook, DK, 1995.)

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Veal Cannelloni

Posted in Food, Party Food, Pasta, tagged , , , , , , on 13 June 2016| 2 Comments »

Veal Cannelloni

This is a delicious party dish from Croatia where the cooking has lots of Italian influences. Most veal these days is ethical rose veal (even in Italy, where they’re adamant it’s the traditional production methods) so don’t write off veal too quickly … it’s definitely worth trying.

Wine Suggestion: definitely drink a Croatian white if you can find one but failing that try a white from Eastern Italy, like a good Verdicchio or Pecorino.

Veal Cannelloni – serves 6

  • 250g dried cannelloni tubes
  • 300ml tomato sauce (see recipe below)

For the filling: 

  • 650g veal mince
  • 1 onion, finely chopped
  • 4 cloves of garlic, crushed
  • 45ml olive oil
  • 150ml dry white wine
  • 2 tbsp tomato puree
  • 2 tsp salt
  • 15 turns black pepper
  • 300g fresh spinach, wilted over a medium heat, drained and chopped
  • 15 rasps of nutmeg
  • 50g Parmesan cheese, grated

For the béchamel sauce: 

  • 75g butter
  • 125g plain flour
  • 1 litre full-fat milk
  • 1 bay leaf
  • 50g Parmesan/Pecorino

Make the filling by combining the veal, onion and garlic in a food processor and pulsing briefly to make a coarse paste.

Warm the olive oil in a large frying pan over a high heat, add the veal and cook until browned. Add the white wine, tomato puree, salt and pepper and keep cooking, covered, for 20-30 minutes. Stir in the spinach, nutmeg & Parmesan.

Next make the béchamel sauce. Melt the butter in a saucepan over a medium heat, then add the flour to make a roux. Cook for 2 minutes, then remove from the heat and slowly add the milk, whisking to avoid lumps. Return to the pan, add the bay leaf and stir until thickened. Add half the Parmesan/Pecorino and set aside.

Heat the oven to 180ºC/gas 4.

Spoon a ladle of the béchamel over the base of a large greased rectangular baking dish. Spoon some of the veal into each of the cannelloni tubes (use both ends of a teaspoon to do this).

Arrange the filled tubes in a single layer in the dish and pour the tomato sauce over. Cover with the remaining béchamel, top with the remaining cheese and bake for about 40 minutes. Leave to rest for 5 minutes before serving.

(Original recipe from Rick Stein’s Venice to Istanbul, Penguin 2015.)

 

 

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Spinach & Ricotta Cannelloni

Posted in Food, Italian, Vegetarian, tagged , , , , , , , , on 25 January 2016| 2 Comments »

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A classic recipe that we always find full of flavour and very satisfying. A good veggie dish for a cold night.

Spinach & ricotta cannelloni – serves 4

  • 60g butter, plus a bit extra
  • 300g spinach
  • 2 garlic cloves, finely chopped
  • 425g ricotta cheese, drained
  • ½ tsp grated nutmeg
  • 16 dried cannelloni tubes
  • 45g plain flour
  • 450ml whole milk
  • 40g Grana Padano cheese (or use Parmesan)

Preheat the oven to 180C/350F/Gas 4.

Grease a medium-sized, shallow, oven-proof dish with a little butter.

Bring a large pan, containing 1cm depth of water, to the boil, add the spinach, and stir until wilted. Drain and press out the excess water, then chop.

Melt 15g of the butter in a medium pan and sauté the garlic for a couple of minutes. Stir in the spinach and season well. Take off the heat and stir in the ricotta cheese and nutmeg. Fill the cannelloni with the spinach mixture and arrange the tubes in a single layer in your buttered dish (use both ends of a teaspoon to help fill the tubes).

Meanwhile, melt the remaining 45g of butter in a large pan. Whisk in the flour over a low heat and cook for a couple of minutes. Remove the pan from the heat and gradually whisk in the milk. Return to the heat and cook, stirring, until thickened.

Reduce the heat to low and continue to cook for another 5 minutes, stirring occasionally. Season the sauce generously with salt and pepper and pour over the filled cannelloni tubed. Sprinkle the cheese over the top, place on a baking tray and bake for 30 minutes.

(Original recipe from Family Kitchen Cookbook by Caroline Bretherton, DK, 2013.)

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