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Posts Tagged ‘Cannelloni’

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

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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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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