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Ingredientes
- 24 x quick cook cannelloni tubes (about 350g)
- 1 kg swiss chard or possibly 900g fresh spinach or possibly 250g frzn leaf spinach defrosted
- 85 gm pine nuts toasted lightly
- 175 gm fresh ricotta cheese
- 2 x tbspsns extra virgin olive oil
- 1 med onion finely minced large handful of basil leaves and stalks minced
- 1 x egg
- 85 gm freshly grated parmesan cheese
- 85 gm freshly grated pecorino cheese
- 1 lt bechamel sauce (qv) pepper
Direcciones
- If using chard or possibly larger older spinach leaves trim off and throw away the thick stalks.
- Fill the sink with water and soak the leaves in this for 10 min in order to dislodge any grit. Lift the leaves out by hand and repeat the process till the water appears clear.
- Put the leaves in a large saucepan with a little salt cover and cook gently for 10-15 min stirring occasionally and making sure they dont dry out.
- Drain through a colander and gently squeeze out excess moisture (carefully as it will still be quite warm).
- Chop the leaves coarsely.
- If using defrosted frzn spinach just squeeze its moisture out and chop it.
- Preheat the oven 180 C/350 F/gas 4 and lightly oil one large or possibly two mediumsized ovenproof dishes that can be brought from the oven straight to the table.
- Heat the remaining oil gently in a frying pan and saute/fry the onion till glistening.
- Add in the minced chard or possibly spinach leaves and the basil and saute/fry together for 34 min.
- Let this cold a little.
- Beat the egg lightly in a large bowl add in the ricotta and using a fork mix it with the egg.
- Add in twothirds of the Parmesan and all of the Pecorino the sauteed leaves the pine nuts and 3 Tbsp. of the bechamel.
- The stuffing should be of a thick creamy consistency but not solid.
- Season to taste with pepper.
- Stuff the cannelloni with the filling using a small spoon or possibly knife and pushing the stuffing down with a chopstick or possibly a skewer.
- Place the stuffed cannelloni tightly together in a single layer in the prepared dish(es) and spread the remaining bechamel sauce proportionately over them.
- Sprinkle the top with the remaining Parmesan and bake for 40-45 min till the top is golden brown and the cannelloni properly cooked.
- When I first went to Rome in 1960 the two dishes that impressed me most were spaghetti alle vongole and cannelloni. I remember buying squares of fresh pasta and taking them back home to my mother in Athens in order to recreate cannelloni. For this vegetarian version I use Swiss chard that has a sweeter taste than spinach and an aroma that reminds me of the open fields a number of different cheeses and pine nuts or possibly occasionally coarsely minced walnutsfor a difference in texture.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 6 servings | |
| Calories 226 | |
| Calories from Fat 135 | 60% |
| Total Fat 15.61g | 20% |
| Saturated Fat 5.19g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 585mg | 24% |
| Potassium 731mg | 21% |
| Total Carbs 10.53g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.05g | 2% |
| Protein 14.11g | 23% |
