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Receta Crespoline
by Global Cookbook

Crespoline
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Ingredientes

  • 8 x dry pasta cannelloni tubes about 75g total weight
  • 1 x salt and freshly grnd black pepper tomato sauce
  • 7 Tbsp. oil
  • 50 gm onion peeled and minced
  • 50 gm carrot peeled and minced
  • 50 gm celery peeled and minced
  • 1 clv garlic peeled and crushed
  • 50 ml dry white wine
  • 50 gm sundried tomatoes in oil liquid removed and finely minced
  • 400 gm can minced tomatoes
  • 100 ml vegetable stock
  • 225 gm spinach leaves
  • 175 gm ricotta cheese healthy pinch of freshly grated nutmeg
  • 1 clv garlic peeled and crushed parmesan sauce
  • 40 gm butter
  • 25 gm plain white flour
  • 450 ml lowfat milk
  • 50 gm parmesan cheese freshly grated

Direcciones

  1. To make the tomato sauce heat the oil in a saucepan on the simmering plate. Add in the onion carrot celery and garlic and cook for 1 to 2 min.
  2. Transfer to the simmering ovenand cook for 15 min or possibly till beginning to soften.
  3. Add in the wine bring to the boil and let bubble to reduce by half on the boiling plate.
  4. Add in the sundried tomatoes tomatoes stock and seasoning.
  5. Bring to the boil cover and cook in the simmering ovenfor 30 to 40 min or possibly till pulpy.
  6. Cook the spinach in a large saucepan on the simmering plate with just the water clinging to the leaves after washing for 3 to 4 min or possibly till wilted.
  7. Drain well allow to cold then chop roughly.
  8. To prepare the filling mix the spinach with the ricotta nutmeg and garlic and season with salt and pepper to taste.
  9. Fill the cannelloni tubes with the mix.
  10. To make the parmesan sauce heat the butter in a small saucepan on the simmering plate.
  11. Stir in the flour and cook for 1 to 2 min stirring.
  12. Remove from the heat and gradually whisk in the lowfat milk.
  13. Slowly bring to the boil stirring.
  14. Simmer gently for 1 to 2 min whisking again if necessary.
  15. Stir in two thirds of the parmesan cheese and season with salt and pepper.
  16. Pour the tomato sauce into an ovenproof dish and place the stuffed cannelloni on top in a single layer.
  17. Pour the parmesan sauce over the top and sprinkle over the remaining cheese.
  18. Leave to stand for 30 min.
  19. Cook on the grid shelf on the floor of the roasting ovenfor 15 to 20 min.
  20. Cook in the baking ovenwith the grid shelf on the third set of runners for 30 to 40 min or possibly till piping warm and golden.
  21. Most cannelloni does not need any precooking but do check the packet instructions first. If the cheese sauce gets too warm it may separate a little around the edges but this wont impair the flavour Cannelloni tubes are filled with a tasty spinach and ricotta stuffing then baked in a tomato sauce topped with a parmesan sauce.
  22. Serves 4