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Add a photoThis is a very easy cannelloni that we've learned with the great chef Jamie Oliver.
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Ingredientes
- 2 knobs of butter
- Olive oil
- 2 cloves of garlic, peeled and finely sliced
- A large handful of fresh marjoram or oregano, roughly chopped
- ¼ of a nutmeg, grated
- 8 large handfuls of spinach, thoroughly washed
- A handful of fresh basil, stalks chopped, leaves ripped
- 2 x 400g tins of good-quality plum tomatoes, chopped
- Sea salt and freshly ground black pepper
- A pinch of sugar
- 400g crumbly ricotta cheese
- 2 handfuls of freshly grated Parmesan cheese
- 16 cannelloni tubes
- 200g mozzarella, broken up
- For the white sauce
- 500 ml of crème fraîche
- 3 anchovies, finely chopped (you can not use it)
- 2 handfuls of freshly grated Parmesan cheese
Direcciones
- Preheat the oven to 180ºC/350ºF/gas 4.
- Then find a metal baking tray or ovenproof dish that will fit the cannelloni in one layer so itâs nice and snug.
- This way youâll get the right cover of sauce and the right amount of crispiness on top.
- Take a saucepan, put it on a high heat and add your butter, a drizzle of olive oil, one of the sliced garlic cloves, a handful of marjoram or oregano and the grated nutmeg.
- By the time the pan is hot the garlic should be soft.
- Put as much spinach as will fit into the pan. Keep turning it over: it will wilt quickly so you will be able to keep adding more spinach until itâs all in.
- Moisture will cook out of the spinach, which is fine.
- After 5 minutes, put the spinach into a large bowl and leave to cool.
- Place the pan back on the heat, add a little olive oil, the other clove of sliced garlic, the basil stalks and the tomatoes, then fill one of the empty tomato tins with cold water and add this too.
- Bring to the boil, then turn the heat down, add a pinch of salt and pepper and the sugar, and simmer for about 10 minutes, until you get a loose tomato sauce consistency.
- Then take the pan off the heat and add the basil leaves.
- Squeeze any excess liquid out of the spinach. Finely chop it.
- Mix it with the liquid, and the ricotta and a handful of the Parmesan, and squeeze the mixture into the cannelloni.
- Lay the cannelloni over the tomato sauce into an ovenproof dish.
- To make the white sauce, mix together the crème fraîche, anchovies and the 2 handfuls of Parmesan with a little salt and pepper, then loosen with a little water until you can spoon it over the cannelloni.
- Drizzle with olive oil, sprinkle with the remaining Parmesan and the mozzarella pieces.
- Bake for about 20 to 25 minutes until golden and bubbling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 4 servings | |
| Calories 711 | |
| Calories from Fat 312 | 44% |
| Total Fat 36.69g | 46% |
| Saturated Fat 30.77g | 123% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 370mg | 15% |
| Potassium 201mg | 6% |
| Total Carbs 85.01g | 23% |
| Dietary Fiber 0.3g | 1% |
| Sugars 81.33g | 54% |
| Protein 13.0g | 21% |
Evaluaciones
08 de Marzo de 2008
20 de Abril de 2013
That looks soo yummy! Thanks for sharing!Yo he cocinado/probado esta receta
