Spinach and Ricotta Canelloni with salad
Ingredients: (Serves 4 people)
- 400g Fresh Garraí Mara Spinach
- Parmesan cheese
- Few anchovies (optional)
- 1 tub Ricotta
- Pinch of Nutmeg
- 150g dried Cannelloni tubes
- 2 tbsp olive oil
- 1 tin of tomatoes
- Small shake of dried red chillies
- 2 cloves Garlic
- 1 tbsp of Red wine Vinegar
- 1 spoon of local honey
- 1 tub craime fraiche
- Parmesan cheese
- Mozarella
- Toasted pine nuts
- Basil
- Salad Mix
- Grated kohlrabi
- Green beans
- Olive oil, garlic and squeeze of lemon, salt & pepper to taste
Method.
Turn on oven to heat to 180c
For the Filling; Boil water, add to saucepan return to the boil and blanch spinach with a small amount of salt, simmer for 5-7 minutes
Strain (keep 100ml of liquid to the side to use later) and leave spinach to cool.
In a bowl chop anchovies (optional), add ricotta with a small amount of grated parmesan cheese, add nutmeg, when spinach is cooled add and mix ingredients together well.
Get cannelloni tubes and fill using a fork stuffing in from each side until full, place the cannelloni in a baking dish side by side (not stacked)
For the tomato sauce; heat oil, add dried chillies and garlic add tin of tomatoes, and half tin of water, let boil, add 100ml of drained water from spinach, and simmer add red wine vinegar and honey salt and pepper to taste
For the topping.
Heat a dry pan, add a shake of pine nuts, toast carefully (can burn easily)
Mix crème fraiche in a bowl with parmesan cheese, slice mozzarella , chop basil
Pour tomato sauce over canellonni and cover completely
Pour crème fraiche over the top, grate parmesan and add sliced mozzarella and basil, then spread the toasted pine nuts on top
Place in the oven for 35 minutes or until golden brown and cannelloni is soft when checked
For the salad
Layer the ingredients in a salad serving bowl, prepare the dressing of crushed garlic, salt and pepper, lemon and olive oil, add to salad once ready to serve
Serve canellonni hot with a side of salad and enjoy!
