Monday, May 28, 2012

Cannelloni With Spinach, Cottage Cheese and Walnuts

This recipe for Cannelloni will be my version of it as opposed to the one written on the box itself and I would like to share it with you....

You will need:
Serves 10
-  500 gr ready made cannelloni tubes of pasta bought in a box from the supermarket.
-  500 gr frozen spinach leaves.
-  150 gr cottage cheese (ricotta).
-  100 gr grated Gouda cheese.
-  100 gr grated Mozzarella cheese.
-  100 gr thickly chopped walnuts.
-  1 tsp. nutmeg.
-  30 gr extra good quality fresh butter.
For the thick béchamel sauce:
-  75 gr flour.
-  75 gr butter.
-  Enough milk to make two cups of this thick sauce.  Season with salt, pepper and nutmeg to taste.
For the thin béchamel sauce:
-  75 gr flour.
-  75 gr butter.
-  Enough milk to made 1½ liters of béchamel sauce.
-  Season with salt, pepper, and nutmeg to taste.

-  Cook the spinach, and press as much liquid from it as possible.
-  Make two cups thick béchamel sauce.
-  Season béchamel with nutmeg, salt and pepper to taste. Set aside.
-  Make another batch of béchamel but it should be thinner this time. About 1,5 liters. Enough to coat the bottom of the rectangular ovenware and the top. Set aside.
-  Add the thick béchamel to the finely chopped spinach.
-  Add the cottage cheese to the spinach and mix to made a uniform mixture.
-  Season the whole mixture to your
-  Add enough béchamel to cover the base of the ovenware.
-  Fill each cannelloni with your pastry bag use a large enough spout and align as in picture.
-  Add walnuts by spreading them around the surface.
-  Add the Gouda cheese,
-  Add the Mozzarella cheese.
-  Add the rest of the béchamel sauce.
-  Add some freshly ground pepper on the surface.
-  Scatter a few small pieces of butter on the surface of the béchamel.
-  Bake for about 1 hours in preheated oven to 200 degrees C.
-  When time is up take out from the oven and let cool for about 1 hour.
Serve with a salad and enjoy.
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