Cooking instructions
40 minutes Print
1. First you need to prepare the creamy bechamel sauce. To do this, in a saucepan or saucepan with a thick bottom, melt the butter over low heat. Add the sifted flour, stirring constantly so that there are no lumps. Fry for about a minute until the mixture turns golden. Pour milk in a thin stream, continuing to stir the sauce with a whisk. Bring to a boil and cook for 2-3 minutes. When the béchamel sauce begins to thicken, add the nutmeg and salt, add the cream and bring to a boil again. Cook for a few minutes until the sauce has the consistency of not too thick sour cream (if desired, you can cook classic sauce bechamel, which does not include cream. In this case, you need to take 700 ml of milk. The sauce for the cannelloni should be slightly less thick than usual so that it soaks the dry tubes well as they bake in the oven.) Crib How to make bechamel sauce
2. Cover the finished sauce with a lid so that it does not dry out while the spinach and cheese cannelloni filling is prepared. Grate the mozzarella Adyghe cheese crumble with hands. Wash spinach, pat dry and chop coarsely. Melt the butter in a frying pan, add the spinach and simmer for 2-3 minutes, until it darkens and reduces in volume (this is a must, because if you put fresh spinach in the filling, it will certainly have time to cook in the oven, but at the same time, the amount of filling will decrease sharply and you will get half-empty cannelloni).
3. Put the stewed spinach in a sieve, let the liquid drain, then chop it finely. Mix two types of cheese with spinach, add finely chopped basil, black pepper and a few tablespoons of bechamel sauce, mix. Try for salt. If the cheese was not salty enough, the cannelloni filling needs to be salted.
Crib How to prepare and cut spinach
4. Preheat the oven to 180 degrees. Stuff dry cannelloni pasta quite tightly with minced cheese and spinach (it is convenient to do this with a pastry bag or a syringe without a nozzle: the filling easily passes through a wide opening and well, evenly fills the tubes). Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. The thermometer is important when you need to strictly observe temperature regime: let's say in the case of baking.
5. Pour a few tablespoons of bechamel sauce into the bottom of the baking dish, spread it evenly with a spoon. Arrange the cannelloni stuffed with cheese and spinach in a row; drizzle with the remaining cream sauce.
Send to the oven for 20 minutes. Meanwhile, grate the remaining mozzarella and parmesan. Sprinkle semi-baked cannelloni with cheese and pine nuts, cook in the oven for another 10-15 minutes to get a delicious golden crust.
Crib Timers oven
6. Serve the oven-baked cannelloni with cheese and spinach with béchamel sauce hot, 2-3 per serving.
Today we had a typical Italian Sunday lunch. After all, toannelloni- a traditional dish, which can most often be found on the table of the inhabitants of the Apennine Peninsula on weekends.
According to legend, the first cannelloni appeared in 1907 in a seaside town Sorrento. Invented by their restaurant chef" La Favorita" Salvatore Coletta. His glorious work was continued by Nicola Federico, a native Naples. They say that on Sundays in his restaurant they cooked for lunch and ate up to 100 kg of pasta with stuffing!
Day 2
FILLING.
In a frying pan olive oil fry the finely chopped onion for a couple of minutes. Next, put our spinach into the pan, mix, cook for another 2 minutes and remove from heat.
Add ricotta, yolk, grated parmesan, and salt, pepper and nutmeg (all to taste). Mix well. The filling is ready.
WHAT WE DO NEXT:
Overnight, the sauce thickened and became like semolina. Therefore, it needs to be worked out with a blender to return the creamy consistency.
We fill the cannelloni with the filling (I buy those intended for baking right away; if your packaging says that they need to be boiled first, proceed)).
At the bottom of a 4-coal form (I have 20x30), in which we will bake, lay out a few spoons of sauce (about 0.5 cm "depth"). Top with a row of tubes filled with stuffing. Top with another generous layer of sauce. Then another row of cannelloni. And again cover them with a thick layer of "bechamel" and sprinkle with half of the remaining parmesan.
We put in an oven preheated to 190-200C for 35 minutes on a normal mode.
Then we take it out, sprinkle with parmesan again, return it to the oven and turn on the "grill" function. In 5 minutes we will have an amazingly beautiful and appetizing ruddy crispy crust!
It remains only to arrange the cannelloni on plates, pour good red wine into glasses and shout "A tavola!" - "To the table!"
BUON APPETITO my friends)) Because it is very tasty!
Step 1: Prepare spinach and garlic.
So if you want to pamper your family delicious breakfast, lunch or dinner, then let's get started! First, put everything on the table the right ingredients, peel the garlic cloves from the husk, crush them with the flat side of the knife or cut them lengthwise into two halves and move on.Step 2: Sauté spinach.
Place a frying pan over medium heat and add a little vegetable oil to it. After a few minutes, we dip the garlic into it, fry the vegetable for one or two minutes, so that it has time to dissolve its aroma, and remove it.
Now we send frozen spinach to the hot fragrant fat and simmer it, stirring constantly with a wooden kitchen spatula, for about 5-7 minutes or until the moisture has completely evaporated. Then season the herbs to taste with salt and black pepper. Thoroughly loosen everything until smooth and remove from the stove. We move the pan closer to the ajar window and cool its contents to room temperature.
Step 3: prepare the filling.
In the meantime, put a pot of purified water on medium heat, let it boil. When the spinach has cooled down, throw it into a deep bowl. We also add all the Ricotta cheese there, mix these products with a tablespoon until a homogeneous consistency, taste, if necessary, add more spices and shake everything up again. We tighten the bowl with the finished filling with plastic wrap, put it in the refrigerator until use and return to the water that has had time to boil.
Step 4: prepare the pasta.
Add salt to taste to the bubbling liquid and carefully lower the Cannelloni pasta. After boiling again, cook flour products 2-3 minutes, stirring gently with a wooden kitchen spoon so that they do not stick together and do not stick to the bottom of hot dishes. Then, using a slotted spoon, transfer the semi-finished pasta to a bowl of ice water and leave it there for 3–4 minutes to cool down. After that, we dry the long tubes slightly, put them on a kitchen towel, previously spread on the countertop, and proceed to the next step.
Step 5: Prepare the bechamel sauce.
Now put a small non-stick saucepan or saucepan over medium heat and melt a little in it. butter 30 grams is enough. When the fat is melted, but not very hot, pour a tablespoon of sifted wheat flour into it.
We carefully loosen them to a homogeneous consistency without lumps and make sure that the mixture does not overheat, it should be warm, if it is very hot, it is better to remove it from the stove for a couple of seconds, let it cool a little and put it back again.
Then, in a thin stream, pour all whole pasteurized milk into the butter-flour passer.
Next, we send the cream to the saucepan, while during this process we carefully shake the ingredients with a whisk or spatula so that the preparation for the sauce does not get lumpy.
After that, reduce the fire to the smallest level and cook everything until it thickens, stirring constantly, otherwise it will burn! As soon as the sauce thickens and acquires the structure of 10–15% fat sour cream, season it with nutmeg, salt, loosen it again until smooth and remove from the stove. We put a piece of butter on the surface of the snow-white mass so that a film does not form, and cover the saucepan with a lid.
Step 6: Stuff the Pasta.
Then turn on and heat up the oven. up to 180 degrees Celsius. Then we take the filling out of the refrigerator and, using a teaspoon, tightly fill all the Cannelloni tubes with the fragrant cheese-spinach mixture.
Step 7: Prepare pasta for baking.
Then we send half of the “Bechamel” to the bottom of a non-stick or heat-resistant baking dish, put the stuffed on top of it pasta and top with the rest of the sauce.
Through a fine or medium grater, grind in half ready meal hard cheese and, if desired, sprinkle with an additional portion of spices.
Step 8: Roast Cannelloni with Ricotta and Spinach.
We put the cannelloni with ricotta and spinach in the oven preheated to the desired temperature on the middle rack and bake for 25–30 minutes, for which the pasta will reach full readiness and be covered with a golden crust.
After that, we pull kitchen gloves on our hands, rearrange the resulting yummy on a cutting board, previously placed on the countertop, and let it cool slightly. Then, with the help of two wide kitchen spatulas, we lay out the pasta in portions on plates and go on tasting!
Step 9: Serve the cannelloni with ricotta and spinach.
Cannelloni with ricotta and spinach are served hot as a second main course. This dish does not need any additions, except that you can serve it along with another portion of cream, sour cream or a fresh vegetable salad. Enjoy a delicious and easy-to-cook Italian culinary masterpiece!
Bon appetit!
If desired, a little hard cheese can be added to the filling;
It is better to fill the pasta with the filling using a special confectionery syringe with a wide nozzle or a regular bag with a corner cut off at the soldered joint;
An alternative to Parmesan or Grano Padano cheeses - any other hard and well-melting, but black ground pepper- fragrant, it is less spicy, but more fragrant;
You can use fresh spinach, but in this case, its mass must be doubled. Also, such leaves require more thorough preparation, first you need to remove large stems from them, pour boiling water over the greens, cool in a bowl of ice water, put in a colander, dry well and then simmer in oil in a pan.
Cannelloni are not prepared quickly and a set of ingredients alien to a Russian person sounds frightening. But now, thanks to your feedback, I know that I still have fearless readers who take on laborious recipes from overseas ingredients :)
In fact, the technology for preparing cannelloni is very simple, it is difficult to make a mistake here. All ingredients are sold in chain stores. I have been pampering myself with this cool dish for a long time, I am bastard just from the combination delicate delicate taste ricotta, slightly sour spinach, cream sauce with the present Italian pasta. But my children do not eat cannelloni with spinach, to be honest. They don't like spinach for some reason. Well, what to take from them :) Not gourmets yet. But it is their favorite topic. Just come on.
Ingredients:
cannelloni 20 tubules
hard cheese 100 g
For filling:
ricotta 500 g
spinach 200-300 g
salt to taste
vegetable oil for frying
garlic clove
onion 1 pc.
For sauce:
cream (10%)500 ml
milk500 ml
flour 2 tbsp. l.
butter50 - 60 g
salt to taste
nutmeg
Servings: 4 Cooking time: 60 minutes
Recipe
Step 1: Cooking the Spinach
Spinach comes to our region, usually in a frozen form. So, you don't need to defrost it. You just need to chop finely. This time I came across some incomprehensible balls of spinach, similar in appearance to Brussels sprouts- an extremely inconvenient thing. They are difficult to cut frozen, so it took a little longer to stew.
Heat up vegetable oil in a frying pan. We throw in two halves of a clove of garlic. When the oil is hot, take out the garlic. We need a light garlic note, nothing more.
Finely chop the onion and fry it in oil until golden brown. Then add spinach, salt and simmer for five minutes.
Step 2: Stir in the Stewed Spinach and Ricotta
Cool the spinach a little and mix it with ricotta. Ricotta has a creamy texture and blends wonderfully with stewed spinach. The filling is very tasty, try it, but do not get carried away.
Step 3: Prepare the bechamel sauce
It seems to me that I am cooking it for the hundredth time, already tired :) But bechamel sauce is our everything, it is the basis of the basics! Without it, nowhere. For the cannelloni, we will be making a thinner sauce so that it can soak our cannelloni. After all, they do not require pre-boiling.
So, put a piece of butter in a heated frying pan, heat it, and stirring with a whisk, gradually pour out the flour. Lumps, in theory, should not be, but if they are formed, throw in more butter and stir. Lumps will perish into oblivion.
Step 4: Add cream and milk
Now add cream and milk. Both should not be cold, otherwise lumps cannot be avoided. I recommend mixing cream and milk and warming it up a bit. Only then gradually pour into the butter-flour mixture, stirring vigorously with a whisk. The whole process takes 5 minutes.
At the end, salt the sauce and add a pinch of ground nutmeg to keep the tradition :) And if there is no nutmeg, then God bless him, forget it.
Pour the finished sauce into a bowl, cover it with cling film so that the top of the sauce does not dry out. Someone recommends putting a piece of butter so that the sauce does not dry out. I don't do it - and so everything is wonderful!
Preheat the oven to 180 degrees Celsius and put the mold in there for 30 minutes. We take out the finished cannelloni, let them cool for 5 minutes in the form, so that it is easier to apply the tubes. Serve hot, 3-4 tubes per serving. Bon appetit!
