karadekoolaid
Legendary Member
Ingredients:
1 pkt cannelloni, oven ready*
For the filling:
250 gms fresh ricotta cheese, crumbled
200 gms cooked spinach (I only had fresh, but use frozen if you like)
2 leeks
3 spring onions (green onions)
2 tbsps olive oil
For the Romesco sauce:
A generous splash of olive oil
50 gms hazelnuts
50 gms slivered almonds
1 large onion, diced
6 cloves fresh garlic, minced
1 large red pepper, cut into quarters and grilled (you can happily use a tin of Spanish red peppers, or "morrones")
4 medium Roma tomatoes, diced
1 tbsp tomato paste or passata
1 tsp smoked paprika
1 cup water, or more if necessary.
S & P to taste
Parmesan or Pecorino cheese for topping
* Over here the cannelloni is "oven ready"; you stuff it with whatever you want to stuff it with, cover it in sauce, and that's it.
Method:
1 pkt cannelloni, oven ready*
For the filling:
250 gms fresh ricotta cheese, crumbled
200 gms cooked spinach (I only had fresh, but use frozen if you like)
2 leeks
3 spring onions (green onions)
2 tbsps olive oil
For the Romesco sauce:
A generous splash of olive oil
50 gms hazelnuts
50 gms slivered almonds
1 large onion, diced
6 cloves fresh garlic, minced
1 large red pepper, cut into quarters and grilled (you can happily use a tin of Spanish red peppers, or "morrones")
4 medium Roma tomatoes, diced
1 tbsp tomato paste or passata
1 tsp smoked paprika
1 cup water, or more if necessary.
S & P to taste
Parmesan or Pecorino cheese for topping
* Over here the cannelloni is "oven ready"; you stuff it with whatever you want to stuff it with, cover it in sauce, and that's it.
Method:
- First of all, prepare the cannelloni stuffing. Chop the leeks and spring onions into small pieces and fry gently in the olive oil until soft.
- Put the ricotta into a large bowl and add the spinach, chopped up fine, plus the cooked leeks and spring onion. Mix well together.
- Stuff the cannelloni with the ricotta/spinach mixture. The easiest way is to use your fingers and push the mixture through until the shell is "full". Place in a shallow baking dish and set aside.
- For the Romesco sauce, grind the nuts to a powder and set aside.
- Heat the oil in a large saucepan (or deep frying pan) and add the onion. Cook the onion until soft.
- Add the garlic and the peppers and saute for a few minutes.
- Now add the nuts and all the other ingredients (except the cheese), mix well and cook for about 10-15 minutes, until the tomatoes are soft.
- Blend the contents of the pan until you have a creamy sauce, and pour this over the stuffed cannelloni.
- Sprinkle with cheese and bake in a 350F oven for about 35-40 minutes, until browned.