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MEAT FIRST
Wednesday, October 30 2013 15: 43

Cannelloni with ricotta, spinach and pine nuts in mushroom sauce

Written by Azdora
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Ricotta Cannelloni with Spinach and Pine Nuts in Mushroom Sauce Ricotta Cannelloni with Spinach and Pine Nuts in Mushroom Sauce mangiamando.it

Cannelloni with ricotta cheese, spinach and pine nuts in a sauce of mushrooms are undoubtedly a very hearty dish. A thin sheet that wraps around a soft, stuffed with cheese and spinach enhanced by dried fruits, served on a bed of sauce and mushrooms.

difficulties recipe for Preparation cooking Cost
Media 4 people 60 min. 30 30 + min. € 8-10

What is needed
Ingredient Quantity
egg puff 12 rectangles
baked ham gr. 150
clean spinach gr. 300
ricotta cheese gr. 200
robiola gr. 100
Parmesan cheese gr. 50
pine nuts gr. 70
for the mushroom sauce:
butter
gr. 35
Champignon mushrooms gr. 400
flour gr. 30
milk ml. 350
nutmeg, salt,
extra virgin olive oil
qb

Preparing the sauce

  • Melt the butter and add the flour, stirring constantly over the fire.
  • When the roux is ready to drop the cold milk and stir with wire to a wooden spoon until the sauce has thickened.
  • Turn off the heat and add a little 'salt and grated nutmeg.

Preparing the sauce

  • Clean the mushrooms and deprive them of any earth.
  • Wash them quickly under running water and chop in small pieces.
  • Put to heat some oil. Add the mushrooms, season with salt and cook a few minutes.
  • Add them to the sauce and mix well.

Preparing the filling

  • Clean the spinach (should be cleaned at least once 300 grams) and wash in plenty of water until completely eliminate any remaining land.
  • Boil a saucepan with a little water. When it boils add the spinach. Leave a boil again and turn off immediately.
  • Drain immediately and let cool. In the meantime, put in a large bowl, cottage cheese and soft cheese, Parmesan cheese, a pinch of salt and a little grated nutmeg.
  • Take the spinach, squeeze to remove excess water and chop with the crescent moon.
  • Add them to the mixture of cheeses.
  • Chop the pine nuts and toast them in the oven for a minute 10 180 °.
  • Add them to the cheese mixture and spinach and mix well until the ingredients blend perfectly.
  • Also add two / three tablespoons of sauce so that the softer compound.

Composition and cooking

  • Boil the sheets in plenty of water, drain, dip in a bowl of cold water to stop the cooking, and finally dry them on a white towel (NB: it is the same procedure that is adopted every time for lasagna).
  • Dial the cannelloni putting the first thing a layer of cooked ham (basically with a slice of ham we cover uniformly the surface of the dough). Spread on the pastry, On top of the ham, a bit 'of the filling, using a spatula along the length and roll the dough cylinder.
  • Put on the bottom of a baking dish a little 'mushroom sauce. Place the cannelloni in a single layer.
  • Cover with the remaining sauce and with a generous sprinkling of grated Parmesan cheese.
  • Bake at 170 ° 20 minutes and in any case until the surface is golden brown.
Bed 12323 times Last modified on Thursday, January 30 2014 13: 13

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