One of our favourites.\u00a0 A dish that even my spinach hating father ate and liked. Shockin’!!!<\/p>\n
For the stuffing I use a bag of fresh spinach, thrown on a melted butter with some crushed garlic, quickly wilted, on that the whole ricotta, one egg, a good handful of parmesan and lots of seasoning, not forgetting the nutmeg.<\/p>\n
I never use the ready, dry canelloni to be stuffed, I use lasagne sheets, I find them easier to play with and softer. It’s good to soften the pasta sheets in hot water for a few minutes, they are easier to roll into canelloni. While that’s happening, quickly make the bechamel – as described in Lasagne post, again plenty of nutmeg.<\/p>\n
I like to put some easy, basic tomato sauce on the bottom of my baking dish, the dish can be made with bechamel only, but I like the contrast, so extra 5 minutes work pays off. Some passata, a bit of oregano, nothing complicated, as long as there is tomato in there.<\/p>\n
Rolled canelloni are placed on the tomato sauce, then baked under bechamel until slightly brown. Excellent dish for any vegetarian friends.<\/p>\n
One of our favourites.\u00a0 A dish that even my spinach hating father ate and liked. Shockin’!!! For the stuffing I use a bag of fresh spinach, thrown on a melted butter with some crushed garlic, quickly wilted, on that the whole ricotta, one egg, a good handful of parmesan and lots of seasoning, not forgetting … Continue reading Spinach Canelloni<\/span> ![\"\"](\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/files\/2010\/12\/DSC_1518.jpg\")
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