Cannelloni from scratch? Couldn't be easier, as long as you have a piping bag.
Fry half an onion until translucent. Boil and drain 50g frozen spinach.
Add 500g fresh ricotta, 70g of parmesan cheese, the drained spinach and a tablespoon of butter to the cooked onion. Stir to combine over low heat for about a minute.
Make besciamella: melt 60g butter in a pot, add 60g flour, a dash of nutmeg and 500ml heated milk (don't boil) and mix to blend until flour is absorbed.
Make tomato sauce: fry half an onion, add a jar of passata and a third volume again of water, add some finely chopped fresh basil and parsley, a shake of salt and a teaspoon of sugar. Simmer to reduce slightly.
Pipe cheese mixture into instant cannelloni tubes. You cannot force it in with a spoon, by suction, by gravity or any other way. I found out the hard way and then I went out and bought a pack of disposable piping bags for a couple of dollars at Mediterranean Wholesalers*.
Line a baking dish with a smear of besciamella, add the cannelloni tubes, pour over the rest of the besciamella, then pour over tomato sauce. Bake 30-40 minutes in a moderate oven.
*The store's motto 'why pay boutique prices south of the Yarra' is one of the truest advertising lines in existence. It is a no-nonsense place with a huge stock selection, a customer count that includes more Italian grandmothers than Brunswick hipsters, and a cafe serving inexpensive pastries and other treats.
Fry half an onion until translucent. Boil and drain 50g frozen spinach.
Add 500g fresh ricotta, 70g of parmesan cheese, the drained spinach and a tablespoon of butter to the cooked onion. Stir to combine over low heat for about a minute.
Make besciamella: melt 60g butter in a pot, add 60g flour, a dash of nutmeg and 500ml heated milk (don't boil) and mix to blend until flour is absorbed.
Make tomato sauce: fry half an onion, add a jar of passata and a third volume again of water, add some finely chopped fresh basil and parsley, a shake of salt and a teaspoon of sugar. Simmer to reduce slightly.
Pipe cheese mixture into instant cannelloni tubes. You cannot force it in with a spoon, by suction, by gravity or any other way. I found out the hard way and then I went out and bought a pack of disposable piping bags for a couple of dollars at Mediterranean Wholesalers*.
Line a baking dish with a smear of besciamella, add the cannelloni tubes, pour over the rest of the besciamella, then pour over tomato sauce. Bake 30-40 minutes in a moderate oven.
*The store's motto 'why pay boutique prices south of the Yarra' is one of the truest advertising lines in existence. It is a no-nonsense place with a huge stock selection, a customer count that includes more Italian grandmothers than Brunswick hipsters, and a cafe serving inexpensive pastries and other treats.
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