Tag: spinach

The lean cannelloni with ricotta and spinach: the recipe – Italian Cuisine

They are part of the vast world of stuffed pasta, they can be stuffed in many ways and satisfy everyone's palate. And if eaten the next day, they are even better. Let's see how to prepare those with ricotta and spinach

THE cannelloni they represent a dish of the Emilian tradition known throughout Italy and cooked for unmissable Sunday family lunches, as well as for cheerful and informal dinners with friends. Cannelloni can be made with meat or with a vegetable filling, which can be prepared with spinach and ricotta, as in the recipe that we propose, but also with many other combinations, including escarole and taleggio, leeks and gorgonzola or artichokes and Brie cheese, makes them a perfect proposal for all vegetarians. They have the advantage of being prepared too the day before and cooked if necessary, or to be frozen. They can be accompanied by one bechamel soft and creamy, like the ones shown below, or from a simple one tomato sauce, for those who prefer the strongest flavors.

Our recipe for lean cannelloni

Ingredients

For the pastry

300 g 00 flour, 3 eggs, salt.

For the stuffing

800 g boiled and squeezed spinach, 500 g cow's milk ricotta, 200 g Parmesan cheese plus a little, 1 shallot, oil, salt, nutmeg.

For the bechamel

100 g butter, 100 g 00 flour, 1 l fresh milk, salt, nutmeg.

Method

First form one fountain with flour, break the eggs inside, add the salt and start kneading. Work the mixture for a long time, to make it smooth and homogeneous. Form a ball, cover it with a sheet of plastic wrap and let it rest in the fridge for an hour. Aside from that, put some oil in a pan shallot sliced e spinaches well squeezed and chopped. Let them dry for a few minutes and then put them in a bowl with ricotta, nutmeg, parmesan, salt and mix well. Pull the pasta with the special machine, until you get one thin sheet, 2 mm thick, which you will cut in rectangles 8 cm long. Boil them in a pot filled with water and then lay them on a tea towel. Fill them with the ricotta and spinach mixture, and then roll them up to form the cannelloni. In a saucepan, melt the butter, dilute us flour and then gradually add all the milk. Cook over low heat, stirring constantly, so that no lumps form, until the cream will not have thickened. Add the nutmeg and salt and then set aside. Place the cannelloni in a buttered pan, distribute them one next to the other, without overlapping them, sprinkle them with béchamel, sprinkle them with parmesan and finish with a few flakes of butter. Bake them in 180 ° for 15 minutes and, if you want, leave them for another two minutes in the oven with the grill function, so that one forms crispy crust on the whole surface. Serve them warm.

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Recipe Polenta and spinach gnocchi with chanterelles – Italian Cuisine

Ingredients

500 g Fresh cleaned spinach
500 g Chanterelles
300 g Milk
200 g White corn flour
150 g Soft cheese
2 pcs Shallots
50 g Dry white wine
Butter
Cornstarch
Grated parmesan sugar
Extra virgin olive oil
salt
pepper

Duration: 1 h 15 min

Level: Middle

Dose: 4 people

Bring 1 liter of salted water to the boil, then add the cornmeal to the rain, stirring; cook it for about 30-35 minutes, stirring often so that it does not stick.
Blanch the spinach in boiling water with a pinch of salt and a pinch of sugar. Cook them for 3 ', then cool them in water and ice, drain and squeeze them well. Finally, blend them into a puree.
Peel and cut the shallots into small pieces and stew them in a saucepan with 40 g of butter, 50 g of oil and white wine, salt and pepper, for about 25 minutes. Then blend them with the immersion mixer and divide the sauce in half.
Clean the chanterelles and cut them into small pieces; dry them and sauté them in a pan that is not too hot with half the blended shallots, for about 5 minutes; salt and pepper.
Pour the remaining smoothie shallots and 30 g of grated parmesan into the polenta, leave to cool to room temperature, then add the spinach puree. Season with salt and pepper.
Shape the gnocchi with wet hands or with an ice cream portioner to obtain a more regular shape; arrange them on a plate covered with parchment paper.
Sprinkle them with parmesan and bake them at 190 ° C for 5 '.
Bring the milk to a boil; in the meantime, cut the cheese into small pieces and sprinkle them with 6 g of corn starch. Add them to the milk and melt them, obtaining a sauce.
Serve the polenta gnocchi with the cheese sauce and the mushrooms.

Recipe Baskets with vegetables on spinach splash – Italian Cuisine

Ingredients

400 g broccoli
160 g boiled chickpeas
150 g late red Treviso chicory
125 g spinach
70 g flour plus a little
40 g variegated radicchio heart
1 egg white
chili pepper
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Middle

Dose: 6 people

For the recipe of baskets with vegetables on a "splash" of spinach, blend the chickpeas by adding a little water, pass them through a sieve, add them to the flour and egg white, season with salt and pepper and mix until a homogeneous mixture is obtained. Flour the work surface, lie down on the dough and work it to obtain a sheet of about 3-4 mm thick. Divide the dough into six discs (ø 12 cm).

Brush 6 round molds (ø 10 cm) with extra virgin olive oil, cover them with the 6 puff disks and bake them in a fan oven at 180 ° C for 12 '. Keep some spinach leaves aside, choosing from the most tender, blanch the others in boiling salted water for 2 ', then dip them in water and ice; drain them without squeezing them and blend them with 20 g of oil, a pinch of salt and a mince of pepper (spinach cream).

Peel and divide the broccoli into small florets; sauté them in a pan with a tablespoon of oil, a pinch of salt and one of chili pepper for 5 ', then add a little water and let them soften for another 5'. Wash and peel the red radicchio, removing the outer leaves, then cut it into strips; cut the variegated radicchio heart into strips, add the spinach leaves kept aside and the sautéed broccoli florets, season with a drizzle of raw oil and a pinch of salt. Sprinkle a generous spoonful of spinach cream in the center of each plate, lay a basket on top of each plate, fill each basket with vegetables and serve.